Best Cape Verde Vegetable Soup Recipes

CAPE VERDE VEGETABLE SOUP

Cape Verde Vegetable Soup image

Make and share this Cape Verde Vegetable Soup recipe from Food.com.

Provided by Gracie92

Categories African

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup chopped onion
2 garlic cloves, minced
2 tablespoons peanut oil
1 pinch summer savory or 1 pinch thyme
1/4 teaspoon ground dried red chili (or to taste)
1 cup sliced okra
3 cups chopped fresh tomatoes (or 2 cups canned tomatoes with juice)
3 cups water
1 teaspoon salt
1 tablespoon minced fresh cilantro
1 lemon, juice of
2 cups diced potatoes
2 cups sliced cabbage (cut into 1-inch lengths)
chopped fresh parsley
chopped fresh cilantro

Steps:

Sautee the onions and the garlic in the oil for 10 minute Add the summer savory or thyme and the ground chiles and sautee gently, stirring often, for another 5 minutes.
Add the rest of the ingredients, excet the lemon juice, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 20 minute Add the lemon juice. Serve topped with chopped fresh parsley or more fresh cilantro or both.

Nutrition Facts : Calories 120, Fat 4.8, SaturatedFat 0.8, Sodium 404.1, Carbohydrate 18.5, Fiber 3.7, Sugar 5.1, Protein 2.8

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

Ingredients

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

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