{"id":27174,"date":"2023-11-06T09:31:48","date_gmt":"2023-11-06T14:31:48","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=27174"},"modified":"2023-11-06T13:32:00","modified_gmt":"2023-11-06T18:32:00","slug":"caldo-verde","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/caldo-verde\/","title":{"rendered":"Portuguese Kale Soup"},"content":{"rendered":"\n

Portuguese Kale Soup is so much more than just greens or kale! Traditionally, Portuguese smoked sausages, such as chouriço or linguiça, are used as the meaty base, with beans added as well as potatoes, making for an incredibly hearty and nourishing soup. If you can’t get your hands on Portuguese sausages, you can easily use a Spanish chorizo, Kielbasa, or another smoked sausage of your choice. You’ll love the little bit of apple cider vinegar added at the end!<\/p>\n\n\n\n

\"Overhead<\/figure>\n\n\n\n

I’m all about a dinner soup! You know, a soup that has everything you need for it to be a complete meal? Protein, starch, and veggies all in one. It’s a soul-warming one-pot meal that will leave you satisfied. (Though I wouldn’t say no to a side of crusty buttered no knead bread<\/a> here, either).<\/em><\/p>\n\n\n\n

You’ll love Portuguese Kale Soup, <\/em>a staple in Portuguese cuisine. Living in Rhode Island, it was easy for me to get my hands on some linguiça <\/em>and chouriço<\/em> for this recipe, both common Portuguese sausages. But you can use any smoked sausage you have available to make it – kielbasa, Spanish chorizo, etc. <\/p>\n\n\n\n

Much of the flavor of the soup comes from the sausage itself, so do make sure you get a good one! I prefer a spicy smoked sausage for this Portuguese soup. And don’t worry – if you’re not a fan of kale, there are plenty of other options too. As long as you have a leafy green in there, you’re good!<\/p>\n\n\n\n

One note: There are a few kinds of versions of Portuguese Kale Soup and Caldo Verde<\/em>, sometimes referred in recipes as the same, but recently it was brought to my attention that they are two distinctly different soups. Some have beans, some don’t. Some use an immersion blender to blend the potatoes to a creamy potato base before adding the cooked sausage and kale in. In Caldo Verde,<\/em> small chiffonade<\/a> cut greens are used, which meld more into the broth making it appear green (“Green Soup”). <\/em>I opted to use chunks of Yukon gold potatoes, which are soft but keep their shape, and didn’t blend it, for a chunkier version of the soup. <\/p>\n\n\n\n

Here’s more on the differences between Caldo Verde<\/em> and Kale Soup<\/a>!<\/p>\n\n\n\n

Ingredients and Substitutions<\/h2>\n\n\n\n