Caldo Verde(Kale Soup)
A hearty Portuguese kale soup with tender greens, potatoes, and savory flavors, perfect for comforting meals or family gatherings, especially in cooler weather.
Ingredients
Instructions
- Saute chopped onion with olive oil until translucent.
- Peel and dice the potatoes.
- Cook potatoes until soft.
- Mash the potatoes into the water to create a broth.
- Slice kale or collard greens as thinly as possible.
- Add sliced greens to the potato mixture.
- Simmer the soup for 15 to 30 minutes.
- Add cooked onion to the soup.
- Heat the soup for an additional 1 to 2 minutes.
- Add salt to taste.
- Serve hot, preferably with cornbread.
Tips & Substitutions
To enhance the flavor, consider adding a dash of smoked paprika or using a blend of greens. If kale is unavailable, collard greens are a great substitute. For a heartier soup, try incorporating white beans or even some diced smoked sausage for added depth. Adjust the thickness by varying the amount of water based on your preference.
Serving Suggestions
Serve caldo verde hot, accompanied by crusty bread or cornbread for a satisfying meal. A side salad, like German Winter Carrot Salad, adds freshness and crunch. This soup also pairs beautifully with Swedish Meatballs And Cheese Dip for a comforting dinner spread.
Storage & Reheating
Leftover caldo verde can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water if it thickens too much. It also freezes well, so consider portioning it out for future meals.
Nutrition & Diet Analysis (per serving)
Each serving of Caldo Verde(Kale Soup) contains roughly 1184 calories, with 22g protein, 141g carbohydrates, and 61g fat. It is an excellent source of protein (44% of the Daily Value), dietary fiber (40% of the Daily Value), and iron (28% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1906mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make caldo verde vegan?
Yes, you can easily make this soup vegan by omitting the imitation bacon bits and using vegetable broth instead of water. The olive oil and potatoes provide plenty of flavor, and the greens add a nutritious touch.
How can I make the soup thicker?
To thicken caldo verde, you can increase the amount of potatoes or blend a portion of the soup and stir it back in. Alternatively, adding cooked white beans can also help achieve a creamier texture without compromising the flavor.
What other greens can I use in this soup?
While kale and collard greens are traditional, you can also use Swiss chard or spinach. Just be mindful that softer greens like spinach will cook down much faster, so adjust your cooking time accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).