Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo

by Pam on November 6, 2013

I was recently sent a wonderful cookbook called The Soupmaker’s Kitchen^[1] that is filled with delicious looking soups made from scratch. Every recipe has step by step photos that make them super easy to follow and make. I decided to make this soup because it looked comforting and delicious – perfect for the cold rainy day we were having. I adapted the recipe a bit to make it healthier by using a vegetarian substitute for the chorizo. I also used store bought broth because I didn’t have any homemade in the freezer. This soup turned out delicious! It was quite spicy so I didn’t serve it to my kids but they tasted it anyways and both said it was really good. I loved the chunks of potato and the texture of the kale in this healthy, flavorful, and delicious soup. My husband and I both really loved it and the leftovers were even better the next day. I look forward to making more soup recipes from this great cookbook!

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste.Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy. 

Print^[2]

Save^[3]

Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo

Yield: 8

Prep Time: 5 min.

Cook Time: 35-40 min.

Ingredients:

1 tbsp olive oil
2 links of vegetarian chorizo, removed from casing & chopped (or 1 link of chorizo removed from casing)
1 small onion, diced
3 cloves of garlic, minced
8 cups of chicken broth
6 small Yukon gold potatoes, diced with skin on
2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste. Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Aliza Green – The Soupmaker’s Kitchen

References

1. ^{^} The Soupmaker’s Kitchen (www.alizagreen.com)
2. ^{^} Print Recipe (www.gordon-ramsay-recipe.com)
3. ^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Other Recipes you can read:

• An explosion of taste and freshness with this tart – ..

  The avocado and prawn pie with goat cheese and herbs it is a refined and satisfying culinary option, perfect to amaze ..

• an explosion of taste and originality – Italian cuisine reinvented ..

  If you have children who struggle to eat vegetables and you too are not enthusiastic fans of them, this is the ..

• a combination of taste and simplicity – Italian cuisine reinvented ..

  Peel and boil the potatoes and once cooked, drain, mash them while still hot. Brown the bacon in a pan until it becomes crispy, in the same pan, ..