Caldo Verde
This next dish is inspired by The Golden Arches (cough cough McDonalds) in Portugal. They were serving up Caldo Verde, a traditional soup from the region. With limited options in the airport I looked into it...it appeared to be vegan, but I could not confirm the ingredients (it's easy to find allergen/nutrition lists for US locations, but that does not seem to be the case abroad). I have been craving caldo verde since that day...
So naturally I challenged myself to recreate this soup in my own kitchen. The broth is thick from the potatoes which makes this soup really hearty, and it has kale! Really, it's not just a healthification or veganization...the original recipe has kale! The soup traditionally is green (thus the verde bit), but the vegan chorizo colored the broth. It looks more like rojo but it sure tastes delicious!
Caldo Verde
2 potatoes (peeled, cut into cubes)
1 onion (diced)
4 cloves garlic (minced)
1 bunch purple kale (stem removed, roughly chopped)
1/2 package soyrizo (I used TJ's brand)
1-2 Tbsp EVOO
32 oz. vegetable broth
salt, to taste
1/2 tsp white pepper
dash black pepper
dash red chili flakes
1. In a large saucepot bring salted water to boil. Add potatoes, onion and garlic and boil under very tender. Drain, but reserve 1-2 cups of the starchy water.
2. Add everything back to pot, water included. Add vegetable broth, EVOO, white pepper, black pepper, and chili flakes.
3. At this point, the saucepot should be cool because you added room temperature broth; using an immersion blender carefully blend until smooth. Add more water/broth until you reach your desired consistency (should be thicker than a normal soup/stew, but still drip off your spoon). Turn on heat and put it on a low simmer.
4. Stir in kale and cook for 10 minutes.
5. Stir in soyrizo and cook for another 10-15 minutes.
6. Taste and season with salt and additional pepper if desired.
So naturally I challenged myself to recreate this soup in my own kitchen. The broth is thick from the potatoes which makes this soup really hearty, and it has kale! Really, it's not just a healthification or veganization...the original recipe has kale! The soup traditionally is green (thus the verde bit), but the vegan chorizo colored the broth. It looks more like rojo but it sure tastes delicious!
Caldo Verde
2 potatoes (peeled, cut into cubes)
1 onion (diced)
4 cloves garlic (minced)
1 bunch purple kale (stem removed, roughly chopped)
1/2 package soyrizo (I used TJ's brand)
1-2 Tbsp EVOO
32 oz. vegetable broth
salt, to taste
1/2 tsp white pepper
dash black pepper
dash red chili flakes
1. In a large saucepot bring salted water to boil. Add potatoes, onion and garlic and boil under very tender. Drain, but reserve 1-2 cups of the starchy water.
2. Add everything back to pot, water included. Add vegetable broth, EVOO, white pepper, black pepper, and chili flakes.
3. At this point, the saucepot should be cool because you added room temperature broth; using an immersion blender carefully blend until smooth. Add more water/broth until you reach your desired consistency (should be thicker than a normal soup/stew, but still drip off your spoon). Turn on heat and put it on a low simmer.
4. Stir in kale and cook for 10 minutes.
5. Stir in soyrizo and cook for another 10-15 minutes.
6. Taste and season with salt and additional pepper if desired.
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