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A bowl of Portuguese kale soup
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Portuguese Kale Soup (Caldo Verde)

Portuguese kale soup is a traditional gluten-free soup from Portugal, very popular in Brazil, made from potatoes, sausage and kale. It's easy and quick to make!
Course:Entree
Cuisine:Portuguese
Keywords:caldo verde, Portuguese kale soup
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 5
Calories432 kcal

Ingredients

  • 2 tablespoons olive oil plus more for drizzling
  • 1 pound sausage (Portuguese choriço or other) sliced ¼ inch (½ cm) thick [ NB: If Portuguese linguiça is not available in your area, any smoked and spicy sausage will work, such as Kielbasa, Andouille, etc.], about ½ kg, smoked and spicy sausage
  • 1 large yellow onion chopped
  • 6 garlic cloves minced
  • ¼ cup white wine
  • 8 cups water
  • 1 pound Yukon potatoes peeled and cut into chunks, about ½ kg
  • 4 tablespoons chicken flavor bouillon powder
  • Salt and freshly ground pepper to taste
  • 1 pound kale stems discarded and leaves finely shredded, about ½ kg
  • 1 pinch dried oregano (optional)

Instructions

  • In a large heavy pan, heat 1 tablespoon olive oil over medium-high heat. Brown the sliced sausage. Transfer only the sausage to a bowl and reserve. Leave any oil left over in the pan to sauté the onion and garlic.
  • Using the same pan, heat the remaining tablespoon olive oil and add the onion. Sauté over medium-high heat until translucent (about 3 minutes). Then, add the garlic and sauté until slightly golden. 
  • Add the wine and let reduce a little bit (1 minute). Add the potatoes, water, the chicken bouillon, salt, and pepper. Bring to a boil. Reduce heat. Simmer over low heat until the potatoes are tender, about 15 minutes.
  • Blend the soup well in a blender and return to the pan. Add the reserved sausage and the finely shredded kale. Let simmer until the kale is wilted (about 3 minutes). Taste and adjust the salt and pepper.
  • Serve in bowls, drizzled with olive oil and sprinkled with dried oregano. A crusty bread or preferably a Portuguese Corn Bread (Broa de Milho) and a rich white wine can be served as accompaniments.

Recipe Notes

Make Ahead: The soup can be refrigerated for up 2 days.

Nutrition

Calories: 432kcal | Carbohydrates: 25g | Protein: 20g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 1865mg | Potassium: 1102mg | Fiber: 2g | Sugar: 1g | Vitamin A: 9075IU | Vitamin C: 122.8mg | Calcium: 205mg | Iron: 5.7mg

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