Caldo Verde (Portuguese Green Soup) | Ep 1319

Heat olive oil in a pot.

Add kielbasa to the pot and sear on both sides, then remove to a bowl.

Reduce heat and sauté onions and garlic until translucent, adding a pinch of salt.

Add diced potatoes to the pot.

Pour in water mixed with bouillon powder and stir.

Bring to a boil, cover, and reduce heat to low to simmer until potatoes are tender (about 45 minutes).

Mash some of the potatoes against the pot to slightly thicken the broth.

Cut Tuscan kale into thin strips and add to the soup.

Return the kielbasa to the pot and let simmer for about 10 minutes.

Season with freshly cracked black pepper before serving.

Equipment Needed

Dietary

Allergens