CALDO VERDE | PORTUGUESE GREEN SOUP

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika

Turkey sausage reduces fat while maintaining flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and more flavorful.

Slice the chorizo into half-inch thick pieces after peeling the skin off.

Cook the chorizo in a pot without added fat until lightly tanned, then reserve the fat.

Chop the onion and dice the potatoes into smaller pieces for faster cooking.

Prepare the cabbage by removing the core and slicing the leaves thinly.

Heat olive oil in the pot, add the chopped onion and sauté for a few minutes.

Add the diced potatoes and chorizo to the pot, allowing them to absorb the onion flavor.

Pour in 1 liter of water and season with salt, cooking for about 15 minutes on medium heat.

After 10 minutes, add the cabbage to the pot and adjust the water as needed, cooking for another 10-15 minutes.

Blend the soup to desired consistency and serve with slices of chorizo on top and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level: