Caldo Verde is a Portuguese potato and
kale soup topped with thinly sliced Portuguese chouriço.
Not exact matches
Ingredients for
soup: Turkey broth and meat from above / 2 or 3 carrots, chopped / 1 large onion, chopped / 2 medium potatoes, cubed / 1 bunch of
kale, ribs removed / 2 T Olive oil / Salt & pepper to taste / Grated cheese for
top (optional).
The
kale will sit right on
top of the
soup, if you put a lid on the pan the
kale on
top will steam.
Made the
soup as written, then just braised some
kale with tumeric, garlic powder, cinnamon and a touch of cider vinegar to
top it with.
And the
kale and aubergine
topping is so unique and I can tell is perfect for the
soup.
We had this colorful
soup tonight and I
topped it with sautéed delicata squash &
kale because I forgot to pick up the aubergine!
Top fall comfort food is tomato lentil
soup with either turnips or potatoes and
kale in it, not complete without some sourdough toast for dipping.
Kale is incredibly beneficial to your health, and I've selected a mix of stir - fries, salads, grain bowls, and
soups to keep your
kale levels
topped up!
Moroccan Spiced Carrot
Soup: A creamy, warming
soup filled with spices and
topped with crunchy
kale crisps and pops of pomegranate.
Prepare the
toppings (Julienne 1 carrot and courgette, thinly slice your 5 radishes wafer thin and finally finely chop the green of the spring onions, wash
kale), before making the
soup and noodles.
I served this
soup with a simple
kale salad, and the croutons made a nice
topping to that as well.
Pour the
soup into a bowl and serve it with a drizzle of olive oil and a few of your
kale chips on
top.
Finish a
soup with a heavy handful of hearty greens such as chard,
kale, watercress, or radish
tops for a warm and filling nutritious winter meal.
I like to do it per portion by placing the
kale in the bowl and pouring the
soup on
top.
Caldo Verde is a traditional Portuguese
soup recipe made with potatoes and
kale with a little chouriço on
top.
Here are a few of our favorite
soup +
topping combinations from earlier blog posts: Sweet potato and red lentil
soup with aubergine and
kale topping, Carrot and tomato
soup with corn ceviche
topping, Spinach and
kale soup with tahini dressed chickpea
topping.