Vegan Portuguese Caldo Verde 🇵🇹 Easy Collard Soup

kale

🥗Healthier: collard greens

💰Cheaper: cabbage

Cabbage is often more affordable and still provides a similar texture.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: nooch substitute

Ground flaxseed can add a nutty flavor and is often cheaper.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Using water with seasonings can reduce costs while still adding flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Warm half a tablespoon of olive oil in a large pot over medium heat.

Add 85 grams of dry packed sun-dried tomatoes to the pot and splash in half a teaspoon of tamari or soy sauce and 1 teaspoon of liquid smoke and 1 teaspoon of smoked paprika; cook for 2 minutes then remove and set aside.

Add a splash more oil or broth to the pot and sauté 1 medium white onion and 2 cloves of minced garlic; season with half a teaspoon of salt and an eighth teaspoon of black pepper.

Add 600 grams of peeled and diced yellow potatoes and cover with 8 cups of vegetable broth; bring to a boil then reduce to a simmer and cook with a lid on for 6 to 10 minutes until the potatoes break apart with a fork.

While the potatoes are cooking, wash and cut 1 bunch of collard greens, removing the stems.

After about 10 minutes, puree the soup with an immersion blender or a stand-up blender.

Add the thinly sliced collard greens and cook for 5 to 10 minutes until the collards have softened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary