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Description
A meat-free version of the traditional Portuguese kale and potato soup, offering a comforting and flavorful plant-based meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 8 cups vegetable broth
- 4–5 medium Yukon Gold or Russet potatoes, peeled and diced
- 1 bunch collard greens, tough stems removed, thinly sliced or julienned
- Salt and freshly ground black pepper to taste
- Crusty bread for serving
- Extra virgin olive oil for drizzling
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and smoked paprika and cook for another minute until fragrant.
- Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
- Remove about 1/3 of the cooked potatoes from the pot. Mash them thoroughly with a fork or potato masher, or use an immersion blender briefly in the pot to mash a portion of the potatoes for thickening. Return any removed mashed potatoes to the pot.
- Add the thinly sliced collard greens to the pot. Stir well and cook for another 5-10 minutes, or until the greens are tender but still retain their vibrant color.
- Season the Caldo Verde with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls. Serve hot, optionally drizzled with extra virgin olive oil and accompanied by crusty bread.
Notes
- Smoked paprika is optional but adds depth of flavor.
- Avoid overcooking the collard greens to maintain their texture and nutrients.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg