Caldo Verde

4 steps

Prep:10minCook:20min

Simple soup made from potatoes and leafy greens.

Updated at: Thu, 17 Aug 2023 11:36:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1355.4 kcal (68%)

Total Fat34 g (49%)

Carbs185 g (71%)

Sugars47.3 g (53%)

Protein78.8 g (158%)

Sodium3684.9 mg (184%)

Fiber26 g (93%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 poundrusset potatoes

cut into 1" chunks

0.5 poundYukon gold potatoes

cut into 1" chunks

1 buncheskale

or Swiss chard

10 cupschicken stock

use if you don't have good stock

Instructions

Step 1

Prepare your vegetables. Chop the potatoes into 1" chunks, peeling is optional. Cut the greens into 1.5" strips, removing the stem below the leaves.

Step 2

Combine stock, Yukon gold potatoes, and greens in pot. Bring to a boil, then drop to a simmer. Cook for ten minutes.

Step 3

Add the russet potatoes. Cook the soup until the russets are cooked through. The Yukon gold potatoes should have broken down completely and thickened the soup. If they haven't, mash them with a fork or spoon.

Step 4

Taste and adjust for seasoning with salt and pepper.

Notes

1 liked

0 disliked

Wilfrido A. Landaira· 2 years ago

Caldo Verde is a great soup to use as a base for other soups. Add in sauteed onions, browned ground pork, red pepper flakes, and heavy cream and it becomes Zuppa Toscana. Add beans and other leftover veg for a vegetable soup