Vegetarian Portuguese Kale Soup
Warm and hearty, this Vegetarian Portuguese Kale Soup is a wholesome twist on the classic caldo verde, packed with vibrant flavors and nourishing ingredients. Featuring tender kale, creamy cannellini beans, and chunks of perfectly cooked Russet potato, this soup is elevated with the smoky depth of paprika and a hint of cumin. Fresh aromatics like garlic, onion, celery, and carrot create a robust base, while a clever technique of blending a portion of the soup adds a velvety texture. Ready in under an hour, this one-pot wonder is perfect for cozy weeknights or meal prep, offering a satisfying, plant-based option that's as delicious as it is nutritious. Serve it piping hot with crusty bread for a comforting meal that’s sure to impress! Keywords: vegetarian Portuguese kale soup, caldo verde, plant-based soup recipe, hearty kale soup, healthy Portuguese soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrot, diced
- 2 celery ribs, diced
- 6 cups vegetable broth
- 1 large Russet potato, peeled and cubed
- 1 15-ounce can cannellini beans (or any white beans), drained and rinsed
- 4 cups kale, stemmed and chopped
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground cumin
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the garlic, carrots, and celery. Cook for another 3-4 minutes until fragrant.
Pour in the vegetable broth and add the cubed potato, smoked paprika, cumin, bay leaf, salt, and black pepper (and red pepper flakes, if using). Stir to combine.
Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Cover the pot and simmer for 15 minutes, or until the potatoes are tender.
Use a slotted spoon to remove 1 cup of the cooked potatoes and vegetables, then blend them in a blender with a little broth until smooth. Return the blended mixture to the pot to thicken the soup.
Add the cannellini beans and chopped kale to the pot, stirring to combine.
Simmer for an additional 10 minutes until the kale is tender.
Taste and adjust seasonings as needed.
Discard the bay leaf and serve hot with crusty bread or a side of your choice.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6624 mg | 288% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 45.2 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1442 mg | 111% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 8265 mg | 176% | |
*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.
