Caldo Verde (Portuguese Potato + Greens Soup)
Heather Hartman HealthShare
I have fully embraced Soup SZN. Here is the recipe for Caldo Verde, a Portuguese potato + greens soup. Most recipes are made with Linguiça, white potatoes, and collard greens, but my version is made with a Spanish chorizo, white sweet potatoes (way more flavor) and baby kale. This is one of my go-tos for a quick and easy soup packed with flavor. I have made variations of this recipe for years (I used to use soy-rizo, yuck, but it worked). For a little decadence, top with olive oil right before serving.
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Caldo Verde (Portuguese Potato + Greens Soup)
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Category
Soups and Stews
Cuisine
Portugese
Servings
6
Prep Time
15 minutes
Cook Time
30 minutes
INGREDIENTS
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14 ounces Spanish chorizo cut into 0.5" slices
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Olive oil
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1 each yellow onion, chopped
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s/p
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.75 tablespoons garlic puree
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0.5 teaspoon red pepper flakes
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1 pound white sweet potatoes, cubed
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4 cups bone broth
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1 pound baby kale
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1 teaspoon apple cider vinegar
METHOD
- In batches, brown the chorizo in a large soup pot. Add cooked chorizo to a plate.
Heat the olive oil in the pot and sweat the onions with s/p. Add the garlic and red pepper flakes, and cook for a couple more minutes.
Add the sweet potatoes and bone broth, bring to a boil, then reduce to a simmer. Cook until the sweet potatoes are fork tender.
Remove half the potatoes and enough broth to cover them. Blend with an immersion blender, then put back in the pot.
Stir in the baby kale, apple cider vinegar and cooked chorizo.
Check seasonings and enjoy!