Easiest Way to Cook Tasty Caldo Verde (kale soup)

Caldo Verde (kale soup). Call it what you will, this soup is hearty and homey and ready in under an hour! In spite of using a very sharp knife and my best kitchen skills, I didn't achieve the thin kale shreds the recipe called for, so the final result wasn't quite as elegant as the photo shows, but that didn't detract from the flavor of the final result. Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort.

The creaminess of this soup depends on your tastes. Caldo verde literally means "green broth." It gets its color from the leafy greens, which in Portugal are usually couve galega, or collard greens. However, kale is also a perfectly acceptable substitute. You can have Caldo Verde (kale soup) using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Caldo Verde (kale soup)

1. Prepare of bay leaf.
2. It's of stock cube.
3. It's of olive oil.
4. You need of water.
5. Prepare of salt.
6. You need of garlic cloves (finely chopped).
7. You need of chorizo (sliced).
8. Prepare of potatoes (add more or less depending on your preference of how thick you want soup).
9. It's of of kale or any other dark cabbage (finely sliced).

Whichever leafy green you use, the important thing is that you chop it up into long, thin strands before cooking. Caldo Verde (Portuguese Kale Soup) Resize Text. Search all recipes by ingredient or name; Features. Fast Gluten-Free Healthy Kid-Friendly Meatless Slow Cooker Bring to a boil over high heat, then reduce to medium-low.

Caldo Verde (kale soup) step by step

1. First start by boiling your potatoes as normal..
2. In a seperate pot, add the water, stock cube, salt, olive oil and bay leave..
3. Bring to the boil and cook for about 20 minutes..
4. Once potatoes are cooked and drained, mash finely..
5. Add the mash to the soup, stir and cook for another 10-12 minutes..
6. Add the kale to the pot, cook for another 15-20 minutes..
7. Add the chorizo 10 minutes before turning the stove off along with another drizzle of olive oil..
8. Check seasoning leave to rest for 10 minutes and serve..

Taste for seasoning and add more salt as necessary. Ladle the Portuguese kale soup into bowls and enjoy alongside crusty bread. A bowl of homemade caldo verde topped with local chouriço. For many Portuguese families, a big, bubbling pot of soup is an everyday staple and an essential element of any meal. Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort.