Caldo Verde - Portuguese Kale Soup

Caldo Verde - Portuguese Kale Soup

  Ready in : 45 mins

Caldo Verde - Portuguese Kale Soup takes approximately 45 minutes from beginning to end. One portion of this dish contains around 20g of protein, 10g of fat, and a total of 493 calories. For $2.24 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. 13 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. It is brought to you by Foodista. It works well as a main course. It will be a hit at your Autumn event. Head to the store and pick up onion, carrots, pepper flakes, and a few other things to make it today. With a spoonacular score of 92%, this dish is outstanding.

Ingredients

onion

onion

0.5 large

carrots

carrots

3

garlic cloves

garlic cloves

3

potatoes

potatoes

4 large

chorizo links

chorizo links

2

chicken stock and 2 cups of water

chicken stock and 2 cups of water

4 cups

kale

kale

1 bunch

of water and 2 packets of chicken boullion

of water and 2 packets of chicken boullion

1 cup

pepper flakes

pepper flakes

4 servings

salt and pepper

salt and pepper

4 servings

Cooking in Steps

  1. 1
    Chop your onions, slice your carrots and smash your garlic. Set aside.

    carrot

    carrot

    garlic

    garlic

    onion

    onion

  2. 2
    Peel and chop the potatoes. Set aside in a bowl of cold water.

    potato

    potato

    water

    water

    bowl
    bowl
  3. 3
    Remove the casing from your chorizo. This is an important step. Chorizo casing is tough and unforgiving and will make the sausage link curl during the cooking process. Just remove it and don't worry about appearance.

    chorizo

    chorizo

    sausage

    sausage

  4. 4
    Cut the links length-wise then chop into half-moons.

  5. 5
    Sautee in a separate pan until the are nice and browned. Don't put into the pot until the last minute, otherwise the color of the chorizo will leach into the soup turning it a weird red color.

    chorizo

    chorizo

    frying pan
    frying pan
    pot
    pot
  6. 6
    Now it's time to prepare the kale. With each individual leaf, cut out the stem. You can do this several ways.

    kale

    kale

  7. 7
    Cut a triangle out of the leaf, or fold over the leaf and cut out the stem that way. Or rip off the halves of the leaves off the stem. I like a little bit of stem to give some crunch and texture.

  8. 8
    Tightly roll the leaf into a bundle.

    roll

    roll

  9. 9
    Run your knife over it to julienne the leaf into thin strips.

    knife
    knife
  10. 10
    Don't worry if it's not perfect. Set aside the kale.

    kale

    kale

  11. 11
    In a big pot, sautee your onions, carrots and garlic in a bit of olive oil.

    olive oil

    olive oil

    carrot

    carrot

    garlic

    garlic

    onion

    onion

    pot
    pot
  12. 12
    Once the vegetables start to soften, add the potatoes and some crushed red pepper flakes. Stir the pot and cook the potatoes until the outer edges start turning clear.

    red pepper flakes

    red pepper flakes

    vegetable

    vegetable

    potato

    potato

    pot
    pot
  13. 13
    Then add the 6 cups of water and 2 bouillion packets (or 4 cups of broth and 2 cups of water) to the pot. Bring to a boil then let simmer until the potatoes are cooked.

    potato

    potato

    broth

    broth

    water

    water

    pot
    pot
  14. 14
    With a wooden spoon, mash the potatoes against the side of the pot. Do this until almost all the chunks of potatoes are mashed. Leave some chunks behind. This will give your soup a wonderful hearty texture.

    potato

    potato

    wooden spoon
    wooden spoon
    pot
    pot
  15. 15
    Now it's time to add the Kale. It looks like a lot and will fill up your whole pot but not to worry because it wilts down pretty quickly.

    kale

    kale

    pot
    pot
  16. 16
    Cook for 5 minutes at a simmer then stir in chorizo sausage.

    chorizo sausages

    chorizo sausages

  17. 17
    Serve hot or at room temperature (the latter is my favorite). Eat with a nice crusty loaf of Portuguese bread. Enjoy!

    bread

    bread