Skinny Portuguese Kale and Potato Soup Caldo Verde
Savor the comforting flavors of Skinny Portuguese Kale and Potato Soup, a lighter take on the classic Caldo Verde. This hearty yet wholesome recipe combines tender russet potatoes, nutrient-packed kale, and aromatic garlic and onions, all simmered in a flavorful low-sodium broth. The option to include smoked turkey sausage adds a protein-packed twist to this traditional Portuguese dish, while a touch of red pepper flakes delivers just the right amount of heat. Partially pureeing the soup creates a luxuriously creamy texture without any added dairy, making it a perfect choice for those seeking a healthy, gluten-free, and satisfying meal. Ready in just under an hour, this one-pot soup is ideal for cozy nights and can easily be adjusted to suit your desired thickness. Whether served as a starter or the main event, this vibrant, nutrient-rich soup is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 4 minced garlic cloves
- 4 medium (peeled and diced) russet potatoes
- 6 cups chicken or vegetable broth, low sodium
- 4 cups kale, stems removed and leaves thinly sliced
- 6 ounces (sliced) smoked turkey sausage (optional, for added protein)
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 0.25 teaspoon red pepper flakes (optional, for a hint of heat)
- 2 cups (if needed to adjust consistency) water
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes and pour in the chicken or vegetable broth. Bring to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the potatoes are fork-tender.
Using an immersion blender, partially puree the soup in the pot to create a creamy consistency while leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree, and then return to the pot.
Stir in the sliced kale and smoked turkey sausage (if using) and let the soup simmer for an additional 10 minutes until the kale is tender.
Season the soup with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed.
If the soup is too thick, add 1-2 cups of water to reach your desired consistency and heat through.
Serve hot, garnished with a drizzle of olive oil or additional red pepper flakes, if desired.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4558 mg | 198% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 15.5 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5328 mg | 113% | |
*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.
