Name: Quick Caldo Verde Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: European cuisine
Ingredients: 1 lb potatoes (peeled and cubed); 1 pcs onion (chopped); 3 pcs garlic (minced); 3 tbsp olive oil; 6 cup chicken broth; 6 oz kale (thinly sliced or pre-shredded); 8 oz linguica or chouriço sausage (thinly sliced); salt (to taste); black pepper (to taste)

Caldo 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
Course: Soup
Complexity: Easy

Units:

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Ingredients

1lb potatoes(peeled and cubed)
1 pc onion(chopped)
3 pcs garlic(minced)
3 tbsp olive oil
6 cup chicken broth
6oz kale(thinly sliced or pre-shredded)
8oz linguica or chouriço sausage(thinly sliced)
salt(to taste)
black pepper(to taste)

Instructions

Soup Base

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add 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

Once 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.
Stir 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.
Season the soup with salt and black pepper to taste. Serve hot.

Nutrition

Servings: 4
Serving size (imperial): 11.8 fl oz

Nutrient	Per serving	Per 100 ml	Total (4 servings)
Calories	350 kcal	100 kcal	1,400 kcal
Protein	18 g	5.1 g	72 g
Fat	20 g	5.7 g	80 g
Carbs	25 g	7.1 g	100 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.

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Instructions

Soup Base

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add 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

Once 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.
Stir 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.
Season the soup with salt and black pepper to taste. Serve hot.

Nutrient

Per serving

Per 100 ml

Total (4 servings)

Calories

350 kcal

100 kcal

1,400 kcal

Protein

18 g

5.1 g

72 g

Fat

20 g

5.7 g

80 g

Carbs

25 g

7.1 g

100 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.