Vegetarian Portuguese Kale & Potato Soup ~ Caldo Verde

My friend Kate Gabrielle, over at Scathingly Brilliant, asked me recently for an idea of how to use kale. My favorite way to cook with kale is to make Caldo Verde, a Portuguese soup that is comprised of kale, potatoes, garlic, onions, carrots and chorizo sausage. Since Kate is a vegetarian, I adapted my recipe by taking out the chorizo, adding red kidney beans for protein and replacing the chicken broth with vegetable broth. She made the soup and loved it.

So when my friend Kevin, who is also a vegetarian, mentioned that he is growing kale in his garden, I told him that he should try using some of that kale for a Vegetarian version of Caldo Verde. I promised him I would post the recipe and here it is! Enjoy.

Ingredients


1 onion, chopped
2 large carrots, sliced
4 potatoes, peeled and chopped
4 cloves of garlic, smashed
crushed red pepper flake to taste
a bunch of kale, shredded
6 cups of vegetable broth
1 15.5 oz can of Red Kidney beans

Chop your onion.

Slice your carrots.

Peel and chop your potatoes. Make sure you keep them in water so they don't start going brown.

Thinly shred your Kale. This is tricky. Make sure you refer my step-by-step instructions (complete with photos) here: Caldo Verde Recipe

Heat up some olive oil in a big soup pot. Add onions and cook until they start to get soft. Then add your carrots and cook for 2-3 minutes. Then add potatoes, crushed red pepper flake, and garlic. Stir.

Add 6 cups of broth and bring the pot to a boil. Then add all of your shredded kale and cover the pot and simmer until the potatoes are cooked through. Stir occasionally. Add your red kidney beans last. Once they heat through, serve. You can crush the potatoes with a spoon to make the soup a bit thicker.

Enjoy while it's hot. Sorry for no picture of a bowl of soup. The whole pot was devoured pretty quickly.