Caldo Verde Soup (Vegetarian)
Caldo Verde Soup (vegetarian) is a lightened up version of the traditional caldo verde soup.
I stumbled upon caldo verde soup while visiting a local farmers market. I liked the fact that it was meatless and with the addition of some hearty homemade croutons it made an excellent light dinner. After doing some research I discovered that it is a traditional Portuguese soup. The funny thing is my husband and I spent two weeks in Portugal this past fall and I don’t recall this soup being on any of the menu’s.
What is Caldo Verde Soup
Traditional caldo verde soup (green broth) originated in northern Portugal and is eaten throughout the country. It has thinly shredded leafy greens, think kale, or mustard greens. In Portugal they use a type of cabbage called couve-galega which is similar to our collard greens. Other soup ingredients are potatoes, garlic, onions and sausage (chouriço or linguiça).
Ingredients
A few simple ingredients makes for a light and tasty soup. You can however make it more hearty by adding in the sausage.
Kale – While you can use collard greens, kale is easier to cook and takes less time. I prefer lacinto or dinosaur kale.
Potatoes – Russet potatoes works well in this recipe, but you can also use Yukon Gold.
Onion – Use a large Spanish onion if you can but a yellow or white onion will also work.
Garlic
Vegetable BrothÂ
Water
Croutons – I used homemade sourdough croutons. Store bought works well, just get a garlic flavored one.
Sausage (Optional)- to make it traditional you can add in Chorizo or Linguiça sausage.
Make the Soup
Start by cleaning the kale and removing the stems, and finely slicing the leaves. Once that’s done, peel and cut the potatoes into chunks. Chop the onion and mince the garlic. Once this is all completed the soup process go quicker.
To a large pot add 1 tbsp of olive oil and sautè the chopped onions for about 5 minutes, then add the minced garlic and sauté for an additional minute. Add in the vegetable broth, potatoes and kale. Simmer on a medium low heat until the potatoes and kale are both tender. Taste and season with salt and black pepper.
I like to ladle the soup into the bowls and serve with croutons and possibly a sprinkling of parmesan cheese.
Caldo Verde Soup (Vegetarian)
Materials
- 8 oz Kale, finely shredded 1 Large bunch or 2 smaller bunches
- 1 lb Russet or Yukon Gold Potatoes, peeled and cubed Approx 3 medium sized
- 1 large Onion, chopped
- 1 large Garlic clove, minced
- 32 oz Vegetable Broth
- 1 cup Water
- 1 tbsp Olive Oil
- Salt & Pepper, to taste
- Croutons Homemade or store bought
Instructions
- In a large stockpot, gently warm 1 Tbsp of olive oil.
- Add the diced onions and sauté for 5 minutes.
- Add the minced garlic and sauté for 1 minute.
- Pour in the vegetable broth, 1 cup of water, then add in the potatoes and kale.
- Simmer on medium low until the potatoes are fork tender and the kale is cooked.
- Add salt and pepper to taste.
- Top with croutons (optional)
Notes
Nutrition
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