Description
This Portuguese soup called Caldo Verde has a luscious creamy potato base, with collard green ribbons, and smoked sausage. A delicious one-pot meal that is vegan-adaptable!
Ingredients
Units
-
- 1 pound smoked cured sausage such as calabresa, paio, chouiço, linguiça, paio, Spanish chorizo, Kielbasa or plant-based sausage, cut into half moon pieces. (Do not use raw Mexican chorizo)
-
- 1 onion, chopped
- 3 cloves garlic, roughly chopped
- 8 cups chicken stock or veggie broth
- 2 pounds yellow potatoes, cut in chunks
- 1 – 1 1/2 teaspoons salt (adjust to taste- start with 1 teaspoon and add more as needed)
- 3/4 teaspoon pepper (adjust to taste)
- 2 cups collard greens or kale, cut into thin ribbons
- Optional: 2-3 tablespoons lemon juice and zest of a lemon
Description
This Portuguese soup called Caldo Verde has a luscious creamy potato base, with collard green ribbons, and smoked sausage. A delicious one-pot meal that is vegan-adaptable!
Ingredients
Units
-
- 1 pound smoked cured sausage such as calabresa, paio, chouiço, linguiça, paio, Spanish chorizo, Kielbasa or plant-based sausage, cut into half moon pieces. (Do not use raw Mexican chorizo)
-
- 1 onion, chopped
- 3 cloves garlic, roughly chopped
- 8 cups chicken stock or veggie broth
- 2 pounds yellow potatoes, cut in chunks
- 1 – 1 1/2 teaspoons salt (adjust to taste- start with 1 teaspoon and add more as needed)
- 3/4 teaspoon pepper (adjust to taste)
- 2 cups collard greens or kale, cut into thin ribbons
- Optional: 2-3 tablespoons lemon juice and zest of a lemon
Description
This Portuguese soup called Caldo Verde has a luscious creamy potato base, with collard green ribbons, and smoked sausage. A delicious one-pot meal that is vegan-adaptable!
Ingredients
Units
-
- 1 pound smoked cured sausage such as calabresa, paio, chouiço, linguiça, paio, Spanish chorizo, Kielbasa or plant-based sausage, cut into half moon pieces. (Do not use raw Mexican chorizo)
-
- 1 onion, chopped
- 3 cloves garlic, roughly chopped
- 8 cups chicken stock or veggie broth
- 2 pounds yellow potatoes, cut in chunks
- 1 – 1 1/2 teaspoons salt (adjust to taste- start with 1 teaspoon and add more as needed)
- 3/4 teaspoon pepper (adjust to taste)
- 2 cups collard greens or kale, cut into thin ribbons
- Optional: 2-3 tablespoons lemon juice and zest of a lemon
