Skinny Portuguese Kale and Potato Soup (Caldo Verde)

The first time I tasted Caldo Verde, I was wandering through the Alfama district of Lisbon, the haunting sounds of Fado music drifting from a nearby tavern. The rich, earthy aroma of the soup, spiked with smoky chouriço, lured me in. I sat at a small table, the checkered tablecloth worn with age, and savored each spoonful. The slightly bitter kale, the creamy potatoes, the kick of pepper – it was Portugal in a bowl. Now, years later, I’ve created a lighter version that captures the essence of that magical night, allowing me to indulge in the flavors of Portugal without the guilt.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8
• Yields: 8 (1 cup) servings
• Dietary Type: Gluten-Free (check sausage ingredients), Dairy-Free

Ingredients

• 1 lb Portuguese chouriço (can use turkey chouriço) or 1 lb turkey sausage (I like to use chouriço dogs)
• 1 lb kale, stems removed, leaves shredded
• 1 teaspoon olive oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 6 cups fat free chicken broth
• 4 small boiling potatoes, peeled diced into 1/4 inch pieces
• 1 pinch dried red pepper flakes
• Salt, if needed
• ¼ teaspoon fresh ground pepper

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Knife
• Potato masher or immersion blender (optional)

Instructions

1. In a large pot or Dutch oven, begin by cooking the chouriço or turkey sausage over low heat. Turn the sausage occasionally to ensure even browning. Cook until the sausage is browned on all sides, about 10 minutes.
2. Remove the cooked sausage from the pot and set aside to cool slightly. Once cool enough to handle, slice the sausage into rounds.
3. Carefully remove any excess fat from the pot, being sure to leave the flavorful cooked-on bits, also known as fond, which will add depth to the soup.
4. Add the olive oil to the pot. Add the chopped onion and cook over medium heat until it becomes translucent, about 5 minutes. Stir frequently to prevent burning.
5. Add the chopped garlic to the pot and cook for 1 minute more, stirring constantly. As you stir, be sure to scrape up any of the flavorful bits from the bottom of the pan, incorporating them into the onion and garlic mixture.
6. Pour in the fat-free chicken broth. Add the diced potatoes and the fresh ground pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 20 minutes, or until the potatoes are tender and easily pierced with a fork.
7. Remove the pot from the heat. At this point, you have a few options for achieving the desired texture. You can lightly mash the potatoes with a potato masher, which will create a slightly chunky soup. Alternatively, you can use a food processor or an immersion blender to puree the entire mixture for a smoother consistency. I personally prefer using an immersion blender for a creamy yet slightly textured soup.
8. Add the sliced chouriço or turkey sausage back to the pot. Sprinkle in the red pepper flakes for a touch of heat.
9. Return the pot to the stove and bring the soup back to a simmer. Cook covered for about 4 minutes, allowing the flavors to meld together.
10. Add the shredded kale to the pot and bring the soup back to a simmer. Cook partially covered until the kale is tender and wilted, usually about 5-7 minutes.
11. Taste the soup and adjust the seasoning as needed. Add salt if necessary, keeping in mind that the sausage and broth may already contain a significant amount of salt.

Expert Tips & Tricks

• Sausage Selection: Using good quality Portuguese chouriço will give you the most authentic flavor, but leaner turkey chouriço or smoked turkey sausage works well for a healthier option. Ensure the sausage is gluten-free if needed.
• Kale Preparation: Massaging the shredded kale with a tiny bit of olive oil before adding it to the soup can help tenderize it and make it more palatable.
• Potato Perfection: Using Yukon Gold potatoes will give you a creamier soup, but any boiling potato will work.
• Spice Level: Adjust the amount of red pepper flakes to your preferred level of spiciness. You can also add a dash of hot sauce for an extra kick.
• Flavor Boost: Add a bay leaf to the soup while it simmers for added depth of flavor. Remember to remove it before serving.
• Make-Ahead Tip: The soup can be made a day ahead of time. The flavors will meld even more overnight. Add the kale just before serving to prevent it from becoming too mushy.

Serving & Storage Suggestions

Serve the Skinny Portuguese Kale and Potato Soup hot, garnished with a drizzle of olive oil and a sprinkle of fresh parsley or cilantro, if desired. Crusty bread, like Portuguese bread or a hearty sourdough, is a perfect accompaniment for dipping and soaking up the flavorful broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, the soup can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

To reheat, simply warm the soup in a saucepan over medium heat until heated through. You may need to add a splash of water or broth if the soup has thickened during storage. Alternatively, you can reheat the soup in the microwave in a microwave-safe bowl.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	359.6 kcal	N/A
Calories from Fat	207 g	58%
Total Fat	23.1 g	35%
Saturated Fat	8.3 g	41%
Cholesterol	49.9 mg	16%
Sodium	1424.9 mg	59%
Total Carbohydrate	21.1 g	7%
Dietary Fiber	2.5 g	10%
Sugars	1.4 g	5%
Protein	17.9 g	35%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian/Vegan Caldo Verde: Omit the chouriço or turkey sausage. Add a can of drained and rinsed cannellini beans or other white beans for added protein and texture. Use vegetable broth instead of chicken broth. Consider adding a smoked paprika for a touch of smokiness.
• Spicy Caldo Verde: Increase the amount of red pepper flakes or add a chopped chili pepper to the soup while it simmers.
• Creamy Caldo Verde: For a richer, creamier soup, stir in a dollop of plain Greek yogurt or a tablespoon of cream cheese (or vegan cream cheese) at the end of cooking.
• Different Greens: While kale is the traditional green, you can substitute with collard greens, spinach, or even Swiss chard. Be sure to adjust the cooking time accordingly, as some greens may cook faster than kale.
• Root Vegetable Twist: Add other root vegetables like turnips or parsnips along with the potatoes for added flavor and nutrition.

FAQs (Frequently Asked Questions)

Q: Can I make this soup in a slow cooker?
A: Yes, you can! Brown the sausage and sauté the onions and garlic as directed in the recipe, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the kale during the last 30 minutes of cooking.

Q: Is this soup spicy?
A: The soup has a mild kick from the red pepper flakes, but you can easily adjust the amount to your preference. If you prefer a spicier soup, add more red pepper flakes or a chopped chili pepper.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow the soup to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q: What is chouriço?
A: Chouriço is a Portuguese smoked sausage that is typically seasoned with paprika, garlic, and wine. It adds a distinctive smoky and savory flavor to the soup. Turkey chouriço is a leaner alternative.

Q: I don’t have fat-free chicken broth. Can I use regular chicken broth?
A: Yes, you can use regular chicken broth. The soup will be slightly higher in fat, but it will still be delicious. You can also use vegetable broth for a vegetarian/vegan option.

Final Thoughts

This Skinny Portuguese Kale and Potato Soup is a flavorful and comforting dish that is perfect for a chilly evening. It’s packed with nutrients, relatively low in calories, and incredibly satisfying. Don’t be afraid to experiment with different variations and substitutions to create your own unique version. I encourage you to try this recipe and experience the taste of Portugal in your own kitchen. I’m sure you’ll love it! Let me know what you think and how you made it your own! Perhaps pair it with a crisp vinho verde to transport yourself to the sunny shores of Portugal. Bom apetite!