Portuguese Kale Soup "Caldo Verde"

5 Reviews
75% would make this recipe again

A potato and kale soup.

Caldo verde (Portuguese for "green broth") is a very popular soup in Portugal, each household having its own version.

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Ingredients

??? potatoes, peeled and cut into pieces ???
??? onions, finely chopped ???
??? garlic, finely chopped ???
??? kale, shredded ???
??? olive oil ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? vegetable broth ???
??? water ???

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: Peel the potatoes, then cut them into 3 cm pieces; finely chop the onion and garlic; wash and spin dry the kale's leaves, then shred them (as thin as possible).
  2. Heat the oil in a saucepan over medium heat. Sauté the onion and garlic until softened, about 4 min. Add the potato pieces, then cook 5 min, with occasional stirring. Add a little salt and pepper. Add the warm broth and water then cook until the potatoes are tender, about 15 min.
  3. Purée the soup in a blender. Return the soup into the saucepan and warm it up. Add the kale, then simmer, uncovered, 3 to 5 min. Adjust the seasoning. Ladle the soup into bowls, then serve.

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

120

Fat

2 g

3 %

Saturated 0.3 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

50 mg

2 %

Carbohydrate

24 g

8 %

Fibre

3 g

12 %

Sugars

3 g

Net Carbs

21 g

Protein

3 g

Vitamin A

156 %

Vitamin C

51 %

Calcium

5 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin C, Vitamin K
Good source of  :
Manganese, Potassium, Vitamin B6
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin E
Low  :
Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

5 Reviews (5 with rating only) 75% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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