Caldo Verde
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 299.7
- Total Fat: 17.6 g
- Cholesterol: 33.3 mg
- Sodium: 1,057.9 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 4.0 g
- Protein: 13.7 g
View full nutritional breakdown of Caldo Verde calories by ingredient
Introduction
This is a fantastic variation of a Portuguese soup from Cook's Illustrated/ America's Test Kitchen. It's a great way to add greens to your diet without really trying. You can easily substitute spicy chicken sausage to lower the fat and cholesterol. This is a fantastic variation of a Portuguese soup from Cook's Illustrated/ America's Test Kitchen. It's a great way to add greens to your diet without really trying. You can easily substitute spicy chicken sausage to lower the fat and cholesterol.Number of Servings: 6
Ingredients
-
6 c. low-sodium chicken broth
1 lb. red potatoes, cut into 1" chunks
1 t. fresh minced oregano, or 1/4 t. dried
2 bay leaves
salt & freshly ground pepper
1 T. olive oil
1 onion, minced
4 garlic cloves, minced
8 oz chorizo sausage, sliced 1/4' thick
1 bunch kale, stemmed, leaves shredded 1/4" wide
Directions
1. Bring broth, potatoes, oregano, bay leaves, & 1/4 t. salt to boil, covered in large saucepan. Reduce to simmer and continue to cook, covered, until needed in step 3.
2. Meanwhile, heat oil in large saucepan over med-high heat until shimmering. Add onion and 1/4 t. salt and cook until softened, 3-5 min.
3. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth mixture, chorizo, and kale, and bring to simmer. Cook until potatoes are tender, 7-10 minutes.
4. Off heat, remove bay leaves and mash some potatoes against the side of the pot to thicken soup to desired consistency. Season with salt and pepper to taste and serve.
Makes 6 servings
Note: Leftovers can be frozen for future use, but the consistency of the potatoes may change.
Number of Servings: 6
Recipe submitted by SparkPeople user RUADHAN9.
2. Meanwhile, heat oil in large saucepan over med-high heat until shimmering. Add onion and 1/4 t. salt and cook until softened, 3-5 min.
3. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth mixture, chorizo, and kale, and bring to simmer. Cook until potatoes are tender, 7-10 minutes.
4. Off heat, remove bay leaves and mash some potatoes against the side of the pot to thicken soup to desired consistency. Season with salt and pepper to taste and serve.
Makes 6 servings
Note: Leftovers can be frozen for future use, but the consistency of the potatoes may change.
Number of Servings: 6
Recipe submitted by SparkPeople user RUADHAN9.