Caldo Verde (Portuguese Kale Soup)

Name: Caldo Verde (Portuguese Kale Soup)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 3 tbsp olive oil; 1 large yellow onion, diced; 4 garlic cloves, minced; 2 lbs Yukon Gold potatoes, peeled, diced; 8 cups chicken broth (gluten-free); 6 cups curly kale, stems removed, very thinly sliced; 8 oz chourico or smoked kielbasa, sliced thin; 1 tsp salt; 1/2 tsp black pepper, freshly ground

A simple, comforting Portuguese soup of creamy potato broth, shredded kale, and sliced chourico or smoked sausage - a weeknight staple and crowd-pleasing starter.

50 minEasyServes 6280 cal/serving

PortugueseSoupStovetopStandardLow CarbDairy-FreeGluten-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

3 tbsp olive oil
1 large yellow onion, diced
4 garlic cloves, minced
2 lbs Yukon Gold potatoes, peeled, diced
8 cups chicken broth (gluten-free)
6 cups curly kale, stems removed, very thinly sliced
8 oz chourico or smoked kielbasa, sliced thin
1 tsp salt
1/2 tsp black pepper, freshly ground

Instructions

1

Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and cook until softened, about 5 minutes. Add 4 minced garlic cloves and cook 1 minute more.
2

Add 2 lbs peeled, diced Yukon Gold potatoes and 8 cups chicken broth (gluten-free). Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 15-18 minutes.
3

Using a potato masher or immersion blender, mash or puree about half the potatoes directly in the pot to create a creamy, thick base while leaving some texture.
4

Add 8 oz sliced thin chourico or smoked kielbasa and 6 cups stems removed, very thinly sliced curly kale to the pot. Simmer for 5-7 minutes until the kale is tender and the sausage is heated through.
5

Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust. Serve hot with a drizzle of olive oil if desired.

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Questions

What should Caldo Verde (Portuguese Kale Soup) look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until potatoes are very tender. Step 4: cook until the kale is tender and the sausage is heated through.

Do I need any special equipment for Caldo Verde (Portuguese Kale Soup)?

Beyond a knife and a board, the method uses an immersion blender (step 3) and a blender (step 3). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

Is Caldo Verde (Portuguese Kale Soup) keto-friendly?

A serving of Caldo Verde (Portuguese Kale Soup) carries 16 g of carbohydrate. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

How many calories are in Caldo Verde (Portuguese Kale Soup)?

One serving (the recipe makes 6) is about 280 calories, with 16 g protein, 16 g carbohydrate and 16 g fat, plus 125 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Caldo Verde (Portuguese Kale Soup)?

Refrigerate Caldo Verde (Portuguese Kale Soup) for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

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