Best 5 Keto Caldo Verde With Chorizo Recipes

Craving a hearty and flavorful dish without compromising your keto diet? Look no further than "keto caldo verde with chorizo." This traditional Portuguese soup, with its creamy, broth-based texture, is reimagined with a keto-friendly twist. Bursting with savory flavors, "keto caldo verde with chorizo" promises a delightful culinary experience. Its combination of chorizo, kale, and low-carb vegetables makes it a satisfying meal that fits perfectly into a ketogenic lifestyle.

Here are our top 5 tried and tested recipes!

KETO CALDO VERDE WITH CHORIZO

Keto Caldo Verde with Chorizo image

A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.

Provided by kitchgirl

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

olive oil cooking spray (such as PAM®)
¼ pound chorizo sausage, chopped
8 cups homemade chicken stock
6 medium turnips, peeled and chopped
1 white onion, chopped
3 cloves garlic, chopped
¼ teaspoon red pepper flakes
5 bay leaves
salt and ground black pepper to taste
2 pounds kale, thick stems removed, leaves finely chopped

Steps:

Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.4 g, Cholesterol 17.6 mg, Fat 9.3 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 1320.8 mg, Sugar 5.4 g

KETO CALDO VERDE WITH CHORIZO

Keto Caldo Verde with Chorizo image

A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.

Provided by kitchgirl

Categories Vegetable Soup

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

olive oil cooking spray (such as PAM®)
¼ pound chorizo sausage, chopped
8 cups homemade chicken stock
6 medium turnips, peeled and chopped
1 white onion, chopped
3 cloves garlic, chopped
¼ teaspoon red pepper flakes
5 bay leaves
salt and ground black pepper to taste
2 pounds kale, thick stems removed, leaves finely chopped

Steps:

Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.4 g, Cholesterol 17.6 mg, Fat 9.3 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 1320.8 mg, Sugar 5.4 g

KETO CALDO VERDE WITH CHORIZO

Keto Caldo Verde with Chorizo image

A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.

Provided by kitchgirl

Categories Vegetable Soup

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

olive oil cooking spray (such as PAM®)
¼ pound chorizo sausage, chopped
8 cups homemade chicken stock
6 medium turnips, peeled and chopped
1 white onion, chopped
3 cloves garlic, chopped
¼ teaspoon red pepper flakes
5 bay leaves
salt and ground black pepper to taste
2 pounds kale, thick stems removed, leaves finely chopped

Steps:

Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.4 g, Cholesterol 17.6 mg, Fat 9.3 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 1320.8 mg, Sugar 5.4 g

KETO CALDO VERDE WITH CHORIZO

Keto Caldo Verde with Chorizo image

A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.

Provided by kitchgirl

Categories Vegetable Soup

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

olive oil cooking spray (such as PAM®)
¼ pound chorizo sausage, chopped
8 cups homemade chicken stock
6 medium turnips, peeled and chopped
1 white onion, chopped
3 cloves garlic, chopped
¼ teaspoon red pepper flakes
5 bay leaves
salt and ground black pepper to taste
2 pounds kale, thick stems removed, leaves finely chopped

Steps:

Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.4 g, Cholesterol 17.6 mg, Fat 9.3 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 1320.8 mg, Sugar 5.4 g

KETO CALDO VERDE WITH CHORIZO

Keto Caldo Verde with Chorizo image

A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.

Provided by kitchgirl

Categories Vegetable Soup

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

olive oil cooking spray (such as PAM®)
¼ pound chorizo sausage, chopped
8 cups homemade chicken stock
6 medium turnips, peeled and chopped
1 white onion, chopped
3 cloves garlic, chopped
¼ teaspoon red pepper flakes
5 bay leaves
salt and ground black pepper to taste
2 pounds kale, thick stems removed, leaves finely chopped

Steps:

Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.4 g, Cholesterol 17.6 mg, Fat 9.3 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 1320.8 mg, Sugar 5.4 g

A keto-friendly version of the traditional Portuguese soup, Caldo Verde, featuring a chorizo twist.

Tips:

To save time, use pre-cooked chorizo. Just be sure to remove the casing before adding it to the soup.
If you don't have any curly kale, you can use regular kale instead. Just be sure to chop it finely.
Serve the soup with a dollop of Greek yogurt or sour cream for an extra creamy flavor.
To make the soup even more flavorful, add a pinch of red pepper flakes or a drizzle of hot sauce.

Conclusion:

This keto caldo verde with chorizo is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up any leftover chorizo you may have. So next time you're looking for a hearty and flavorful soup, give this recipe a try.