A potato and kale soup, flavoured with chorizo.
Caldo verde (Portuguese for "green broth") is a very popular soup in Portugal, each household having its own version.
|3||potatoes, peeled and cut into pieces||600 g|
|1||onions, finely chopped||200 g|
|1 clove||garlic, finely chopped|
|4 cups||kale, shredded||300 g|
|1 tbsp||olive oil||15 mL|
|1||chorizo sausage (Spanish type)||100 g|
|4 cups||chicken broth||1 L|
|4 cups||water||1 L|
|ground pepper to taste [optional]|
- Prepare the vegetables: Peel the potatoes, then cut them into 3 cm pieces; finely chop the onion and garlic; wash and spin dry the kale's leaves, then shred them (as thin as possible). Cut half of the chorizo into small dices and slice the other half into thin rounds. Set them aside.
- Heat the oil in a saucepan over medium heat. Sauté the onion and garlic until softened, about 4 min. Add the chorizo dices and the potato pieces, then cook 5 min, with occasional stirring. Add a little salt and pepper. Add the warm broth and water then cook until the potatoes are tender, about 15 min.
- Purée the soup in a blender. Return the soup into the saucepan and warm it up. Add the kale, then simmer, uncovered, 3 to 5 min. Adjust the seasoning. Ladle the soup into bowls, garnishing with the chorizo rounds, then serve.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
Nutrition Facts Table
per 1 Serving (320g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¾||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Pantothenic Acid, Phosphorus, Selenium, Vitamin B2, Vitamin E, Zinc
- Good source of :
- Manganese, Niacin, Potassium, Vitamin B1, Vitamin B12, Vitamin B6
- Excellent source of :
- Vitamin A, Vitamin C, Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||½|