Portuguese Kale and Potato Soup (Caldo Verde)
58
- Prep Time20 mins
- Total Time50 mins
- Makes8 servings
Photo, Roberto Caruso.
Celebrate warm food and sweater weather with a hearty colourful bowl - it's pure comfort on a wintry day.
Ingredients
3 tbsp extra-virgin olive oil, divided, plus more for garnish (optional)
225 g linguica sausage, cut into 1/4-in. coins (2 cups)*
1 large onion, diced
1 1/4 tsp salt
1/4 tsp hot-red-pepper-flakes
3 garlic cloves, sliced
5 Yukon Gold potatoes, peeled and cut into small cubes (5 cups)
900 mL no-salt chicken broth
2 cups water
1 bunch kale or collard greens, thick stems removed and leaves thinly sliced
1/4 cup chopped parsley, (optional)
Instructions
HEAT 2 tbsp oil in a large pot over medium. Add sausage and cook, stirring until browned, 3 min. Transfer to a plate.
ADD onion, salt and hot-pepper flakes. Cook, stirring until very soft, 5 min. Add garlic and potatoes and cook, stirring, for 2 min. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 15 min.
ADD kale and bring to a boil. Reduce heat and simmer, uncovered, until kale is tender, 3 min. Purée half of the potatoes and kale with an immersion blender.
STIR in remaining 1 tbsp oil and half the sausage. Divide among bowls and sprinkle with parsley. Top with remaining sausage. Drizzle with extra-virgin olive oil.
Nutrition (per serving)
Calories 312, Protein 11g, Carbohydrates 29g, Fat 17g, Fibre 3g, Sodium 826mg.
Excellent source of vitamin A .
*Ingredient Tip: If linguica sausage (also called chourico) is unavailable, substitute with chorizo.
Kitchen Tip: Remove thick middle stem from kale and roll up leaves lengthwise for evenly sliced strips.