Caldo Verde Soup

Ingredients

• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 1 bunch kale, stems removed and leaves thinly sliced 1 bunch kale, stems removed and leaves thinly sliced
• 8 ounces (225g) Portuguese chouriço sausage, thinly sliced 8 ounces (225g) Portuguese chouriço sausage, thinly sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender.
3. 3.
   Using a potato masher or immersion blender, partially mash the potatoes to create a creamy base for the soup.
4. 4.
   Add the sliced kale and chouriço sausage to the pot. Simmer for an additional 10 minutes, or until the kale is wilted and the sausage is heated through.
5. 5.
   Season with salt and pepper to taste. Serve hot with a drizzle of olive oil on top.

Treat your ingredients with care...

• Kale — Make sure to remove the tough stems before slicing the leaves. Massage the kale with a bit of olive oil to soften it before adding it to the soup.
• Chouriço sausage — If you can't find Portuguese chouriço, you can substitute it with Spanish chorizo or any other smoky sausage with a similar flavor profile.

Tips & Tricks

• For a vegetarian version, you can replace the sausage with smoked paprika for a smoky flavor.
• To make the soup even creamier, you can add a splash of heavy cream or coconut milk.
• Serve the soup with a side of crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
• Feel free to adjust the amount of kale and potatoes according to your preference for a thicker or lighter soup.

Serving advice

Serve the Caldo Verde soup hot in individual bowls. Drizzle each serving with a generous amount of olive oil for added richness and flavor. Accompany the soup with crusty bread on the side for a satisfying meal.

Presentation advice

Garnish each bowl of Caldo Verde with a sprinkle of freshly ground black pepper and a few kale leaves for an attractive presentation. Serve the soup in rustic ceramic bowls to enhance the traditional Portuguese feel.