Dinner Tonight: Caldo Verde

Gluten Free
Dairy Free
Health score
57%
Dinner Tonight: Caldo Verde
45 min.
6
149kcal

Suggestions


Welcome to a delightful culinary journey with Caldo Verde, a traditional Portuguese soup that warms the heart and soul. This vibrant dish is not only a feast for the senses but also a healthy option, boasting a health score of 57 and being both gluten-free and dairy-free. Perfect for a cozy dinner tonight, Caldo Verde is a wonderful way to enjoy a medley of fresh vegetables and the rich flavor of chorizo sausage.

In just 45 minutes, you can create a comforting bowl of this delicious soup that serves six, making it ideal for family gatherings or intimate dinners with friends. With only 149 calories per serving, it’s a guilt-free indulgence that doesn’t compromise on taste. The combination of tender cabbage, hearty potatoes, and aromatic garlic creates a symphony of flavors that will leave your taste buds dancing.

Whether you’re looking for a starter, a snack, or a light meal, Caldo Verde fits the bill perfectly. The vibrant green color of the cabbage and the rich, smoky notes from the chorizo make this dish as visually appealing as it is satisfying. So, gather your ingredients, roll up your sleeves, and let’s dive into the world of Caldo Verde—where every spoonful is a warm embrace!

Ingredients

  • pound cabbage green cored sliced very thinly
  •  carrots peeled chopped
  • stick celery chopped
  • pieces chorizo sausage cut dried thick
  • cloves garlic peeled finely chopped
  • tablespoon olive oil plus more for drizzling
  •  onion peeled chopped
  • large potatoes peeled cut into cubes
  • servings salt and pepper freshly ground

Equipment

  • bowl
  • sauce pan
  • ladle
  • pot
  • blender

Directions

  1. In a large pot or saucepan, heat the olive oil over medium heat.
  2. Add the onion, carrot, and celery, along with a pinch of salt. Cover and cook, stirring occasionally, until the vegetables are soft.
  3. Add the potatoes along with 5 cups of water. Bring to a boil, then simmer until the potatoes are tender.
  4. Transfer the soup to blender to puree, or use a stick blender or a food mill.
  5. Add the cabbage to the soup and simmer until tender. Taste for seasoning.
  6. Ladle into bowls, top with sliced chorizo and a drizzle of olive oil, and serve.

Nutrition Facts

Calories149kcal
Protein10.05%
Fat15.38%
Carbs74.57%

Properties

Glycemic Index
43.93
Glycemic Load
17.65
Inflammation Score
-9
Nutrition Score
15.043912846109%

Flavonoids

Apigenin
0.25mg
Luteolin
0.16mg
Isorhamnetin
0.92mg
Kaempferol
1.28mg
Myricetin
0.03mg
Quercetin
4.86mg

Nutrients percent of daily need

Calories:149.24kcal
7.46%
Fat:2.67g
4.1%
Saturated Fat:0.45g
2.8%
Carbohydrates:29.09g
9.7%
Net Carbohydrates:23.77g
8.64%
Sugar:4.74g
5.26%
Cholesterol:0.47mg
0.16%
Sodium:228.08mg
9.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.92g
7.84%
Vitamin C:54.5mg
66.06%
Vitamin K:64.58µg
61.51%
Vitamin A:1808.74IU
36.17%
Vitamin B6:0.51mg
25.5%
Fiber:5.32g
21.28%
Potassium:727.05mg
20.77%
Manganese:0.37mg
18.57%
Folate:60.03µg
15.01%
Vitamin B1:0.16mg
10.87%
Magnesium:41.4mg
10.35%
Phosphorus:101.77mg
10.18%
Copper:0.16mg
8.22%
Vitamin B3:1.62mg
8.11%
Iron:1.44mg
7.98%
Vitamin B5:0.6mg
5.97%
Calcium:57.33mg
5.73%
Vitamin B2:0.09mg
5.02%
Zinc:0.57mg
3.79%
Vitamin E:0.55mg
3.68%
Selenium:0.87µg
1.24%