By Travis Bogard
Caldo Verde Soup with Kale & Chorizo
9 steps
Prep:15minCook:30min
Updated at: Thu, 17 Aug 2023 12:14:45 GMT
Nutrition balance score
Good
Glycemic Index
44
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories299 kcal (15%)
Total Fat14.5 g (21%)
Carbs28.5 g (11%)
Sugars7.5 g (8%)
Protein14.2 g (28%)
Sodium773.3 mg (39%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
8 cupschicken stock
¾ tspkosher salt
½ tspblack pepper
½ tspcrushed red pepper
8 ozchorizo
smoked, cooked, Spanish- style, or hot smoked sausage, cut into 1/2-in chunks
1 bunchkale
stemmed and cut into 1/4-in -thick slices
½ cupfresh cilantro
chopped
¼ cupflat-leaf parsley
chopped, fresh
2 Tbspfresh mint
chopped
2 Tbspolive oil
![1 1/2 cups finely chopped yellow onion (from 1 [10-oz.] onion)](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764675/graph/fooddb/0be3604e4c690ffccf45a20789ba4b8c.jpg){kind=small}
1 ½ cupsyellow onion
finely chopped
3garlic cloves
minced
2 lbsrusset potatoes
peeled and cut into 1/2 -in cubes
Instructions
Step 1
Heat olive oil in a large saucepan or stockpot over medium high.
Step 2
Add onion and garlic, and cook, stirring occasionally, until onion is translucent, about 5 minutes.
Step 3
Add potatoes and chicken stock.
Step 4
Cover and bring to a boil.
Step 5
Remove lid, and stir in salt, black pepper and crushed red pepper.
Step 6
Reduce heat to medium, and simmer, uncovered, until potatoes are tender, about 10 minutes.
Step 7
Stir in chorizo and kale, and continue to simmer, undisturbed, until kale is softened but still slightly crunchy, about 15 minutes.
Step 8
Stir in cilantro, parsley and mint, and season with more salt and black pepper, if desired.
Step 9
Serve hot.
Notes
1 liked
0 disliked
Delicious
Fresh
Makes leftovers
Special occasion
Under 30 minutes
