Caldo Verde

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This Portuguese soup is made with potatoes and sliced kale.

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Chicago

Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

10 Cups

Ingredients

  • 2 Tbs. olive oil
  • 1 lg. onion, diced
  • 3 garlic cloves, minced
  • 2 1/2 lbs. all-purpose potatoes (about 8 med.), peeled and cut into 2-inch chunks
  • 2 14.5-oz. cans vegetable broth (3 1/2 C.)
  • 3 C. water
  • 1 tsp. salt
  • 1/4 tsp. coarsely ground black pepper
  • 1 lb. kale, coarse stems and veins removed, very thinly sliced

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Directions

In 5-quart Dutch oven, heat olive oil over medium heat.  Add onion and garlic; cook until lightly browned, about 10 minutes.


Add potatoes, broth, water, salt and pepper; heat to boiling over high heat.  Reduce heat to low; cover and simmer until potatoes are fork-tender, about 20 minutes.


With potato masher, mash potatoes in broth until potatoes are lumpy.  Stir in kale; simmer, uncovered, until tender, 5 to 8 minutes.


Each serving: About 250 calories, 8g protein, 42g carbohydrate, 7g total fat (1g sat.), 8mg cholesterol, 925 mg sodium.

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