Spicy Caldo Verde

Caldo Verde is a simple Portuguese potato soup with kale and sausage. I like it spicy so it's a perfect application for Fieldroast Spicy Chipotle sausages. Vegan chorizo would be a good substitute if you're looking for a little less spice. Or use any vegan sausage to omit the spice altogether. No rules, just yum. Serve with bread. I recommend sourdough.

INGREDIENTS

4 Fieldroast Spicy Chipotle sausages

1 yellow onion, roughly chopped

5 cloves garlic, peeled & sliced

6 cups vegan chick'n broth or vegetable broth

1.5 lb yellow potatoes, peeled and cubed

4 cups, thinly sliced kale leaves

Extra virgin olive oil for drizzle

DIRECTIONS

1. Place a stockpot over medium-high heat with 2 Tbsp olive oil. Once hot, cook sausages whole until browned and a little crispy. Remove sausages from pot and set aside.

2. Add onions to pot. Sauté until softened, approximately 4-5 minutes. Season with salt and pepper. Add garlic and continue to cook another minute. Add potatoes and broth. Bring to a boil, lower heat and cover. Simmer until potatoes are very soft, approximately 20 minutes.

3. Remove soup from heat. Add soup to a blender, or use and immersion blender, blend soup until velvety smooth.

4. Return soup to pot over medium heat. Taste and season with additional salt. Add kale strips and simmer soup for 5 minutes.

5. While soup is simmering, slice sausages into rounds.

6. Ladle soup in bowls. Top with sausage rounds(1 link per bowl) and drizzle with extra virgin olive oil. Serve with bread.

*Recipe adapted and veganized from NYT cooking