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Portuguese Kale and Potato Soup (Caldo Verde)

58

  • Prep Time20 min
  • Total Time50 min
  • Makes8 servings
Portuguese Kale and Potato Soup (Caldo Verde)

(Photo: Roberto Caruso)

Chatelaine Triple Tested

Celebrate warm food and sweater weather with a hearty colourful bowl - it's pure comfort on a wintry day.

Ingredients

  • 3 tbsp extra-virgin olive oil, divided, plus more for garnish (optional)

  • 225 g linguica sausage, cut into 1/4-in. coins (2 cups)*

  • 1 large onion, diced

  • 1 1/4 tsp salt

  • 1/4 tsp hot-red-pepper-flakes

  • 3 garlic cloves, sliced

  • 5 Yukon Gold potatoes, peeled and cut into small cubes (5 cups)

  • 900 mL no-salt chicken broth

  • 2 cups water

  • 1 bunch kale or collard greens, thick stems removed and leaves thinly sliced

  • 1/4 cup chopped parsley, (optional)

Instructions

  • HEAT 2 tbsp oil in a large pot over medium. Add sausage and cook, stirring until browned, 3 min. Transfer to a plate.

  • ADD onion, salt and hot-pepper flakes. Cook, stirring until very soft, 5 min. Add garlic and potatoes and cook, stirring, for 2 min. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 15 min.

  • ADD kale and bring to a boil. Reduce heat and simmer, uncovered, until kale is tender, 3 min. Purée half of the potatoes and kale with an immersion blender.

  • STIR in remaining 1 tbsp oil and half the sausage. Divide among bowls and sprinkle with parsley. Top with remaining sausage. Drizzle with extra-virgin olive oil.

Nutrition (per serving)

Calories 312, Protein 11g, Carbohydrates 29g, Fat 17g, Fibre 3g, Sodium 826mg.
Excellent source of vitamin A .

*Ingredient Tip: If linguica sausage (also called chourico) is unavailable, substitute with chorizo.

Kitchen Tip: Remove thick middle stem from kale and roll up leaves lengthwise for evenly sliced strips.

Get more of our best soup recipes.

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