Best Caldo Verde Recipes

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CALDO VERDE (PORTUGUESE GREEN SOUP)



Caldo Verde (Portuguese Green Soup) image

This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your favorite loaf of bread!

Provided by SANDRA5

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

4 tablespoons olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces linguica sausage, thinly sliced
2 ½ teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned

Steps:

  • In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
  • Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
  • Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
  • Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 45.2 g, Cholesterol 24.6 mg, Fat 20.2 g, Fiber 5.2 g, Protein 11.7 g, SaturatedFat 5.4 g, Sodium 1352 mg, Sugar 3.4 g

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)



Caldo Verde (Portuguese Sausage Kale Soup) image

This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

12 ounces linguica sausage, sliced
1 tablespoon olive oil
1 onion, finely diced
1 pinch salt
3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
2 teaspoons salt, plus more as needed
2 quarts chicken broth or water
2 pounds kale - trimmed, chopped, rinsed, drained
1 pinch cayenne pepper

Steps:

  • Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
  • Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
  • When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g

PORTUGUESE GREEN SOUP (CALDO VERDE)



Portuguese Green Soup (Caldo Verde) image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

1/4 cup olive oil, in all
1 cup chopped onion
2 teaspoons chopped garlic
2 cups Idaho potatoes, peeled and thinly sliced
2 quarts water
6 ounces chorizo sausage, thinly sliced
Salt and black pepper
1 pound kale, washed, trimmed of the thick stems and thinly sliced

Steps:

  • In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve.

PORTUGUESE SAUSAGE AND KALE SOUP (CALDO VERDE)



Portuguese Sausage and Kale Soup (Caldo Verde) image

A hearty Portuguese sausage, potato, and kale soup. It's simple and easy and a Portuguese staple dish.

Provided by murraytheb

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 ½ pounds Portuguese linguica sausage, cut into 1/2-inch think slices
2 tablespoons olive oil
2 medium onions, chopped
6 cloves garlic, roughly chopped
8 cups chicken broth
4 medium white potatoes, cut into 1/2-inch cubes
2 teaspoons freshly ground black pepper
1 pound kale, stemmed and cut into strips
1 cup cannellini beans, drained
salt to taste

Steps:

  • Saute sausage slices in a large nonstick skillet over medium-high heat until browned, 3 to 5 minutes per side. Transfer sausage to a plate, leaving any fat in the skillet.
  • Add olive oil to the skillet and heat oil over medium heat; stir in onions. Cook and stir until the onions begin to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Return sausage to the pot and add chicken broth, potatoes, and pepper; bring to a boil. Add kale and cannellini beans, reduce heat slightly, and simmer until sausage is cooked through and potatoes are tender, about 30 minutes. Season with salt.

Nutrition Facts : Calories 586.4 calories, Carbohydrate 35.2 g, Cholesterol 81 mg, Fat 37.2 g, Fiber 5.4 g, Protein 27.5 g, SaturatedFat 12.8 g, Sodium 2334.4 mg, Sugar 3.2 g

CALDO DE BOLAS DE VERDE - GREEN PLANTAIN DUMPLING SOUP



Caldo De Bolas De Verde - Green Plantain Dumpling Soup image

An recipe from Ecuador. Check out the step by step pictures. The dumplings are delicate. From: http://laylita.com/recipes/2009/03/31/caldo-de-bolas-de-verde/ Laylita writes, "...this is a typical soup from the coastal region in Ecuador; it consists of dumplings or balls made from green plantains and stuffed with meat and vegetables served in a beef broth with corn and yuca."

Provided by ThatSouthernBelle

Categories     Fruit

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 36

2 tablespoons butter
1 white onion, diced
6 garlic cloves, crushed
3 tomatoes, diced
1 green bell pepper, diced
2 teaspoons cumin
1 teaspoon achiote
2 tablespoons finely chopped cilantro
1/2 tablespoon dried oregano
2 teaspoons chili or 2 teaspoons hot black pepper
10 cups water or 10 cups broth
1 1/2 lbs beef bones
1 lb beef, stew style, cut in pieces
4 green plantains, peeled and cut in half
2 carrots, peeled
1 large fresh yuca cassava, peeled and cut in large chunks or 20 ounces frozen yuca cassava
3 fresh ears of corn, cut in half
4 cabbage leaves, cut in large pieces (optional)
2 tablespoons butter
1/2 red onion, finely diced
1 tomatoes, peeled and diced
2 garlic cloves, crushed
1/2 bell pepper, diced
1 teaspoon cumin
1 teaspoon achiote
2 tablespoons peanut butter or 1/2 cup raw peanuts, toasted and blended with 1/4 cup of broth
4 tablespoons broth
1/2 cup cooked peas
2 tablespoons finely chopped cilantro
1/2 cup raisins (optional)
2 hard-boiled eggs, diced (optional)
salt and pepper, to tastes
2 green plantains, peeled and grated (raw)
2 eggs
salt
pepper

Steps:

  • Heat the butter over medium heat in a large pot, make a refrito or base for the broth by adding the diced onions, garlic, tomatoes, bell pepper, cumin, achiote, cilantro, oregano, salt and pepper.
  • Add the 10 cups of water/broth, the beef bones, the meat chunks, and plantains pieces.
  • Bring to a boil, reduce temperature and simmer for about 30 minutes.
  • Add the yuca pieces and continue simmering for another 30 minutes or until the meat is tender.
  • Add the carrots, corn and cabbage, cook for another 15 minutes or until all the ingredients are fully cooked.
  • Remove from the heat and let cool until safe to handle, then remove the bones from the broth and discard them.
  • Remove the meat, carrots, corn and yucas from the broth, leave the plantains in the broth until ready to use them - keeping them in the broth will prevent them from drying out and make it easier to mash them.
  • Remove the meat and chop it into very small pieces.
  • Cut the cooked carrots into small pieces.
  • Remove the strings from the yuca and cut them into small bite size pieces.
  • Chop the cooked cabbage and cut the corn in smaller slices; reserve the corn, yuca and cabbage for later.
  • To make the meat filling for the green banana balls or dumplings make a refrito or base by heating the butter or oil over medium heat, add the onions, tomatoes, garlic, peppers, cumin, achiote and salt.
  • Add the chopped meat, carrots, peas and cilantro.
  • Mix in the peanut butter and 4 tbs of the broth, as well as the raisins and hard boiled eggs if using, mix all the ingredients well and save the filling until needed.
  • Meanwhile remove the plantains from the broth and mix them in the food processor until a sticky dough is obtained.
  • Mix the cooked plantain dough with the grated raw plantains, the eggs and some salt and pepper, you can either mix these by hand or in the food processor.
  • Using your hands, try to keep them wet, form the plantain dough into medium to large sized balls, stuff each one with a generous spoonful or two of the meat filling.
  • Strain the broth and return to the heat until it boils, reduce to a simmer and add the dumplings, cook over low heat for about 10-15 minutes, be very careful not to stir the soup to avoid breaking the dumplings.
  • Using a ladle remove the dumplings from the soup and place them on a plate.
  • Add the chopped yuca, chopped cabbage, corn slices and any leftover filling back to the broth, cook until all the ingredients are re-warmed.
  • Add the finely chopped cilantro to the broth.
  • Place a green plantain dumpling or two in each bowl; add a ladleful of broth with yuca, cabbage and corn.
  • Serve with lime slices, aji and pickled onions.

Nutrition Facts : Calories 719.7, Fat 50.7, SaturatedFat 21.6, Cholesterol 118.2, Sodium 165.1, Carbohydrate 60.9, Fiber 6.8, Sugar 27.4, Protein 12.4

CALDO VERDE



Caldo Verde image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

1 pound kale, Swiss chard, collards or turnip greens, washed, spun dry, thick stems pulled off
6 ounces Portuguese ChouriHo sausage, sliced 1/2-inch thick (or substitute Spanish Chorizo)
2 tablespoons olive oil
1 large sweet onion, minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced or pureed
4 large baking potatoes, peeled and sliced thin
2 quarts cold water

Steps:

  • Take whatever greens you are using and stack several leaves on top of each other. Starting at the wide side, roll the stack up into a tight cylinder. Slice across the cylinder with a very sharp knife to make thin, hairlike shreds. Repeat with remaining leaves. Set aside shredded greens.
  • Heat 1 tablespoon olive oil in a large kettle over medium high heat. Add sausage slices and fry until lightly colored and fat is rendered, about 10 minutes. Remove from pot with slotted spoon and reserve. Add remaining tablespoon oil to pot, then add onions and salt and pepper. Stir well, then cook, stirring occasionally, until onions are softened, 5 minutes. Add the garlic, stir, and cook one minute until its aroma is released. Add the potatoes, turn the heat to medium high, and saute 3 to 5 minutes until onions and potatoes begin to color. Add the water, cover, and simmer over low heat until potatoes can be mashed easily against side of pot with a wooden spoon, about 25 minutes. When potatoes are soft, turn off the heat and use a potato masher to thoroughly crush and blend. Add the sausage, turn the heat on to medium, and simmer 5 minutes to bring the flavors together. Stir in the greens and cook 5 minutes until bright green and tender. Taste, adjust seasoning, and serve.
  • This soup, literally Green Soup, could be called the national dish of Portugal. It is traditionally made with a type of flat green cabbage called couve gallego.
  • The method of slicing leaves like this is called a chiffonade in the French lexicon. Important to get them thin enough that they will cook quickly.

SKINNY PORTUGUESE KALE AND POTATO SOUP (CALDO VERDE)



Skinny Portuguese Kale and Potato Soup (Caldo Verde) image

Make and share this Skinny Portuguese Kale and Potato Soup (Caldo Verde) recipe from Food.com.

Provided by Kate DeMello

Categories     Portuguese

Time 45m

Yield 8 1 cup servings, 8 serving(s)

Number Of Ingredients 10

1 lb Portuguese chourico (can use turkey chourico) or 1 lb turkey sausage (I like to use chourico dogs)
1 lb kale, stems removed, leaves shredded
1 teaspoon olive oil
1 onion, chopped
4 garlic cloves, chopped
6 cups fat free chicken broth
4 small boiling potatoes, peeled diced into 1/4 inch pieces
1 pinch dried red pepper flakes
salt, if needed
1/4 teaspoon fresh ground pepper

Steps:

  • In a large pot, cook chourico or sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove any fat from pot, but leave the cooked on bits.
  • Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more. As you stir, scrape up the bits from the bottom of the pan.
  • Add broth potatoes, and black pepper, bring to a boil and cook 20 minutes. Remove the pot from heat and either lightly mash the potatoes with a potato masher or food processor, or I like to use my immersion blender to puree the entire mixture.
  • Add chourico or sausage, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the kale is cooked. Adjust salt if needed.

INSTANT POT CALDO VERDE



Instant Pot Caldo Verde image

The ingredients of this classic Portuguese soup meld beautifully under pressure, so you only need water-no stock-to get a savory, rich broth.

Provided by Mark Bittman

Categories     Instant Pot     Kale     Potato     Onion     Garlic     Soup/Stew     Sausage

Yield 6 main course or 12 appetizer servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
12 oz. dry-cured Spanish chorizo or linguiça, casing removed, sliced into 1/4" rounds
1 bunch curly kale, stems removed and thinly sliced, leaves torn into bite-size pieces
2 lb. Yukon Gold potatoes, cut into 1" pieces
1 onion, chopped
2 garlic cloves, chopped
1 tsp. (or more) kosher salt
1/4 tsp. freshly ground black pepper
2 bay leaves
Special Equipment
An Instant Pot

Steps:

  • Pour oil into cooker insert and select "Sauté." When it's hot, add sausage and cook, stirring occasionally, until browned in places, about 5 minutes. Pour off excess fat, add kale, potatoes, onion, and garlic, and stir to coat. Season with salt and pepper, then add bay leaves and 6 cups water. Stir to combine, then turn off cooker.
  • Lock on lid, making sure steam release valve is in the proper sealed position. Select "Manual" and program for 6 minutes at high pressure.
  • As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. Taste and add more salt, if needed. Divide among bowls and serve.
  • Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill. Rewarm in a large pot over medium heat.
  • Cooks' Note: To make it vegetarian/vegan, substitute cooked butter beans or chickpeas for the sausage and add a pinch of smoked paprika.

CALDO VERDE (PORTUGUESE GREEN SOUP)



Caldo Verde (Portuguese Green Soup) image

From Like Grandma Used To Make by Reader's Digest, c. 1996. This recipe differs from the original one in that turkey kielbasa has been substituted for Portuguese linguisa sausage and spinach replaces Portuguese cabbage.

Provided by NELady

Categories     Spinach

Time 1h

Yield 6 side dishes, 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 large yellow onion, finely chopped
2 garlic cloves, minced
3 1/2 cups low sodium chicken broth
3 medium potatoes, peeled and chopped
1 (10 ounce) package frozen chopped spinach, thawed
6 ounces turkey kielbasa, sliced (Polish sausage)
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a large saucepan, heat the oil over moderate heat. Add the onion and garlic and cook for 5 minutes or until onion is tender.
  • Add the broth and potatoes. Bring to a boil. Lower the heat and simmer, covered, for 30 minutes or until potatoes are very soft. Using a potato masher or large spoon, slightly mash potatoes to thicken soup.
  • Stir in the spinach, kielbasa, salt, and pepper. Simmer, uncovered, for 5 minutes more until heated through.

Nutrition Facts : Calories 214.5, Fat 8.5, SaturatedFat 2.5, Cholesterol 19.6, Sodium 517.3, Carbohydrate 26.3, Fiber 4.2, Sugar 2.5, Protein 10.8

CALDO VERDE (PORTUGUESE GREEN SOUP)



Caldo Verde (Portuguese Green Soup) image

This is quick and easy to make from ingredients found in most grocery stores. Updated to taste better by adding chicken broth. If you use chicken bouillon cubes, omit salt.

Provided by threeovens

Categories     Vegetable

Time 40m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/2 cup onion, chopped
4 cups water
4 cups chicken broth
6 cups potatoes, peeled and diced
1 1/2 cups pepperoni, sliced (6oz)
1 (1/2 ounce) packet Sazon Goya seasoning (or use 1 tablespoon seasoned salt)
2 cups cabbage, shredded
2 cups spinach, chopped
salt

Steps:

  • In a large saucepan, heat oil over medium low heat; add onions and saute until softened, about 5 minutes.
  • Add water, chicken broth, potatoes and pepperoni.
  • Simmer about 20 minutes until potatoes are tender.
  • Remove pepperoni and set aside.
  • Puree soup with an immersion blender or in a blender by batches.
  • Add Sazon packet, cabbage and spinach, return pepperoni; bring to a boil, reduce heat and simmer 2 minutes.
  • Taste and add salt, if needed.
  • Serve hot.

CALDO VERDE (PORTUGUESE CABBAGE SOUP)



Caldo Verde (Portuguese Cabbage Soup) image

This is from the cookbook "Twelve Months of Monastery Soups." I have reduced the oil from 1/2 cup to 1/4 cup to make it a little more healthy.

Provided by eillena

Categories     Low Protein

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
3 onions, chopped
6 potatoes, peeled and cubed
1 small cabbage, chopped
8 cups chicken stock
1 cup white wine
salt and pepper

Steps:

  • Pour the oil into soup pot and saute onions for five minutes.
  • Add the potatoes, cabbage, chicken stock, wine, salt and pepper. Bring to a boil and reduce the heat and cover the pot. Simmer for an hour. Turn off the heat and let soup rest for 10 minutes.
  • Serve hot.

Nutrition Facts : Calories 443, Fat 13.2, SaturatedFat 2.4, Cholesterol 9.6, Sodium 495.6, Carbohydrate 61.7, Fiber 8.2, Sugar 13.7, Protein 14.6

CALDO VERDE (PORTUGUESE KALE SOUP)



Caldo Verde (Portuguese Kale Soup) image

The simple kale and sausage soup is something I grew up on. We simply just called it Portuguese soup, even though that is really non-specific. In fact the Portuguese culture has a great variety of soups and stews in the mix. The kale soup I grew up on featured chouriço (pronounced: sir-reese); the Portuguese version of the...

Provided by Maggie May Schill

Categories     Other Main Dishes

Time 6h30m

Number Of Ingredients 15

2 8 inch linguica links
2 8 inch chourico links
4 Tbsp light cooking oil
5 c beef broth
4 clove garlic, minced
1 small yellow onion, minced
7 c fresh kale, chopped and rinsed
3 c dried navy beans
5 c potatoes, peeled and cubed
4 c warm water
1/4 tsp red pepper flakes
1 tsp marjoram, dried
3 bayleaves, whole
3/4 tsp paprika, sweet mild
salt and pepper to taste

Steps:

  • 1. 1-In a small sauce pan bring your navy beans to a boil in 6 cups of water. Once it hits a boil, let sit off of heat in the water for 1 hour. 2-Drain from water and set navy beans aside. 3-In a large dutch oven or cooking pot, add light oil and heat through on medium high. 4-Once oil is at smoking temperature add linguica and chourico. Brown them on all sides with the pan covered. 5-Once sausages are browned completely, remove from heat and de-glaze your pan with the drippings left behind from the sausages. Set sausages aside. 6-Add your garlic and onions to the pan. Cook with pan covered. 7-Once garlic and onion are translucent, add in your broth. 8-Add bay leafs to broth. Simmer for 30 minutes. Bring to a boil and add your navy beans. Bring back to simmer for 1 hour. 9-Add salt, pepper, marjoram, red pepper flakes, and paprika. Continue to simmer for another half hour. 10-Add warm water. 11-Add kale to your broth and simmer for 2 hours. 12-Slice your sausages up into half inch pieces. Add them to the soup. 13-Add potatoes to the soup. Continue to simmer until potatoes are tender and kale is wilted completely. This could take another 1 or 2 hours. 14-Lower heat and let soup sit on low for about an hour before serving. (Letting it come down from simmer slow like this before serving really brings all the flavors out and lets them develop nice.)

PORTUGUESE KALE SOUP (CALDO VERDE)



Portuguese Kale Soup (Caldo Verde) image

I'm not sure where I found this recipe. It's more tomato-y than some versions (but then every one I've looked at here is quite different!). I'm also not sure whether herbs de Provence is appropriate to a Portuguese soup. But it's delicious, that's for sure!

Provided by lecole54

Categories     Greens

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
1 large yellow onion, cut into 1/2-inch dice (approximately 1 cup)
1 carrot, medium cut into 1/2 inch dice (approximately 1/2 cup)
4 garlic cloves, minced
8 cups chicken broth
2 cups yukon gold potatoes (cut into 1/2-inch dice )
1 teaspoon herbes de provence or 1 teaspoon ground thyme
1 bunch kale
1 (28 ounce) can diced tomatoes with juice
1 (14 ounce) can white beans, drained
1/2 lb pork sausage, smoked (chourico, chorizo, kielbasa, etc.)
salt
pepper

Steps:

  • Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes.
  • Add garlic and cook, stirring often, until fragrant (about 2 minutes).
  • Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes.
  • Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1" ribbons. If curly kale, tear into bite-sized pieces.
  • Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes.
  • If soup is too thick, thin with more stock or water.
  • Season with salt and pepper and serve hot.
  • Will keep in fridge, covered, up to 5 days.

Nutrition Facts : Calories 423.7, Fat 21.6, SaturatedFat 5.2, Cholesterol 27.2, Sodium 1453.7, Carbohydrate 38.3, Fiber 6.9, Sugar 6.3, Protein 20.7

KETO CALDO VERDE WITH CHORIZO



Keto Caldo Verde with Chorizo image

A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.

Provided by kitchgirl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

olive oil cooking spray (such as PAM®)
¼ pound chorizo sausage, chopped
8 cups homemade chicken stock
6 medium turnips, peeled and chopped
1 white onion, chopped
3 cloves garlic, chopped
¼ teaspoon red pepper flakes
5 bay leaves
salt and ground black pepper to taste
2 pounds kale, thick stems removed, leaves finely chopped

Steps:

  • Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
  • Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
  • Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.4 g, Cholesterol 17.6 mg, Fat 9.3 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 1320.8 mg, Sugar 5.4 g

GREEN CABBAGE CALDO VERDE



Green Cabbage Caldo Verde image

The national soup of Portugal. Classic peasant food that is very quick and easy to make with strong simple flavors. A fast winter warmer.

Provided by James

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 11

3 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, crushed
6 potatoes, peeled and thinly sliced
1 pound cabbage, thinly sliced
2 quarts water
8 ounces Portuguese chourico sausage, casing removed, sliced 1/4-inch thick
1 teaspoon smoked paprika
2 teaspoons salt
pepper to taste
olive oil

Steps:

  • Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Stir in onion and garlic; cook until the onion has softened and turned translucent, about 3 minutes. Add sliced potatoes and half of the cabbage, cook until the cabbage wilts, about 3 minutes.
  • Pour in water, then bring to a boil over high heat. Reduce heat to medium, then cover, and simmer until the potatoes have softened, about 15 minutes.
  • Carefully puree the soup in batches until smooth, then return to the stove over medium heat. Add sausage and remaining cabbage; season with paprika, salt, and pepper. Bring to a simmer, then cover, and cook for 5 minutes until the cabbage has softened.
  • To serve, ladle into large flat soup plates and drizzle with generous amount of olive oil.

Nutrition Facts : Calories 456.4 calories, Carbohydrate 44.7 g, Cholesterol 26.5 mg, Fat 27 g, Fiber 7 g, Protein 11 g, SaturatedFat 6.2 g, Sodium 1143.6 mg, Sugar 4.9 g

MIXED LEAFY GREEN SOUP "CALDO VERDE" WITH CHICKPEAS



Mixed Leafy Green Soup

Caldo verde means "green broth" in Portuguese, and it is Portugal's unofficial national dish. This beautiful green soup is technically a hot smoothie, since its many nutritious greens are pureed together in a blender. Chickpeas are an important ingredient here, too. Fiber- and protein-rich, they've been shown in studies to help people lose weight. For added protein, top with 4 ounces of shredded chicken or add 2 dozen clams to the broth.

Provided by Rocco DiSpirito

Categories     HarperCollins     Soup/Stew     Leafy Green     Kid-Friendly     Healthy     Low Cal     Low Cholesterol     Low Fat     Small Plates

Yield 4 servings

Number Of Ingredients 9

1 1/2 teaspoons olive oil
1 tablespoon plus 1 teaspoon chopped garlic
1 cup small-diced onions
1 teaspoon smoked paprika
8 cups mixed leafy greens (kale, collards, and mustard)
1 cup no-salt-added chickpeas (garbanzo beans)
1 quart unsalted chicken stock (such as Kitchen Basics)
Salt
Freshly ground black pepper

Steps:

  • Pour the olive oil into a large pot, and place over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the onions and paprika; lower the heat to medium; and cook, covered, until tender, 2 to 3 minutes.
  • Put the greens into a blender and blend until pureed (you may use a little water to help, or use the wand tool that comes with some blenders to force the greens to blend without water). Pour this mixture into the pot, increase the heat to high, and cook until the water has evaporated from the greens.
  • Pour two-thirds of the chickpeas into the blender with 1 cup of the stock and blend until smooth. Add the pureed chickpeas to the pot with the remaining chicken stock and chickpeas and bring to a simmer. Cook covered until the greens are tender and the soup has thickened, about 10 minutes. Season with salt and pepper. Ladle the soup into four bowls and serve.

EMERIL'S NEW-STYLE CALDO VERDE



Emeril's New-Style Caldo Verde image

Emeril calls this version "new-style" because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the traditional version. Serve with crusty bread alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 12

2 tablespoons olive oil
1 1/2 cups finely chopped yellow onions
1 tablespoon minced garlic
2 pounds Idaho potatoes, peeled and cut into 1/2-inch cubes
7 cups chicken stock or canned, low-sodium chicken broth
Salt and freshly ground black pepper, to taste
1/2 teaspoon crushed red pepper
8 ounces kale, large stems and ribs removed
8 ounces firm (smoked) chorizo or other hot smoked sausage, diced or crumbled
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint

Steps:

  • Heat the olive oil over medium-high heat in a large soup pot, and add the onions and garlic. Cook until the onions are wilted, 4 minutes. Add the potatoes and chicken stock, cover, and bring to a boil. Season with salt and pepper, and add the crushed red pepper. Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, 20 minutes.
  • While the potatoes are cooking, thinly slice the kale. Set aside.
  • When the soup is thick and the potatoes have begun to break down, add the sausage and cook for 5 minutes. Stir in the kale and simmer until the leaves have softened but are still slightly crunchy and the flavors have melded, 15 minutes. Stir in the cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.

CABBAGE AND POTATO SOUP (CALDO VERDE)



Cabbage and Potato Soup (Caldo Verde) image

Make and share this Cabbage and Potato Soup (Caldo Verde) recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

5 medium potatoes
6 1/4 cups water
3 cloves garlic, peeled
4 tablespoons olive oil
1/4 lb cabbage or 1/4 lb kale, kale is traditional,finely shredded
salt
freshly ground black pepper

Steps:

  • Peel and cut up potatoes, and boil in salted water, with garlic.
  • When soft, mash and add olive oil and cabbage or kale.
  • Boil uncovered for about 3 minutes.
  • Season to taste.
  • Serve in bowls with a drop of olive oil in the bottom of each.

Nutrition Facts : Calories 223, Fat 9.2, SaturatedFat 1.3, Sodium 19.4, Carbohydrate 32.6, Fiber 4.4, Sugar 2.1, Protein 4

CLAMATO CALDO VERDE



Clamato Caldo Verde image

Clamato is very popular in Canada. One of my hubby's favourite drinks is a Bloody Caesar (a Canadian version of a Bloody Mary, made with Clamato juice), so I am always on the lookout for clamato recipes. This is from www.clamato.com

Provided by Karen in MA

Categories     Canadian

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium onion, chopped
1 garlic clove, minced
4 potatoes, peeled and diced
3 cups Clamato juice
3 cups chicken broth
8 ounces chorizo sausage, crumbled
1 bunch collard greens or 1 bunch kale, shredded
1 lb large shrimp, shelled and deveined

Steps:

  • heat a large saucepanon medium-high. Saute the onion and garlic in a little oil for about 3 minutes. Add the potatoes and saute for another 2-3 minutes.
  • Add Clamato and broth, cover and let simmer for 20 minutes.
  • While the potatoes simmer, hear a skillet over medium-high heat and saute chorizo for about 10 minutes. Drain fat and reserve.
  • When potatoes are soft, mash them in the pan, then add chorizo and greens. Season with salt and pepper and let simmer for another 10 minutes.
  • Add shrimp and let heat through.

Nutrition Facts : Calories 668.6, Fat 25, SaturatedFat 8.7, Cholesterol 193.2, Sodium 2597.7, Carbohydrate 69.7, Fiber 9.9, Sugar 9.9, Protein 41.6

CHICKEN CALDO VERDE



Chicken Caldo Verde image

Traditionally served during weddings and festivals, this Portuguese soup varies from family to family. It is often made with either kale or collard greens. For convenience, we call for chorizo in place of chourico, a similar dried sausage. The soup will thicken as it stands. If reheating, add a little stock or water to thin.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

3/4 cup thinly sliced cured Spanish chorizo (about 3 ounces)
3 tablespoons olive oil
4 cups low-sodium chicken broth
1 1/2 cups diced white onion (about 8 ounces)
6 boneless, skinless chicken thighs (about 2 pounds)
3 cloves garlic, minced
1 bay leaf
Kosher salt and freshly ground black pepper
2 russet potatoes (about 1 1/2 pounds), peeled and diced into 3/4-inch pieces
1 bunch lacinato or other kale (about 8 ounces), stemmed

Steps:

  • Set a large pot over medium heat and add the chorizo and olive oil. Cook, stirring occasionally, until the chorizo is crisp and the oil is red and infused, about 2 minutes. Remove the chorizo to a paper towel-lined plate and reserve; leave the oil in the pot.
  • Add the chicken broth, onion, chicken thighs, garlic, bay leaf, 1 1/2 teaspoons salt and 4 cups water to the pot. Bring to a boil and reduce to a simmer. Cook, partially covered, for 15 minutes. Add the potatoes and simmer until both the chicken and potatoes are tender when pierced with a knife, 10 to 15 minutes more. Remove the chicken to a bowl.
  • Mash the potatoes coarsely with a potato masher to thicken the consistency of the soup. Discard the bay leaf. When the chicken is cool enough to handle, shred the meat and set aside.
  • Layer the kale leaves to make a stack. Cut the leaves in half lengthwise, then cut into 1/2-inch-wide pieces (or tear into 1/2-inch pieces). Add the kale and 1/4 teaspoon black pepper to the soup, return to a simmer and cook, uncovered, until the leaves are tender, about 5 minutes. Add the shredded chicken to the soup and return to a simmer.
  • Divide the soup among 6 bowls and serve topped with several pieces of the reserved chorizo.

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