Caldo Verde – Paleo, Whole30 (Edit recipe)

Caldo Verde (tr. “Green Broth”) is a classic Portuguese soup made from potatoes, chouriço sausage and finely shredded leafy greens, usually collards. It’s hearty, comforting and incredibly easy to make with very few ingredients.

15 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	259
Fat:	19 g
Carbohydrates:	4 g
Protein:	16 g
Cholesterol:	0 g
Sodium:	188 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 6

Ingredients

2 Tbsp Extra Virgin Olive Oil
1 White Onion, sliced
Kosher Salt, to taste
2 cloves Garlic, roughly chopped
1 Tbsp Smoked Paprika, (optional)
1 quart free range, organic Chicken Stock
3 Japanese White Sweet Potato, or Japanese yams (substitute yellow potatoes or any kind of white fleshed sweet potato)
1.5 quart Water
1 lb Collard Greens, stems removed and leaves very thinly sliced
8 oz Chorizo, casing removed and very thinly sliced (substitute chouriço or linguiça)
Ground Fresh Black Peppercorns, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat a large stockpot over medium heat. Add the olive oil and heat until shimmering. Add the onions and season with a pinch of salt. Cook, stirring occasionally, until the onions are soft and translucent, around 10 minutes. Add the garlic and cook, stirring, for 60 seconds. Add the smoked paprika, if using, and cook, stirring, 60 seconds.
Add the chicken stock, yams and enough water to cover. Raise the heat to high, bring the soup to a steady simmer, cover with a lid and cook until the yams are completely fork-tender, around 10 minutes.
Remove the pot from the heat and, using an immersion blender or regular blender, blend the soup until it’s completely smooth. If the soup is too thick, add more water or chicken stock to achieve a velvety consistency. Reduce the heat to a steady simmer, add the collard greens and chorizo and cook, stirring occasionally, until the collards are slightly soft, around 8 minutes. Taste for seasoning and adjust with salt and pepper as desired. Serve immediately.