Best 10 Portuguese Kale Soup With Veggie Version Recipes

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Portuguese kale soup, also known as Caldo Verde, is a traditional Portuguese soup that is not only delicious but also a symbol of the country's rich culinary heritage. This hearty and comforting soup is typically made with a variety of vegetables, including kale, potatoes, carrots, onions, and garlic, simmered in a flavorful broth. Often enriched with slices of Portuguese sausage, this soup is an excellent source of vitamins, minerals, and antioxidants. While the traditional recipe includes meat, this article will focus on providing vegetarian alternatives to this classic dish, allowing individuals with dietary restrictions or personal preferences to enjoy the goodness of Portuguese kale soup without compromising on taste or authenticity.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN PORTUGUESE KALE SOUP



Vegan Portuguese Kale Soup image

A hearty and yummy vegan soup that's a twist on an old favorite. Serve with homemade crusty garlic bread and you have yourself a delicious main dish.

Provided by Alicia

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

Time 50m

Yield 4

Number Of Ingredients 14

2 teaspoons vegetable oil, or as needed
4 vegan burger patties
1 tablespoon vegetable oil, or as needed
1 small onion, diced, or more to taste
3 cloves garlic, minced
½ teaspoon ground chipotle pepper, or to taste
salt and ground black pepper to taste
10 cups vegetable stock, divided
1 (6 ounce) can tomato paste
1 (26 ounce) can whole plum tomatoes with juice, or to taste
½ teaspoon adobo seasoning
½ teaspoon sazon seasoning
2 pounds potatoes, cut into bite-sized cubes
2 cups chopped kale, or to taste

Steps:

  • Heat 2 teaspoons oil in a skillet over medium heat. Add vegan burger patties; cook, flipping halfway, until browned, about 6 minutes. Transfer to a plate and cut into bite-sized cubes.
  • Heat remaining oil in a pot over medium-high heat. Add onion, garlic, chipotle pepper, salt, and pepper. Saute until onion is translucent, about 5 minutes. Add 1 cup vegetable stock and tomato paste; bring to a simmer. Add the browned vegan patties and plum tomatoes with juice.
  • Pour remaining vegetable stock into the tomato mixture. Sprinkle in adobo seasoning and sazon. Bring to a boil. Add potatoes and kale; cook until potatoes are tender, 10 to 15 minutes.

Nutrition Facts : Calories 471.1 calories, Carbohydrate 74.5 g, Cholesterol 1.3 mg, Fat 12.4 g, Fiber 11.8 g, Protein 20.9 g, SaturatedFat 1.7 g, Sodium 1627.7 mg, Sugar 13.5 g

PORTUGUESE KALE SOUP



Portuguese Kale Soup image

The best Portuguese soup made by my mother, Christina L. Pacheco

Provided by John J. Pacheco

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

Time 8h

Yield 10

Number Of Ingredients 9

½ pound dried white pea beans
½ pound chorizo sausage, thinly sliced
1 pound beef soup bones
1 quart water
1 medium head cabbage, chopped
2 bunches kale - rinsed, dried and chopped
5 potatoes, peeled and cubed
1 quart hot water or as needed
salt and pepper to taste

Steps:

  • Soak beans in twice their volume of water 8 hours or overnight.
  • In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
  • Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 42.2 g, Cholesterol 20 mg, Fat 9.4 g, Fiber 8.4 g, Protein 14.9 g, SaturatedFat 3.4 g, Sodium 321.1 mg, Sugar 4.4 g

VEGETARIAN PORTUGUESE KALE SOUP



Vegetarian Portuguese Kale Soup image

Recipe courtesy Gertrude's Gallery in Newport, RI via $40 a Day with Rachael Ray. Here is a vegetarian version of this delicious soup.

Provided by Sharon123

Categories     Greens

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon finely chopped garlic
1/2 cup diced onion
1/2 diced turnip
1/2 cup diced carrot
1 bunch kale, stemmed and roughly chopped
6 ounces soy chorizo, chopped (vegetarian chorizo)
3 bay leaves
3 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
6 cups vegetable stock
1 cup kidney bean
3/4 cup diced tomato (6 ounces)
10 ounces diced potatoes (about 2 medium)

Steps:

  • In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the veg. stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
  • Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
  • Remove the bay leaves and serve hot. Enjoy!

PORTUGUESE KALE SOUP (WITH VEGGIE VERSION)



Portuguese Kale Soup (With Veggie Version) image

My grandmother (from Fall River Massachusettes) taught me to make this soup just before I went to college. I tweaked it a little, but not much. This is portuguese soul food. It cures all ills, especially the rainy cabin fever I get here in Seattle each winter. Note: 12.02.07 I stopped eating meat, but still love to make this soup. Vegetarians... use "Soyrizo" instead of Chourice.

Provided by Kendra PeloJoaquin

Categories     Apple

Time 2h20m

Yield 1 huge pot of soup

Number Of Ingredients 16

3 large potatoes, peeled then chopped coarsely
2 large white onions or 2 large yellow onions, one chopped coarsely the other finely
400 ml dry sherry (this is half a bottle but the Zaar wanted clear measurements) or 400 ml white wine (this is half a bottle but the Zaar wanted clear measurements)
10 cups fresh kale, leaves and stems chopped finely
1 apple, washed chopped in half, and de-seeded
1/2-3/4 cup minced fresh garlic clove
3/4 lb Portuguese chourico (or chorizo, the mexican version, if you like) or 3/4 lb soy chorizo
1 (28 ounce) can diced tomatoes with juice
1 (12 ounce) can great northern beans (white, kidneys or pintos would do fine too)
1 lemon
2 -3 bay leaves
kosher salt
black pepper
hot sauce (I prefer Tabasco)
turmeric
thyme

Steps:

  • Dump the potatoes in a big old stock pot with the garlic, the wine and about a gallon of water or stock, about a tbs of salt, a few dashes of hot sauce, the two apple halves and the bay leaves.
  • Heat on medium with a lid.
  • While the potatoes soften, simmer the chourico in a smallish sauce pan.
  • Add a little olive oil if it's really lean sausage.
  • Cover it and simmer on low (you want to save all the savory, spicey yumminess to stay right there in the pan!) When the potatoes are good and soft, mash them.
  • (I take the apples out-- they should be floating -- for a sweeter soup, leave them in, but take the peels off.) I mash them right there in the stock pot, but some people like to strain them out, smash'em and then put them back inches.
  • Whatever you do,*don't* dump out all of the wonderful broth the potatoes have created for you.
  • Don't smash them entirely if you like a nice chunky soup.
  • When the chourico is all cooked (I tell by the consistency.) put the onions in the pan and put the lid back on.
  • Turn off the heat, and let the onions start to wilt in the pan.
  • Let the potato broth simmer without a lid for about 1/2 hour.
  • Taste it.
  • Adjust salt/pepper.
  • Take out the Bay Leaves Add the Kale, the Chourico/Onion mixture, the thyme, turmeric (about 1 tsp each), the tomatoes and the beans.
  • Let it simmer with the lid off for about 1/2 hour.
  • Taste it, adjust it.
  • Add the juice of about the 1/4 of the lemon.
  • Continue to simmer and taste for about 1 hour or so adjusting lemon, spices, salt, and hot sauce.
  • Serve with some crusty bread, and parmesean cheese to put on top.

PORTUGUESE CHOURICO AND KALE SOUP



Portuguese Chourico and Kale Soup image

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

Steps:

  • Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
  • Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
  • Serve soup with hunks of crusty bread and butter.
  • Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

PORTUGUESE KALE SOUP



Portuguese Kale Soup image

Provided by Food Network

Time 16h50m

Yield 15 servings

Number Of Ingredients 20

4 tablespoons schmaltz
1 large yellow onion, diced
8 cloves garlic, minced
1 1/2 pounds smoked linguica sausage, sliced into rings
2 1/2 pounds kale, washed, stemmed and cut into chiffonade
2 1/2 pounds kale, washed, stemmed and cut into chiffonade
Kosher salt and coarsely ground black pepper
1 gallon Rich Chicken Broth, heated, recipe follows
12 ounces dried red kidney beans, soaked overnight
2 extra-large Idaho potatoes, peeled and cut to medium dice
7 to 8 drops hot sauce, such as Tabasco
2 whole organic chickens (3 to 4 pounds each), breasts removed for another use
2 pounds yellow onions, chopped
1 pound celery, chopped
3 sprigs thyme
2 to 3 bay leaves
1 carrot, chopped
1 bulb garlic, halved
1 bunch parsley
1 tablespoon whole black peppercorns

Steps:

  • Heat a deep soup pot set over medium heat. Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes. Add the garlic, then cover and sweat, without browning, until soft, 4 to 5 minutes. Add the sausage and sweat, covered, until the mixture turns amber in color, 4 to 5 minutes. Add the kale, pushing it down to get it all in the pot. Season with salt and pepper. Cook uncovered, stirring occasionally until the kale cooks down by half, is incorporated into the onion-sausage mix and is covered with schmaltz, about 30 minutes.
  • Add the Rich Chicken Broth, stir well, then cover the pot and simmer for 1 hour.
  • Meanwhile, cook the beans. Drain the beans and place in a medium pot. Cover with fresh cold water, then cover and bring to a boil. Reduce the heat to medium-low and simmer until tender, 25 to 30 minutes.
  • Drain and add the beans to the soup. Add the potatoes to a medium pot set over medium-high heat and cover with cold water. Cook until almost cooked through (the potatoes will continue to cook after they're drained). Drain the potatoes then lay them out in single layer on a sheet tray and refrigerate to stop the cooking process.
  • When cool add the potatoes to the soup, bring back to a simmer and add the hot sauce. Serve hot.
  • Place the chickens in a large stockpot and add enough water to cover, about 2 gallons. Bring to a boil, skimming the scum as it surfaces.
  • When all the scum is removed and the stock is boiling add the onions, celery, thyme, bay leaves, carrots, garlic, parsley and peppercorns. Bring back to a boil, lower the heat to a slow boil, then cover and simmer until the flavor develops, 4 to 6 hours.
  • Cool the stock and refrigerate overnight allowing the flavors to marry.
  • Remove the fat (schmaltz) from the top of the broth to use in the kale soup. Strain the broth and use as you please! Yield: 1 1/2 gallons

PORTUGUESE KALE SOUP



Portuguese Kale Soup image

With a mild flavor resembling that of cabbage, kale is the central ingredient in this traditional Portuguese recipe. The thick, hearty soup calls for chorizo, a garlicky pork sausage that is available in most grocery stores, but you can also substitute linguica, a Portuguese sausage.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped (about 2 cups)
4 cloves garlic, finely chopped
2 1/2 pounds russet potatoes (about 5 potatoes), peeled and cut into 1-inch cubes
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 ounces chorizo sausage, halved lengthwise
3/4 pounds kale, stems removed, very thinly sliced
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a large stockpot over medium-high heat; add onion and garlic. Cook, stirring occasionally until translucent, about 4 minutes. Add potatoes and chicken stock. Bring to a boil, reduce to a simmer, and cook until potatoes are very soft, about 15 minutes.
  • Remove soup from heat, and puree with an immersion blender. Return to heat; add kale, and simmer for 5 minutes.
  • In a medium skillet over medium heat, cook chorizo until the fat renders and the sausage turns golden brown, about 3 to 4 minutes per side. Remove the sausage, and drain on a paper-towel-lined plate. Thinly slice sausage crosswise. Serve soup with a drizzle of olive oil, and garnish with chorizo slices.

PORTUGUESE KALE SOUP RECIPE BY TASTY



Portuguese Kale Soup Recipe by Tasty image

Here's what you need: Portuguese sausage, chicken broth, EVOO, yellow onion, fresh garlic, waxy potatoes, light red kidney, navy beans, kale, bay leaves, salt and pepper, bay leaves

Provided by Carol Oliveira

Yield 6 servings

Number Of Ingredients 12

1 lb Portuguese sausage, (cut off casing and cut into half-moons, or purchase ground)
4 cups chicken broth
2 tablespoons EVOO, for sautéing
1 yellow onion, chopped
2 cloves fresh garlic, minced
2 waxy potatoes, chopped into 1 (2.54 cm) in cubes
1 can light red kidney, drained
1 can navy beans, drained
2 bunches kale, stems removed and torn into smaller pieces
2 bay leaves
salt and pepper, to taste
2 bay leaves

Steps:

  • In a large soup pot in olive oil, saute the sausage on medium heat until browning and fragrant. Set meat aside.
  • In the same pot, refresh olive oil and add in onions and saute until translucent. Once cooked, add in garlic and add the sausage in to combine.
  • Pour in 4 cups of chicken broth and add in potatoes.
  • Add kidney beans, navy beans, and bay leaves. Simmer for 5-10 minutes.
  • Finally, add in shredded kale, cook down, and add water to create more broth if desired. Simmer for 30-40 minutes until completely combined.
  • Discard bay leaves,
  • Serve with crusty bread and butter.

Nutrition Facts : Calories 952 calories, Carbohydrate 115 grams, Fat 59 grams, Fiber 17 grams, Protein 25 grams, Sugar 10 grams

PORTUGUESE KALE AND POTATO SOUP



Portuguese Kale and Potato Soup image

The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and satisfying.

Provided by Ruth Cousineau

Categories     Soup/Stew     Potato     Dinner     Lunch     Sausage     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Winter

Yield Makes 4 (main course) servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, divided
1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
6 cups water
1 pound kale, stems and center ribs discarded and leaves very thinly sliced
Accompaniment: piri-piri sauce or other hot sauce

Steps:

  • Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
  • Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.

PORTUGUESE KALE SOUP RECIPE



Portuguese Kale Soup Recipe image

Provided by Nalli

Number Of Ingredients 12

1 lb kale
1 lb potatoes
1 lb smoked sausage (linguica or chorizo)
1 cup chopped onions
1/2 cup chopped carrots
2 tsp chopped garlic
2 Tb olive oil
2 Tb butter
2 qt chicken broth or combination of beef and chicken
3 lb peeled, seeded, and chopped tomatoes
1 1/2 cups cooked kidney beans
Salt and freshly ground pepper

Steps:

  • Strip the leaves from washed kale, and cut diagonally into wide slices. You should end up with 6-8 cups of lightly packed kale. Wash, peel, and chop potatoes, and keep in cold water. Prick sausage; blanch in boiling water for 5 - 10 minutes to release fat, drain; cut into ½-inch slices; set aside. In a large saucepan, sauté onions, carrots, and garlic in oil and butter, cooking until softened, about 5 minutes. Add potatoes and broth, and simmer, partially covered, for 15 - 20 minutes or until the potatoes are cooked. Mash the potatoes against the side of the pot (or purée with some of the broth and return to the pot). Stir in tomatoes and kidney beans, and simmer for 10 - 15 minutes longer, season to taste.

Tips:

  • Use fresh kale for the best flavor and texture.
  • If you don't have any veggie broth on hand, you can use water instead.
  • Add more or less garlic and chili flakes to taste.
  • Serve the soup with a dollop of Greek yogurt or sour cream, and a sprinkle of fresh parsley or cilantro.
  • To make a vegan version of the soup, omit the chicken broth and use vegetable broth instead. You can also use tofu or tempeh instead of the chicken.

Conclusion:

Portuguese kale soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a very versatile soup, as you can easily add or remove ingredients to suit your taste. Whether you are making the traditional version with chicken or the vegan version with tofu, this soup is sure to be a hit with everyone at your table. So next time you are looking for a delicious and healthy soup to make, give Portuguese kale soup a try. You won't be disappointed!

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