Caldo verde (Portuguese 'green broth')

Crunchy greens, soft potatoes and chewy tofu are immersed in a paprika infused broth in this take on a traditional Portuguese soup which was inspired by the recipe by the celebrity chef duo known as the Hairy Bikers. Although there are several components, it makes a complete and satisfying meal. 

Servings: 2

Ingredients

3 small potatoes, cut into small (about 1cm) cubes

4 cloves of garlic, finely chopped

1 medium onion, finely chopped

2 handfuls/about 100g kale, roughly chopped ( I used half a pack of ready to use chopped mixed kale)

100g tofu, cubed (about 1-1/2 cm)

2 teaspoons paprika

1-1/2 teaspoons soya sauce

A pinch of chilli powder

1 bay leaf

1/2 teaspoon olive oil

Salt, to taste

Method

1.   Steam or microwave the kale for 5-6 minutes, until tender-crisp and bright in colour.

2.   Finely shred the cooked kale.

3.   Toast the tofu cubes over a medium heat in a non-stick frying pan/skillet/griddle for about 4-5 minutes on each side, until browned on both sides.

4.   Take the pan off the heat, add the soya sauce, paprika and chilli powder and toss to coat the tofu with the flavourings.

5.   Meanwhile, heat the oil in a pan over a low heat and saute the onion for about 5-6 minutes, until softened and translucent.

6.   Add the potatoes and tofu and cook for a minute, stirring continuously to prevent burning.

7.   Add 2 cups/500 ml water, increase the heat to bring to the boil, then lower the heat and cover and simmer for 10 minutes until the potatoes are cooked.

8.   Before adding the water you can swirl in around into the pan used for the tofu to mix in any spices sticking to pan, for a more richly flavoured broth.

9.   Add the kale and mix well, lightly mashing some of the potato cubes with the back of your spoon.

10.    Add salt to taste, bearing in mind that soya sauce can be quite salty and serve hot.