Description
Hearty and flavorful, this Paleo-friendly take on Caldo Verde is perfect for a chilly evening. Simple ingredients create a deeply satisfying soup.
Ingredients
Units
Scale
- 2 tbsp Extra Virgin Olive Oil
- 1 Onion (chopped in big pieces)
- 1 Bay Leaf
- 3 Cloves of Garlic (sliced)
- 6 cups (1420 ml) Vegetables Stock or Bone Broth
- 2 Big Sweet Potatoes (chopped in big pieces)
- 1 Smoked Gluten Free Chorizo Sausage (avoid if on the AIP as it contains paprika. Replace it with 2 slices of crumbled AIP compliant bacon to give your soup a salty crunch)
- 1 lbs (454 gr) Collard Greens or Kale (finely chopped)
- Sea Salt
Instructions
- Heat olive oil in a large pan until sizzling. Add onion, garlic, and bay leaf. Brown the onions for 1 minute.
- Add chopped sweet potatoes, broth, and chorizo (omit if following AIP diet). Boil on medium heat for 30 minutes, or until potatoes are soft.
- Meanwhile, boil or sauté collard greens or kale in olive oil.
- Remove bay leaf and chorizo from the soup. Slice the chorizo and set aside.
- Blend the soup using a hand mixer or blender.
- Serve in 4 small bowls. Top with cooked kale, chorizo slices (or bacon crumbs for AIP), and a drizzle of olive oil.
Notes
- For a smoother soup, strain the soup after blending to remove any lingering fiber.
- If using collard greens, reduce cooking time slightly as they cook faster than kale.
- This soup can be made ahead and reheated; the flavors deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Portuguese
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
- Cholesterol: 40