1. 1

   Step 1

   Peel and cut 2 onions, 2 potatoes, and 2 zucchinis into small cubes.

2. 2

   Step 2

   In a pot of boiling water, cook the onion, potato, and zucchini with 1 tsp of salt for 20 minutes.

   Timer 20 min
3. 3

   Step 3

   While it cooks, cut 100 g of chouriço into very small cubes for the crumble.

4. 4

   Step 4

   Coarsely chop 400 g of cornbread.

5. 5

   Step 5

   In a frying pan, sauté the chouriço with 2 minced garlic cloves and 3 tbsp of olive oil until the chouriço releases its fat.

6. 6

   Step 6

   Add the cornbread to the pan and mix well with the chouriço until you get a crunchy crumble.

7. 7

   Step 7

   Blend the cooked vegetable soup with an immersion blender until you have a velvety cream.

8. 8

   Step 8

   Add 1 pack of thinly sliced collard greens to the cream.

9. 9

   Step 9

   Let the greens cook in the cream for 5 minutes to keep the color vibrant.

   Timer 5 min
10. 10

    Step 10

    Adjust the salt of the caldo verde, if necessary.

11. 11

    Step 11

    Serve the caldo verde in individual bowls.

12. 12

    Step 12

    Finish by generously sprinkling the cornbread and chouriço crumble on top.

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