Caldo Verde (Portuguese Kale Soup) by DK on Jan 5, 2010
A well rested break is both a boon and a bane. Obviously, Boon is cos you get to enjoy a different scenery from the usual routine which suddenly now looks so mundane, you get to treat yourself specially instead of feeling even lesser than a mule's ass(!!), the very same 'what-kind-of-stupid-life-i-am-leading' starts looking much more meaningful and more importantly YOU DON'T HAVE TO COOK!
"Gasp!! Did we just hear you saying THE taboo food blogger line" - asks your vertically arched eyebrows.
Well Yes! you very well did. I sometimes get so weary of cooking that I can very well stay hungry than cook. I simply marvel at the energy of few bloggers who can maintain more than one blog and cook like its going out of fashion. Point to self - Steal some of their energy!
Anyways coming to the bane part. Now that one gets to indulge not only by way of having more time to do other stuff and forget the regular and to eat food cooked by someone else it becomes inevitable that one would overindulge. Oh well, at least I do and I very well did too. I ate too much of too many that I am sure its going to last me another whole year. To enjoy this at the end of this year, gotto get back to my normal routine which is what I did. Kick started it with earthy and simple foods the first of which was Caldo Verde, a wholesome uncomplicated Portuguese soup enriched with the nutrition of Kale.
This is what Wikipedia has to say
"In Portugal, it is typically consumed during festivities, and almost always served with chouriço. Caldo verde originated from the province of Minho, located in northern Portugal. Although it originated from Minho, it is a national famous recipe used from the very north of Portugal to the south. The love for this soup has spread all over the world becoming a famous symbol of Portuguese cuisine. This traditional soup is mentioned in many books written by Camilo Castelo Branco. Since caldo verde is very simple and light, it is often consumed before a main course meal as well as a late supper. Caldo verde is also a favourite choice at many Portuguese festivities, celebrations, and weddings happening everywhere around the world."
Other soups that you might like: Wheat Berry and Pinto Bean Soup, Celery Soup, Baked Onion Garlic Soup, Beetroot Soup (Borscht)
This is what Wikipedia has to say
"In Portugal, it is typically consumed during festivities, and almost always served with chouriço. Caldo verde originated from the province of Minho, located in northern Portugal. Although it originated from Minho, it is a national famous recipe used from the very north of Portugal to the south. The love for this soup has spread all over the world becoming a famous symbol of Portuguese cuisine. This traditional soup is mentioned in many books written by Camilo Castelo Branco. Since caldo verde is very simple and light, it is often consumed before a main course meal as well as a late supper. Caldo verde is also a favourite choice at many Portuguese festivities, celebrations, and weddings happening everywhere around the world."
Other soups that you might like: Wheat Berry and Pinto Bean Soup, Celery Soup, Baked Onion Garlic Soup, Beetroot Soup (Borscht) - Cook time:
- Prep time:
- Serves: 2 people
Ingredients
- 1 onion,chopped
- 2-3 garlic, minced
- 2-3 large potatoes,chopped
- 1 cup tempeh, cubed (optional)
- 1 bunch Kale (about 1/2 pound)
- 4-5 cups of Vegetable broth/water
- salt and pepper to taste
Tips
Note: Non-Vegetarians can replace tempeh with chouriço. You can also use collard/turnip greens instead of kale.
Method
1.
Heat 1/2 tbsp of oil in a large saucepan. Saute the cubed tempeh until lightly fried about 2-3 min. I wanted to not only replace the traditional sausage in the soup but also wanted to incorporate protein in my soup. If you are not finicky like me about Protein, you can skip it for this recipe. Set the lightly fried tempeh aside.
2.
In the same pan, add the onions and garlic along with salt. No oil is needed. The salt will help to sweat the onions out in 1-2 min. Add the potatoes and stir for another 1-2 minutes.
3.
Add the vegetable broth (or water) along with pepper, close the lid and cook for 5-8 minutes or until the potatoes are cooked and mushy.
4.
At this point you can either blend the potatoes in a processor or if you want it chunky like me (I keep it that way when a soup is my main course), simply mash the mixture lightly with a masher. You can also blend it using hand blender. Whatever works for you.
5.
Chop the kale into very fine julienne. You can add as much as you like - more the better. Its a Kale soup after all.
6.
Add the kale directly to the soup and let it simmer for 2-3 minutes or until the greens have wilted.
Serve warm topped with tempeh. We enjoyed it with home made crusty whole wheat bread
Filed Under these categories
- 190 Appetizers
- 287 Course
- 366 Cuisine
- 447 Gluten Free
- 206 Healthy Foods
- 705 Kid Friendly
- 224 Protein Rich
- 30 Soups
- 7 Spanish/Portuguese
- 247 Under 15 min
- 35 Under 15 min - Appetizers
- 499 Vegan Recipes
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2 Member Reviews
By Anne on May 28, 2014
I never buy broth so I made a base by boiling five halved grape tomatoes, five chopped baby carrots and about ten almonds for 35 minutes then blending in food processor and adding water. Other than that I followed the recipe and the soup was flavorful and delicious. I made it with tempeh and the bread recipe suggested and it was delicious!! Thanks!!
By Pauline on Oct 11, 2012
What to do with a bag of kale on a cold day: Make soup! Had some smoked sausage which I substituted for the tempeh. Started with a little EVO, diced 2 smallish sweet onions, chopped 2 large cloves garlic and 5 cubed (1/3 inch) small/medium potatoes. Used Trader Joe's Organic Chicken stock instead of Vegetable broth. Left the potato cubes whole. Really delicious. Reminds me of dandelion greens. Will definitely make it again. Also, recipe says "serves 2"... I'd say 4 healthy servings, and I only used 4 cups of stock.
18 Comments
By » Recipes on Dec 11, 2012
[...] Share members recommended this dish. It sounds delicious, can’t wait to try it! From Chef In You.com [...]
By What's in Rocofit's Fridge & Cupboards? | ROCOFIT on Oct 22, 2012
[...] a child I liked the stuff. There’s an amazing soup called ‘caldo verde’ Click HERE for the [...]
By Bjorn Pal on May 14, 2010
Veggie Belly: In Portugal we use our own type of cabbage/kale, grown almost for that purpose, of cooking Caldo Verde.
You can find more about it in Wikipedia: http://en.wikipedia.org/wiki/Collard_greens
;)
By Edeth on Apr 24, 2010
I'm completely following you re: the energy comments! Thanks for the kale recipe. My kids might actually eat this, which would be a bonus! My most recent foray into kale has been making 'kale chips' via the dehydrator.....I'll now give the soup a try.
By lina on Mar 30, 2010
i love this soup.. just have made some.. absolute awesome winters dish.
By Chana on Feb 4, 2010
Thanks again and again, DK. How Inspiring! And good to read that you have enjoyed a breather from the kitchen!
Here I've been slogging through, doing what I fled from most of my life: taking more and more care for nourishing myself, but I'm finding more and more pleasure in it, too. Though it costs me many wonderful hours of daylight and sunshine (I don't cook at night) and the shopping and cleaning, the maintainence of a kitchen and cooking tools, takes more energy and more time than I imagined.
So I, too, am learning about this necessity for self-renewal.
[Like an ad for a soda (?) years ago: i.e. the pause that refreshes ; - )
I was thinking of you recently! I got that Graham flour you talked about! Cant wait to start my experiments :) --DK
By Chana on Feb 4, 2010
Thanks again and again, DK. How Inspiring! And good to read that you have enjoyed a breather from the kitchen!
Here I've been slogging through, doing what I fled from most of my life: taking more and more care for nourishing myself, but I'm finding more and more pleasure in it, too. Though it costs me many wonderful hours of daylight and sunshine (I don't cook at night) and the shopping and cleaning, the maintainence of a kitchen and cooking tools, takes more energy and more time than I imagined.
So I, too, am learning about this necessity for self-renewal.
[Like an ad for a soda (?) years ago: i.e. the pause that refreshes ; - )
By Mmm Mmm Good | Helvetica Gingersnap on Jan 19, 2010
[...] Caldo Verde (Portuguese Kale Soup), this is absolutely on my list of soups to make. Very healthy and completely vegetarian. [...]
By Veganasaurus on Jan 10, 2010
:mrgreen: I love caldo verde! My husband (an omnivore) is from Brazil, so it is a staple around here. In the Brazilian version (or at least the version I was taught), the potatoes are always mashed, the kale is replaced by very thinly sliced collards, and a few eggs are added to the broth and stirred. The eggs thicken the soup, and add to the protein from the linguica (rope sausage). I like to prepare mine vegan, though, so I necessarily substitute a few items. For the protein: I usually cook up a crockpot of fava beans prior to the prep. for the rest of the soup. Then, I add the mashed, cooked favas (aka broadbeans) to the rest of the caldo verde pot once everything else has been sauteed. The beans are great since they add a bit of a smoky taste and contribute to the overall creamy texture. I also sautee my onions first, until almost carmelized to add even more delicious flavor, before adding potatoes and garlic to the pan. Finally, both my husband and I add just a few drops of pimenta infused olive oil to our bowls and dunk in some nice crusty bread.
I've never thought to add tempeh to the soup. Some nice smokey bits of soy goodness can't hurt, though, right? You're making me hungry...
By Isabelle Livramento on Jan 8, 2010
I am Cape Verdean and we make Portuguese Kale Soup
“forever”. I am making it today but I make it with Linguica and Chourico meat. I decided to try your recipe. It’s much simpler. There are so many ways of making it. I am in agreement with you in saying “I sometimes get so weary of cooking that I can very well stay hungry.” If that isn’t me. I have a sign in my kitchen that says “Just say No to Cooking”. It is a joke. I enjoyed reading your post. I also loved the step by step directions. You are awesome. It is quite by accident I came across this site.
By Katerina on Jan 7, 2010
This looks delicious! What is the typical protein in this soup, I assume it isn't Tempeh?
Thanks Katerina. It is in fact Tempeh which has around 30gms of protein for 1 cup. Its soy protein and I personally prefer making such vegetarian substitutions for meat instead of say Portobello.-- DK
By Soma on Jan 6, 2010
Delicious. Could have one steaming bowl now.. so cold here..
(Liked reading this post :-D Yes feels good to not to have to COOK & CLEAN... no could not manage more than one blog and will not cook like going out of fashion.. LOL)
By Pavani on Jan 5, 2010
Welcome back DK.. Soup looks delicious with simple ingredients.
By simplyfood on Jan 5, 2010
Your soup looks amazing and the picture is brilliant,loved the step by step instructions.
By ruchikacooks on Jan 5, 2010
The soup looks like a meal on its own..I've read about kale soup but this is my first photo-tutorial )
By Priya on Jan 5, 2010
Wow, nice twist with tempeh..kale soup looks fantastic..Awesome, filling and delicious soup looks prefect for this cold weather..
By Veggie Belly on Jan 5, 2010
amazing! i had a very good caldo verde just a week ago in portugal :-P it was the traditional recipe, so it had sausage in it. i asked for them to take out the sausage, but you could still taste it :cry: the potato in the soup was completely pureed so the soup was thicker. and the greens in it was a mild tasting, cabbage like green, not sure what it was though. i love that you use tempeh here. i use smokey tempeh and its awesome!
By Ed on Oct 28, 2014