Caldo Verde is a well-known Portuguese dish, a comforting soup with roots in the rural north. Traditionally served on Christmas Eve and Midsummer's Eve, this dish is both flavorful and easy to prepare. Portuguese cabbage (kale) is commonly substituted for Portuguese 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 who still want to enjoy a traditional Portuguese dish.
Ingredients
Preparation
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Preparing 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.
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Cooking the potatoes: Add the diced potatoes to the saucepan and pour in the vegetable stock. Cook over medium heat until the potatoes are tender, about 15 to 20 minutes.
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Blending the soup: Once the potatoes are cooked through, use an immersion blender to purée them directly in the pot (or mash them with a fork). The soup should have a smooth and creamy consistency.
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Adding the kale: Stir the finely chopped kale into the soup and simmer for about 10 minutes, until the kale is tender.
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Adding the chorizo: Add the chorizo slices and cook for another 5 minutes so that the flavors blend well.
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Seasoning: Add salt and pepper to taste. Serve the soup piping hot, drizzled with a little olive oil for a finishing touch.
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