Vegetarian Caldo Verde
A comforting Portuguese kale and potato soup made vegetarian by substituting traditional chorizo with smoked paprika and sun-dried tomatoes.
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Ingredients
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 1/2 lbs Yukon Gold potatoes, peeled and cubed
- 6 cups Vegetable broth
- 4 cups Curly kale, stems removed and very finely shredded
- 1 teaspoon Smoked paprika (Pimentón)
- 1/4 cup Sun-dried tomatoes in oil, chopped
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Red pepper flakes(optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onions until translucent, about 5 minutes.
- 2
Add the minced garlic and smoked paprika, stirring for 1 minute until fragrant.
- 3
Add the cubed potatoes and vegetable broth to the pot, bringing the mixture to a boil.
- 4
Reduce heat to low, cover, and simmer for 15-20 minutes or until the potatoes are very tender.
- 5
Use a potato masher or immersion blender to lightly break up the potatoes directly in the pot to thicken the broth, leaving some chunks for texture.
- 6
Stir in the finely shredded kale and sun-dried tomatoes, cooking for 5 minutes until the kale is bright green and tender.
- 7
Season with salt, black pepper, and red pepper flakes to taste.
- 8
Ladle into bowls and finish with an extra drizzle of high-quality olive oil before serving.
Nutrition per Serving
245
Calories
5g
Protein
34g
Carbs
11g
Fat
6g
Fiber
4g
Sugar
820mg
Sodium
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