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Writer's pictureMaria Furtado

Kale Soup. Portuguese Caldo Verde.

Updated: Mar 31, 2022



Kale is not just any kind of vegetal, is a powerful veggie, with a single cup of raw kale (about 67 grams or 2.4 ounces) contains (1):


  • Vitamin A: 206% of the DV (from beta-carotene)

  • Vitamin K: 684% of the DV

  • Vitamin C: 134% of the DV

  • Vitamin B6: 9% of the DV

  • Manganese: 26% of the DV

  • Calcium: 9% of the DV

  • Copper: 10% of the DV

  • Potassium: 9% of the DV

  • Magnesium: 6% of the DV


  • It also contains 3% or more of the DV for vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), iron, and phosphorus.


Some studies even show that Kale is perfect to prevent Cancer and other degenerative diseases. Then is great that we can add Kale to our healthy diet.

I believe that we should think about a balanced diet that includes some fat, and enjoy a tiny bit of everything, what you say?

Let me know in the comments below the recipe, and let us jump to this amazing Caldo Verde, Kale soup recipe.



Kale soup ( Caldo Verde) Recipe


Preparation time: 20 minutes


Cooking Time: 30 minutes

Ready In: 50 minutes

Level of Difficulty: Easy

Servings: 6


Ingredients:


  • 1 chorizo, sliced into Circles

  • 1 large onion, diced

  • q.b salt

  • 3 garlic cloves, sliced.

  • 5 medium potatoes, peeled and roughly chopped

  • 10 cups cold water.

  • 1/2 pound kale, leaves cut into thin slices

  • black or white pepper



1- In a large pot over medium heat put the chouriço and cook until lightly browned on both sides, 3 to 5 minutes. Using a slotted spoon remove the sausage to a plate. Try to let the sausage drain well into the pot; its fat will flavor the soup.



1- In a large pot over medium heat put the chouriço and cook until lightly browned on both sides, 3 to 5 minutes. Using a slotted spoon remove the sausage to a plate. Try to let the sausage drain well into the pot; its fat will flavor the soup.

2-Dump the onions into the pot. Sprinkle with salt and cook, stirring occasionally, until softened and translucent. Add the garlic and cook for 2 minutes more. Stir in the potatoes, add the water and bring to a boil. Reduce the heat so the soup gently simmers. Cook until the potatoes are almost tender, 10 to 20 minutes. Remove from the heat and let the soup cool slightly.

3-When the Caldo Verde has cooled a little, purée it using an immersion blender. Add the kale to the soup, bring everything back to a boil, and then reduce the heat and simmer until tender, 2 to 5 minutes. Season with more salt, if needed, and pepper. Ladle the Caldo Verde into bowls and garnish with the remaining slices of chouriço. The soup can be cooled, covered, and refrigerated overnight. Simply warm over low heat before serving.

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