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.

Diets

GLUTEN FREE

DAIRY FREE

WHOLE 30

Ingredients

onion

0.5 large

carrots

3

garlic cloves

3

potatoes

4 large

chorizo links

2

chicken stock and 2 cups of water

4 cups

kale

1 bunch

of water and 2 packets of chicken boullion

1 cup

pepper flakes

4 servings

salt and pepper

4 servings

Cooking in Steps

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

carrot

garlic

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

potato

water

bowl
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

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

frying pan

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

kale
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
Tightly roll the leaf into a bundle.

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

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

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

olive oil

carrot

garlic

onion

pot
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

vegetable

potato

pot
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

broth

water

pot
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

wooden spoon

pot
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

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

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

bread

Similar Recipes

Trinidadian Chicken Potato Curry

If you have about 45 minutes to s...

Calories : 574.38 kcal

Tuscan White Bean Soup with Olive Oil and Rosemary

Tuscan White Bean Soup with Olive Oil and Rosemary is a

Calories : 242.41 kcal

Smoky Deviled Eggs

Smoky Deviled Eggs might be a good recipe to expand your hor d'oeuvre recipe box. One serving contai...

Calories : -- Kcal

Coconut Carrot-Ginger Soup

Coconut Carrot-Ginger Soup might be a good recipe to expand your hor d'oeuvre repertoire. This recip...

Calories : 281.37 kcal

Peri Peri Chicken and Savoury Rice

The recipe Peri Peri Chicken and Savoury Rice can be made

Calories : 395.42 kcal

Caldo Verde - Portuguese Kale Soup

Diets

GLUTEN FREE

DAIRY FREE

WHOLE 30

Ingredients

onion

0.5 large

carrots

3

garlic cloves

3

potatoes

4 large

chorizo links

2

chicken stock and 2 cups of water

4 cups

kale

1 bunch

of water and 2 packets of chicken boullion

1 cup

pepper flakes

4 servings

salt and pepper

4 servings

Cooking in Steps

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

carrot

garlic

onion

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

potato

water

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

sausage

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

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

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

kale

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 Tightly roll the leaf into a bundle.

roll

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

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

kale

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

olive oil

carrot

garlic

onion

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

vegetable

potato

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

broth

water

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

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

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

chorizo sausages

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

bread

Nutrition ?

Similar Recipes

Trinidadian Chicken Potato Curry

Tuscan White Bean Soup with Olive Oil and Rosemary

Smoky Deviled Eggs

Coconut Carrot-Ginger Soup

Peri Peri Chicken and Savoury Rice

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

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

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.

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

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.

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

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
Tightly roll the leaf into a bundle.

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

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

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

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.

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.

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.

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.

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

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