Portuguese Kale Soup with Veggie Version
Warm up with a comforting bowl of Portuguese Kale Soup, now in a hearty veggie version that’s brimming with flavor and wholesome ingredients. This plant-based twist on the classic caldo verde combines tender russet potatoes, creamy white beans, and vibrant ribbons of kale in a smoky, paprika-spiced broth. Quick to prepare and perfect for weeknight dinners, this one-pot wonder is not only vegan but also packed with nutrients, making it a satisfying option for health-conscious eaters. Garnished with a dash of red pepper flakes for a hint of heat and served alongside crusty bread for dipping, this soup is as cozy as it is delicious. Whether it’s a chilly evening or a healthy meal craving, this Portuguese-inspired soup checks all the boxes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 6 cups vegetable broth
- 4 medium Russet potatoes, peeled and diced
- 1 teaspoon smoked paprika
- 6 cups kale, stems removed and thinly sliced
- 1 15-ounce can canned white beans, drained and rinsed
- 1 teaspoon salt, to taste
- 0.5 teaspoon black pepper, to taste
- 0.25 teaspoon red pepper flakes, optional
- 1 loaf crusty bread (for serving)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the vegetable broth and bring to a boil.
Add the diced potatoes and smoked paprika. Reduce the heat to medium-low, cover, and let simmer for 15-20 minutes or until the potatoes are tender.
Using a potato masher or an immersion blender, lightly smash some of the potatoes to thicken the broth, leaving some chunks for texture.
Stir in the thinly sliced kale and let cook for 5 minutes until the kale wilts and becomes tender.
Add the white beans and stir well. Allow to heat through for 2-3 minutes.
Season the soup with salt, black pepper, and red pepper flakes (if using), adjusting to taste.
Serve hot with crusty bread on the side for dipping. Enjoy!
Nutrition Facts
Calories |
3268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8363 mg | 364% | |
| Total Carbohydrate | 586.4 g | 213% | |
| Dietary Fiber | 70.7 g | 252% | |
| Total Sugars | 45.5 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1923 mg | 148% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 11227 mg | 239% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
