Caldo Verde

Gluten Free
Dairy Free
Health score
45%
Caldo Verde
45 min.
8
289kcal

Suggestions


Warm your soul with a hearty bowl of Caldo Verde, a traditional Portuguese soup renowned for its vibrant flavors and comforting textures. This delightful dish brings together the richness of chorizo and the freshness of leafy greens, making it a perfect addition to your dining table, whether as a side or a standalone meal.

What sets Caldo Verde apart is its delightful combination of ingredients that not only cater to diverse dietary needs but also tantalize the taste buds. With a gluten-free and dairy-free profile, this soup can be enjoyed by almost everyone, ensuring that no one misses out on the savory goodness. The kale and cabbage contribute a wholesome crunch, while the potatoes create a satisfying creaminess without any dairy.

In just 45 minutes, you can create a dish that serves eight, making it ideal for family dinners or gatherings with friends. The warming spices and hearty components come together in a symphony of flavors that evoke the warmth of a cozy kitchen and the essence of homemade comfort food. Whether you’re familiar with Portuguese cuisine or looking to explore something new, Caldo Verde promises to be a crowd-pleaser, offering a taste of tradition that resonates with every spoonful. Dive into this delicious journey and discover how simple ingredients can yield such richness and depth!

Ingredients

  • cups cabbage shredded ( half of a 1-lb. head)
  • oz carrots diced peeled ()
  • pound chorizo sausage cut firm
  • cups fat-skimmed beef broth 
  • 10 cup fat-skimmed beef broth 
  • clove garlic minced peeled
  • 0.8 pound kale 
  • oz onion peeled chopped
  • 0.3 teaspoon pepper 
  • 3.5 pounds potatoes - remove skin diced peeled ()
  • 0.3 teaspoon salt 

Equipment

  • frying pan
  • slotted spoon

Directions

  1. Cut chorizo into 1/4-inch-thick slices. In a 6- to 8-quart pan over medium-high heat, stir chorizo often until lightly browned, about 10 minutes. With a slotted spoon, transfer to towels to drain. Spoon out and discard all but 1 tablespoon fat in pan.
  2. Add onion and garlic to pan and stir often until limp, about 5 minutes. Return chorizo to pan and add chicken and beef broth, potatoes, carrot, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and bring to a boil over high heat; reduce heat and simmer, uncovered, until potatoes and carrot are tender when pierced, about 15 minutes.
  3. Meanwhile, rinse and drain kale.
  4. Cut out and discard tough center ribs; chop leaves crosswise into 1/4-inch-wide slices.
  5. Add kale and cabbage to soup and stir occasionally until tender to bite, 8 to 10 minutes.
  6. Add salt and pepper to taste.

Nutrition Facts

Calories289kcal
Protein17.54%
Fat27.35%
Carbs55.11%

Properties

Glycemic Index
26.48
Glycemic Load
1.87
Inflammation Score
-10
Nutrition Score
28.726956357127%

Flavonoids

Apigenin
0.04mg
Luteolin
0.07mg
Isorhamnetin
11.46mg
Kaempferol
20.21mg
Myricetin
0.02mg
Quercetin
16.81mg

Nutrients percent of daily need

Calories:289.1kcal
14.46%
Fat:9.04g
13.9%
Saturated Fat:4.75g
29.68%
Carbohydrates:40.96g
13.65%
Net Carbohydrates:33.74g
12.27%
Sugar:6.86g
7.62%
Cholesterol:40mg
13.33%
Sodium:1545.45mg
67.19%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.04g
26.08%
Vitamin K:207.41µg
197.53%
Vitamin A:7551.64IU
151.03%
Vitamin C:86.34mg
104.66%
Potassium:1327.88mg
37.94%
Manganese:0.74mg
37.19%
Fiber:7.21g
28.85%
Vitamin B6:0.57mg
28.25%
Vitamin B3:4.99mg
24.97%
Folate:93.08µg
23.27%
Phosphorus:208.37mg
20.84%
Iron:3.56mg
19.75%
Copper:0.38mg
19.13%
Vitamin B1:0.28mg
18.99%
Vitamin B2:0.32mg
18.62%
Calcium:183.77mg
18.38%
Magnesium:71.51mg
17.88%
Selenium:9.21µg
13.16%
Vitamin B5:1.18mg
11.8%
Vitamin B12:0.68µg
11.35%
Zinc:1.06mg
7.09%
Vitamin E:0.49mg
3.26%
Source:My Recipes