How to make Portuguese Soup | Caldo Verde on Steroids | Hearty soup recipe

Chop the kale and cabbage into bite-sized pieces.

Peel and dice the potatoes into small cubes.

Chop the onion and mince the garlic.

Heat olive oil in a large pot over medium heat until shimmering.

Add the chopped onion and minced garlic; sauté until translucent, about 5 minutes.

Add the diced potatoes; stir to combine.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

Remove from heat and use an immersion blender to puree the soup until smooth.

Return the pot to low heat; add chopped kale and cabbage; cook until wilted, about 5 minutes.

Slice the Portuguese sausage and Spanish-style chorizo; add to the pot; heat through for another 5 minutes.

Add the cannellini beans and stir to combine.

Season with salt and black pepper to taste.

Serve hot, drizzling with a little extra olive oil if desired.

Equipment Needed

Dietary

Allergens