Caldo Verde is a famous Portuguese dish, a comforting soup that has its roots in the rural regions of the north. Traditionally served on New Year's Eve and Saint John's Day, this dish is tasty and simple to prepare. Portuguese cabbage (cabbage) is commonly replaced by kale. It pairs perfectly with mashed potatoes and slices of chorizo ​​to create a soup that is both nourishing and balanced. Caldo Verde is also naturally gluten-free, making it an ideal option for those following a gluten-free diet but still want to enjoy a traditional Portuguese dish.

Portuguese Caldo Verde

Portugal

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Preparation time 10 mins Cooking time 35 mins Total time 45 mins

Difficulty: Beginner Servings: 5

Author: Gluten Escape

Ingredients

Servings

• 300 g kale, finely chopped

• 4 medium potatoes, peeled and diced

• 1 onion, finely chopped

• 2 cloves of garlic, minced

• 150 g chorizo ​​(gluten-free)

• 3 tbsp olive oil

• 1 L of vegetable broth (gluten-free)

• Salt and pepper to taste

Preparation

1. Make the soup base: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, then sauté until translucent, about 5 minutes.
2. Cooking the potatoes: Add the diced potatoes to the pan and pour in the vegetable stock. Cook over medium heat until the potatoes are tender, about 15 to 20 minutes.
3. Blending the soup: Once the potatoes are well cooked, use a hand blender to mash the potatoes directly in the pan (if not, mash them with a fork). The soup should have a smooth, creamy consistency.
4. Adding the kale: Stir the finely chopped kale into the soup and simmer for about 10 minutes, until the kale is tender.
5. Adding the chorizo: Add the chorizo ​​slices and cook for another 5 minutes so that the flavors mix well.
6. Seasoning: Salt and pepper to taste. Serve the soup hot, drizzled with a drizzle of olive oil for a finishing touch.

Keywords: Portuguese soup recipe, caldo verde recipe, Kale recipe, gluten-free recipe

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