Quick Caldo Verde Soup
Quick Caldo Verde Soup
Classic DishCaldo Verde
Prep: 10 min • Cook: 20 min. Expedite your weeknight meals with this flavorful rendition of the beloved Portuguese Caldo Verde soup. Utilizing pre-shredded kale and quick-cooking potatoes, this recipe delivers a hearty and comforting bowl in under 30 minutes, capturing the essence of traditional Portuguese cuisine with modern speed.
- Preparation time
- 10 min
- Cooking time
- 20 min
- Total time
- 30 min
- Servings
- 4
Instructions
Soup Base
- 1In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 2Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 3Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-12 minutes.
Blending and Finishing
- 1Once the potatoes are tender, use an immersion blender to partially blend the soup until it reaches a slightly thickened consistency. Alternatively, carefully transfer about half of the soup to a regular blender, blend until smooth, and return it to the pot.
- 2Stir in the thinly sliced kale and the sliced linguica or chouriço sausage. Cook for another 3-5 minutes, or until the kale is wilted and the sausage is heated through.
- 3Season the soup with salt and black pepper to taste. Serve hot.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 18 g
- Fat
- 20 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 18 g |
| Fat | 20 g |
| Carbs | 25 g |
Tips
- Thinly slicing the kale is key to its quick cooking; use a sharp knife or a mandoline for uniformity.
- Don't over-blend the soup; some potato texture remaining adds to its rustic charm and heartiness.
- Serve with a drizzle of good quality olive oil and crusty bread for a complete and authentic Portuguese experience.
