Can I use a different potato in this soup?

I have recommended Yukon Golds because they are similar to the yellow potatoes you find here in Portugal. Russet potatoes are starchier, but would work in this recipe. Red potatoes are on the other end of the spectrum in the waxy category. If you're looking for a different starch altogether, a jar of white beans would be a delicious substitute for the potatoes.

Observations, serving suggestions and variations:

I have learned that Portuguese caldo verde is the national dish of this great country. Caldo verde is literally translated as "green broth" and when you visit Portugal (and I know you will), every restaurateur you meet will tell you that their green soup recipe is the best. This caldo verde recipe calls for thin slices of kale or collard greens. Here in Portugal, every grocery store in Lisbon sells bags of couve galega - a local green already washed and sliced into thin strips and ready to add to that large Dutch oven of hearty soup. But feel free to use whatever batch of leafy greens you have at hand. Turnip greens, Swiss chard and even spinach would be delicious here. Spinach will take just 60-90 seconds to wilt (not 8 minutes), so adjust the cooking time.

What should I serve with this vegetarian potato kale soup recipe?

Crusty bread works beautifully here. The Portuguese often serve their traditional cornbread (broa) with this comforting soup, and it would be ideal. Add a fresh cucumber gazpacho salad on the side for a light lunch or dinner. If you're hosting a dinner party and want to serve the soup as a starter, stuffed flounder florentine and Mediterranean lemon dill rice would complete a lovely menu.

When was Caldo Verde invented?

The origins of Caldo Verde can be traced back to mid-15th century. It was first created in the Minho region in northern Portugal (Braga is in Minho, if you're familiar with that region).

How to store leftover caldo verde soup?

To store, wrap tightly in plastic wrap or transfer to an airtight container in the refrigerator for up to 4 days (this delicious soup gets even better the next day). To reheat, warm in a small saucepan over medium heat until warm.

Caldo Verde Recipe - Portuguese Kale Potato Soup

Name: Vegetarian Caldo Verde (Portuguese Kale and Potato Soup)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Portuguese
Ingredients: 3 tablespoons extra virgin olive oil, plus more for serving; 1 large onion, diced; 6 cloves garlic, minced; 6 medium Yukon gold potatoes, diced; 6 cups vegetable stock; 2 bay leaves; 12 ounces kale leaves or collard greens, cut into thin strands; 1 teaspoon coarse sea salt, plus more to taste; ½ teaspoon ground black pepper, plus more to taste; ½ teaspoon smoked paprika; Ground peri peri (or red pepper flakes), to taste; 2-3 Yukon gold potatoes, baked; 2 tablespoons extra virgin olive oil; 1 teaspoon coarse sea salt; 1 teaspoon smoked paprika; ½ teaspoon ground black pepper

Description

It's the year-round soup of Portugal. Super flavorful, nutritious and easy. Perfect for meal prep weekends.

Ingredients

Scale

3 tablespoons extra virgin olive oil, plus more for serving

1 large onion, diced

6 cloves garlic, minced

6 medium Yukon gold potatoes, diced

6 cups vegetable stock

2 bay leaves

12 ounces kale leaves or collard greens, cut into thin strands

1 teaspoon coarse sea salt, plus more to taste

1/2 teaspoon ground black pepper, plus more to taste

1/2 teaspoon smoked paprika

Ground peri peri (or red pepper flakes), to taste

For crispy potato topping:

2-3 Yukon gold potatoes, baked

2 tablespoons extra virgin olive oil

1 teaspoon coarse sea salt

1 teaspoon smoked paprika

1/2 teaspoon ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Position a Dutch oven over medium heat. Add 3 tablespoons of olive oil. Sauté the diced yellow onion and 6 cloves of minced garlic for about 5 minutes until tender and fragrant. Add 1 teaspoon of coarse sea salt, ½ teaspoon of ground black pepper and ½ teaspoon of smoked paprika, along with the peri peri or red pepper flakes (if using). Cook for about a minute to allow the spices to toast. To the Dutch oven, add 6 cups of good vegetable broth, diced Yukon gold potatoes and two bay leaves. Bring to a boil, reduce to a simmer and cook for 12-15 minutes, until the potatoes are fully cooked and tender when pierced with a fork.
Remove the pot from the burner and use an immersion blender to liquefy about half the bulk of the soup. I like to leave plenty of good-sized pieces of potato and onion in the soup. Return the soup to the heat and add 12 ounces of shredded kale. Cook for an additional 6-8 minutes, or until kale has cooked through. Taste and adjust seasoning.
Slice the baked and cooled potatoes into thin (1/4 inch) rounds. Season liberally with salt, pepper and smoked paprika. Heat olive oil in a nonstick skillet or cast iron pan over medium heat. Fry potatoes about 3-4 minutes on each side until golden brown and very crisp.
Ladle soup into bowls and garnish with crispy potato rounds and a drizzle of olive oil.

Notes

Shredded curly kale or tuscan kale work well in this recipe. Substitute Swiss chard or collard greens, if needed.

If preparing for non-vegetarians, feel free to use sliced Portuguese smoked and cured sausage as your topping!

Prep Time: 10
Cook Time: 25
Category: Soup
Method: Stove Top
Cuisine: Portuguese