Kereena
- Nov 17, 2020

Caldo Verde

If you're looking for a deliciously comforting soup to ward off the late autumn chill, look no farther than this Caldo Verde soup recipe.

This soup recipe actually developed as my take on a sausage soup recipe my mother used to make combined with the idea of mashing the potato from her Carrot & Potato Soup. At the time (many years ago) I didn't realize I was actually making a variant of Caldo Verde, a Portuguese soup loved by many (and for good reason).

Traditionally, the sausage used in this soup is Linguiça; however, any cured, smoked sausage will work just fine (try to pick one that's a bit spicy). Other substitutions you can make include swapping the swiss chard for kale, or to make this soup vegan, use meat-free sausage.

Optional additions to this soup recipe include carrots, turnip, a little garlic, whatever suits your pallet. Add any additional vegetables at the same time you add the potatoes.

This soup recipe is low-calorie, gluten-free, dairy-free, and as mentioned earlier, can be made vegan. With all the chilly days ahead, there's plenty of reason to make this hearty and delicious soup, so grab a nice big bowl and let me know down in the comments what you think.

Ingredients

(Makes 4 servings)

1 teaspoon extra virgin olive oil
8 oz. Linguiça sausage, sliced
1 medium sweet onion, diced
4 large white or yellow potatoes, peeled and cubed
4 cups chicken or vegetable stock + extra water if needed to cover
4 cups swiss chard, stem removed, chopped
salt & pepper to taste

Directions

In a large soup pot over medium-high heat, heat the oil, then sauté the sausage until the outsides start to brown. Remove the sausage with a slotted spoon and reserve. Add the onion with a dash of salt to the pot, cooking until it begins to soften (approx. 4 minutes).

Add the potatoes and stir to incorporate them into the onion. Let cook for 5 minutes, stirring regularly.

Add the stock and increase the heat to high until it comes to a boil. Once boiling, reduce the heat to medium and bring it to a gentle rolling boil. Cover the pot with a lid and allow to boil, stirring periodically, until the potatoes are fork tender (20 to 30 minutes).

Using a potato masher, break down the potato until the soup is smooth. Add the chopped swiss chard a handful at a time letting it wilt a little before adding more. Once all the chard is in, return the sausage to the pot. Bring the soup up to a boil then reduce heat to medium-low and let simmer, covered, for about 30 to 45 minutes until the chard is tender.

Serve with a slice of hearty artisan bread.

Nutritional Information Per Serving: