Super simple and so deliciously looking.

1.Fill a large saucepan with water and bring to a boil.

2. Peel and chop the potatoes, onions, and carrot while the water heats up.

3. Add the veggies and a pinch of salt to the boiling water and reduce the heat to medium low.

4. Cut the chouriço in half and add one piece to the pot (reserve the rest).

5. Boil until the veggies are soft and fully cooked.

6. In the meantime, wash the kale well and chop it very finely into long, thin strands.

7. Once the veggies are cooked, blend the pot's contents (including the chouriço) to form a smooth consistency.

8. Put the blended broth back onto a low flame.

9. Add salt and olive oil to taste, then add the kale.

10. Simmer until the kale is cooked through.

11. Remove from the heat and add a drizzle of olive oil and a splash of vinegar-this helps the kale separate instead of clumping.

12. Serve the soup in bowls, topped with thin slices of chouriço and accompanied by broa or bread.

TIPS:
The quantities here are approximate; the most important thing is that you have an equal ratio of potatoes to onion, a slightly thick but still soupy consistency, and enough salt to bring out the flavors. Feel free to adjust the amounts as you cook, and develop your own take on the classic version.