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Caldo Verde. Paleo Portuguese Kale Soup from the Chef at Memmo Lisbon (GF, DF, AIP)

Ambra Torelli
Servings 4


  • 2 tbsp Extra Virgin Olive Oil
  • 1 Onion chopped in big pieces
  • 1 Bay Leaf
  • 3 Cloves of Garlic sliced
  • 1,5 lt 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
  • 500 gr Collard Greens or Kale finely chopped
  • Sea Salt to taste


  • In a big pan, heat up the olive oil and, when it starts to sizzle, add in the onion, garlic and bay leaf. Let the onions brown for a minute, then add in the chopped sweet potatoes, the broth and the whole chorizo (avoid if on the AIP). Boil on medium heat for about 30 minutes, until the potatoes are soft.
  • In the meantime, boil or sauté the collards or kale in olive oil, according to your preference.
  • Remove the bay leaf and the chorizo from the soup and cut it into slices. Set aside.
  • Blend all soup ingredients with a hand mixer or in a blender.
  • Serve your Portuguese Paleo Kale Soup in 4 small bowls and top it with the cooked kale, a few slices of chorizo sausage (or bacon crumbs for those on the AIP) and a little bit of olive oil.