Tasty Tuesday … Caldo Verde

Cooking, Tasty Tuesday ..., Uncategorized, Vegan Dishes, Vegetarian Cooking

Winter has arrived out of nowhere! Suddenly it’s cold! An icy wind has been blowing into our area from the Columbia River Gorge. I braved the freezing temperatures  earlier today and raked up the last of our fall leaves. Afterwards, I came inside and decided to make a big pot of soup. Nothing says fall or winter more than a tasty bowl of yummy hot soup!

Caldo Verde is a potato and kale soup, originating in Portugal. The Portuguese however, add a spicy, smoky sausage to their version. My vegan take on this is incredibly flavorful, thanks to a generous sprinkling of spicy, smoked paprika. For tonights soup, I added a bit of crinkly savoy cabbage, a few tender carrots and a stalk of celery. Occasionally I include a can of rinsed and drained butter beans to make the soup more substantial.

Here is the recipe:

  • olive oil
  • 1 medium onion, peeled and chopped
  • 3 to 4 cloves of garlic, peeled and minced
  • smoked paprika, hot or sweet (I used about 2 tablespoons)
  • 1 cup of finely diced carrots
  • 1 stalk of celery, finely diced
  • 5 to 6 medium russet potatoes, washed and cubed (I leave the peel on)
  • 2 to 3 bay leaves
  • 1 large bunch of dinosaur (lacinato) kale, finely sliced
  • 2 to 3 cups thinly sliced savoy cabbage
  • vegetable broth or a bouillon cube
  • sea salt and freshly ground pepper

In a large soup pot, heat the olive oil.
Add the onion and sauté over medium heat until softened.
Add the garlic, and continue to cook for a couple of minutes.
Sprinkle some smoked paprika over the onion garlic mixture.
Cook and stir until fragrant.
Next, add the celery and carrots.
Stir a few times, then add the potatoes.
Cook for a few more minutes, then add enough broth to cover the veggies.
Add the bay leaves and savoy cabbage and bring the soup to a boil.
Turn down the heat and simmer for about 30 to 40 minutes.

In the meantime, heat just enough water to cover the bottom of a pot.
Add the kale and a pinch of salt to the boiling water.
Cover the pot and cook on high for just a few minutes.
The kale should be wilted, bright green and the water just about evaporated.

Lastly, either add the kale to the soup, or using a potato masher, smash some of the potato pieces before adding the kale.
Taste, and adjust the seasoning with maybe a bit more salt or smoked paprika.




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My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

7 thoughts on “Tasty Tuesday … Caldo Verde”

      • I’ll be making lots of soup now that the weather is turning but you know what my limitations are with food and they continue to need to stay in place.;( I’ll come up with some kind of soup. I’ll love to know how to make that Ginger broth. Maybe I can look it up.

        Liked by 1 person

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