This recipe can be described in three words: comforting, nourishing, and flavorful. There's nothing better than warming up with a hot bowl of soup and this Caldo Verde Soup is sure to warm you right up! And thanks to CarbSmart™ Potatoes from our friends at Green Giant™ Fresh, you can indulge in the cozy comfort of these potatoes without worrying about the extra carbs.
Our rendition of the Caldo Verde soup draws inspiration from the traditional Portuguese dish, featuring a delightful blend of potatoes, greens, and sausage. Speaking of delightful, the combination of fat, fiber, and protein makes this soup a complete balanced meal that will leave you feeling satisfied, nourished, and ready to tackle any cold winter day.
FUN FACT: "Caldo Verde" in Portuguese translates to "Green Broth" in english!
The main ingredient in this dish are the CarbSmart™ potatoes from Green Giant™ Fresh. We love cooking with CarbSmart™ potatoes because not only do they have less than half the carbs of rice or pasta, but they also have the creamiest texture and buttery flavor. Whether baked, mashed, boiled or grilled, these potatoes are Carbs Well Spent™.
If you've never made Caldo Verde Soup, here's a few tips, tricks, and substitutions for you:
- Protein: This soup is traditionally made with chourico, linguica, or Spanish chorizo but if you can't find these options near you, then a smoked sausage will work just fine. Sub with a vegetarian link sausage to make a vegan version!
- Greens: Choose from collard greens or kale but you could also use another hearty green like mustard greens or chard.
If you try this recipe, tag us on social media and let us know! We love seeing you make these recipes. And if you enjoy this recipe, try these others a try made with CarbSmart™ potatoes: Potato Lasagna, Honey Mustard Chicken & Potatoes, Crockpot Roasted CarbSmart™ potatoes.
Ingredients:
- 1 Tbsp. olive oil
- 1 cup yellow onion, diced
- 1 Tbsp. garlic, minced
- 6 cups CarbSmart™ Potatoes, diced into even 1-inch cubes
- 6 cups low sodium chicken broth
- 4 cups collard greens, stripped from ribs and cut into ribbons
- 14 oz. chourico, linguica, Spanish chorizo, or other smoked sausage, sliced
- Salt & Pepper to taste
- In a large pot or dutch oven over medium heat, cook sliced sausage until browned on both sides. Remove from the pot and set aside.
- To the same pot, heat olive oil and cook onion and garlic until fragrant (about 3 minutes). Add diced potatoes, salt, pepper, and cook for another three minutes – stirring constantly.
- Add broth and bring soup to a boil. Lower the heat and simmer until potatoes are very soft and begin to break down. Using a potato masher, break up the large pieces of potatoes. Note: this helps to thicken the soup.
- Add greens to the pot, stir, and allow them to cook for 3 minutes. Add the browned sausage back to the soup and serve once sausage is warmed through.
- Garnish with a small swirl of olive oil. Enjoy!
I love making soups!
That looks so delicious, I must try