Portuguese | Caldo Verde - (Vegan Option)

Updated on December 23, 2019

Updated for a vegan option. On the vegan version, I didn't blend the soup, either way works.

Yield: 6 to 8 servings

Ingredients

7 tablespoons olive oil (vegan - only 2 tablespoons)

1 large yellow onion, chopped

1 pound Yukon gold potatoes, peeled and diced

2 garlic cloves, minced

4 cups chicken stock, low-sodium broth (vegan - veggie stock)

1 bunch kale (about 1 pound), center stems removed

1 tablespoon cider vinegar

kosher salt

freshly ground black pepper

18 or 24 1/4-inch-thick slices linguiça (vegan - 15oz can red kidney beans, drained and rinsed)

 

Method

Heat 2 tablespoons of the oil in a large pot over medium heat until it shimmers. Add in the onion and cook, stirring frequently, until light golden, about 10 minutes. Add in the potatoes and cook, stirring often, until then start to spot with color, about 7 minutes. Add the garlic and cook for 1 minute more.

Pour in the stock and 3 cups of water and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the potatoes are falling-apart tender, 20 to 25 minutes.

Meanwhile, stack several kale leaves, roll them lengthwise into a tight cigar shape, and cut crosswise into whisker-thin slices. Repeat with the rest of the greens. If the strands are so long they're unwieldy, cut them in half to avoid having wisps of collards dangling from your lips while eating.

Purée the soup using a handheld blender, or liquefy in batches in a food processor. Return it to the pot, and bring it back to a boil. Turn the heat to low, stir in the greens and beans (vegan option), and simmer, uncovered, until just tender, 5 to 10 minutes. Swirl in the vinegar, if using. Season well with salt and pepper.

Meanwhile, heat the remaining 5 tablespoons of olive oil in a small skillet over medium heat until it shimmers. Add the linguiça and cook until crispy, 3 to 5 minutes. Transfer to paper towels. Let the linguiça oil cool a bit. (vegan - skip this step)

To serve, ladle the soup into warm bowls, crown each with 3 slices of linguiça, and drizzle some of the flavored oil from the skillet over the top. (vegan - skip this step)

 

(Ref. "Green Soup (Caldo Verde)" recipe, The New Portuguese Table.)