During recent travels, I came upon a basic recipe for caldo verde. The popular Portuguese dish, known as green soup, is made from potatoes, kale, olive oil, and salt. This traditional blend of nutrient-rich ingredients makes caldo verde a warm and soothing soup on a cold fall day.
However, as is my norm in the kitchen, I decided to take a few liberties to make the recipe my own. I omitted the oil and added onion, garlic, lemon, and ground sausage. The result was a heartier soup high in vitamin C (onion, garlic, lemon) to improve immunity and reduce inflammation. Perfect for strengthening your immune system during this seasonal transition to cooler temperatures.
Here’s my version of caldo verde. I hope you’ll make it your version, too.
Ingredients:
3 T water
1/2 lb ground Italian sausage
1 medium onion, chopped
5 cloves garlic, minced
1/2 fresh lemon, sliced and including rind
5 medium red potatoes, diced
1 qt chicken stock
1 qt water
1 lb kale, chopped
Sea salt and pepper to taste
- Add 3 T water and sausage to a large soup pot. Brown over medium heat.
- Add onion, garlic, and lemon slices. Cook until onion is tender; about 5 minutes.
- Add potatoes, stock, and water, and bring the mixture to a boil. Reduce heat and simmer until potatoes are cooked.
- Return soup to a boil and add kale. Reduce heat and simmer until kale is wilted; about 10 minutes.
- Season to taste.
Now, because variety leads to vibrancy, here are ways you can change the basic recipe and still keep the soup’s heartiness.
– For a spicier flavor, substitute ground Chorizo for the Italian sausage.
– For a slightly sweet taste, substitute sweet potatoes for the red potatoes.
– For a more delicate soup, substitute spinach for kale.
– For a vegetarian version, substitute white beans and vegetable stock for the ground sausage and chicken stock.
Here’s to your health and vitality!
