Caldo Verde (Portuguese Soup with Cauliflower) Recipe

Caldo Verde is a traditional Portuguese soup, often associated with the northern region of Portugal. It’s a comforting dish made primarily with kale, potatoes, and onions, but variations may include cauliflower and other vegetables. The soup is typically pureed to achieve a smooth texture and is commonly served with a drizzle of olive oil and slices of chorizo.

Caldo Verde Recipe (with Cauliflower)

Ingredients:

• For the Soup:
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 1 small head of cauliflower, chopped into florets
  • 6 cups vegetable or chicken broth
  • 1 bunch of kale (or collard greens), stripped from the stems and roughly chopped
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: 1-2 chorizo sausages, sliced (for garnish)
• For Serving:
  • Crusty bread
  • Extra olive oil for drizzling
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté the Aromatics:
   • In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5-7 minutes.
2. Add the Potatoes and Cauliflower:
   • Stir in the diced potatoes and cauliflower florets. Cook for another 5 minutes, stirring occasionally.
3. Add the Broth:
   • Pour in the broth, ensuring the vegetables are covered. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes or until the potatoes and cauliflower are tender.
4. Blend the Soup:
   • Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is. Adjust the consistency with more broth or water if needed.
5. Add the Kale:
   • Stir in the chopped kale (or collard greens) and cook for an additional 5-7 minutes until the greens are tender. Season with salt and pepper to taste.
6. Prepare the Chorizo (Optional):
   • If using, in a separate pan, lightly sauté the sliced chorizo until it is crispy. This step adds flavor and texture to the soup.
7. Serve:
   • Ladle the caldo verde into bowls. Garnish with crispy chorizo (if using), a drizzle of olive oil, and chopped parsley. Serve with crusty bread on the side.

Tips:

• Kale Alternatives: While traditional caldo verde uses Portuguese kale, you can substitute with other leafy greens such as collard greens or Swiss chard.
• Vegetarian Version: To make it vegetarian, simply use vegetable broth and skip the chorizo.
• Storage: The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Enjoy!

Caldo Verde is a hearty and flavorful soup that warms the soul. It’s perfect as a starter or a main dish, especially during the colder months.