Vibrant, hearty and comforting, Portuguese Kale Soup, or as they say in Portugal ‘Caldo Verde’, will warm your soul! This soup is perfect for cold winter nights, rainy days, or any occasion when you crave a bowl of hot, homemade soup. Packed with healthy kale, savory linguica sausage, and flavored with garlic and onions, this soup is a party in a bowl. The textures, the flavors, it all comes together in a beautiful unison that will make your tastebuds sing. I reckon you’re gonna love it!
Now, let’s talk about time. This ain’t one of those instant pots of soup. No siree! This takes a bit of time, but I promise ya, it’s worth every minute.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 6
- Yield: 6 bowls of soup
Ready to dive in? Just roll up your sleeves and let’s get cookin’!
Ingredients & Equipment You’ll Need
- 1 pound kale, chopped
- 1 pound linguica sausage, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 quarts water
- 6 large potatoes, peeled and sliced
- Salt and pepper to taste
Equipment: Large heavy-bottomed pot, stirring spoon.
The star of this dish is – you guessed it – kale! Loaded with antioxidants and vitamins, it not only brings a wonderful texture but also a nutritional punch to the soup. The linguica sausage adds a delicious smoky flavor. And of course, we can’t forget about the spuds! They add a creaminess to the soup that’s just divine.
Now, if you can���t find linguica sausage, you can substitute it with Spanish chorizo or even smoked sausage. But remember, the sausage plays a big role in flavoring the soup, so choose wisely!
How To Make Portuguese Kale Soup
- In your large pot, cook the linguica sausage over medium heat until brown. You’ll want to stir occasionally to prevent sticking.
- Add in the onions and garlic to the pot, saut��ing until the onions are soft and fragrant. This should take about 5 minutes.
- Next, pour in the water, bring the mixture to a boil. Add the potatoes and cook until tender, roughly for 20 minutes. Season with salt and pepper to taste.
- Lastly, add in the kale and let it simmer until it’s wilted and tender. This should take about 10 minutes.
- Your Portuguese Kale Soup is now ready to serve! Enjoy it with a crusty bread for a complete meal.
Tips For The Best Results
- Try adding a pinch of red chili flakes if you want some heat in your soup.
- For a vegetarian version, substitute the sausage with a smoky tofu.
Storage Tips
- Store the soup in an airtight container in the fridge for 3-4 days.
- You can also freeze the soup. Allow it to cool before freezing and consume within 3 months.
Frequently Asked Questions
Q: Can this recipe be made vegetarian?
A: Yes, swapping the sausage with smoky tofu works well.
Q: Can I use another type of leafy green in this recipe?
A: Absolutely! Spinach or collard greens also work great.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Just remember to cool it completely before freezing.
Q: Do I need to peel the potatoes?
A: That’s up to your personal preference. You can keep the skin on if you’d like it more rustic.
Q: Can I substitute the sausage with something else?
A: Yes, Spanish chorizo or even a smoked sausage could work.
Nutritional Facts of Portuguese Kale Soup
Each serving of Portuguese Kale Soup gives you about 264 calories with 10 grams of fat, 38 grams of carbs, and 11 grams of protein. It is also rich in Vitamins A and C, Calcium and Iron.
There you have it, folks! Portuguese Kale Soup at its best! I personally love serving this soup with a good crusty bread and a robust red wine to round up the flavors. But don’t just take my word for it, give it a try and see for yourself! Enjoy!
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