Best Caldo Verde Kale Soup Recipes

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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 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

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.

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

CALDO VERDE (KALE SOUP)



Caldo Verde (Kale Soup) image

Caldo Verde is probably the most loved and well known soup in Portugal. It's sometimes known as "Kale Soup" but this classic is not made the same way and not made with kale at all. This soup is made with a potato & onion puree, and collard greens.

Provided by Suzy Chaves

Categories     Other Soups

Number Of Ingredients 11

10 russet or idaho potatoes (peeled & cut into 1 inch slices)
2 large onions
2 clove garlic
1 large bay leaf
1/4 c olive oil
1 Tbsp salt
1/2 tsp pepper
1 chourico (either portuguese or spanish) sausage
6 c washed collard greens (sliced very thin)
6 c chicken or vegetable broth (or 2 boullion cubes)
6 c water

Steps:

  • 1. In large soup stock pan place water, broth, potatoes, onion, garlic, olive oil, bay leaf.
  • 2. Cook on high 20 min or until potatoes are cooked. Remove from heat, remove bay leaf and puree the soup with hand blender.
  • 3. Add collard greens and Chourico sausage. Cook for about 10 minutes. Remove sausage, slice into 1/4 inch slices, and put aside for garnish.
  • 4. Serve each bowl soup with 3 slices of Chourico. Add a drizzle of olive oil, and pepper to taste.

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