Portuguese Caldo Verde Soup

Served with a big hunk of rustic bread, this simple, savory soup is a great alternative to a stew or chili.
By Kara and Marni Powers
Portuguese Caldo Verde Soup

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Portuguese Caldo Verde Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kara and Marni Powers
  • Total Time: 30 mins
  • Yield: 4 1x

Description

Served with a big hunk of rustic bread, this simple, savory soup is a great alternative to a stew or chili.


Ingredients

Scale
  • 2 T Extra virgin olive oil
  • 2 links chorizo, sliced into 1/4-inch coins
  • 1/2 Spanish onion, chopped
  • 23 garlic cloves, minced
  • 2 red potatoes peeled and cut into 1/2-inch cubes
  • 2 c unsalted chicken broth
  • 1 c water (if the soup gets too thick, you might need to add more)
  • 1/2 bunch kale thinly slices and chopped
  • generous salt and pepper throughout

Instructions

  1. In a dutch oven, heat the olive oil over medium-high. Add the chorizo and cook until browned. Remove the chorizo to a paper-towel lined plate, and add the onions to the pot.
  2. Lower the heat to medium and saute the onions until translucent, about 5 minutes. Add the garlic and cook an additional minute or two. Add the potatoes and stir for an additional minute.
  3. Add the broth, water and potatoes to the pot and bring to a boil.
  4. Once the liquid is at a rolling boil, reduce the heat and add the kale. Once the kale and potatoes are fork tender, add back the chorizo and additional spices.
  5. Season to taste with salt and pepper.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Soup
What do YOU think? Leave a comment! (2) What do YOU think? Leave a comment! (2)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


GET THE PRINT EDITION OF HONEST COOKING



Previous Post
Sweet Potato Scones with Orange Glaze

Sweet Potato Scones with Orange Glaze

Next Post
Roasted Pear Butter

Roasted Pear Butter