Craving a soup that’s both comforting and incredibly nourishing? Look no further! We’re putting a vibrant, plant-powered spin on Caldo Verde, the beloved Portuguese classic. Traditionally made with sausage, our meatless version swaps in hearty kidney beans and smoky paprika to create a soup that’s every bit as substantial and satisfying. Packed with tender potatoes, nutrient-rich kale, and a beautifully creamy broth, this soup is a one-pot wonder perfect for chilly evenings. Get ready to fall in love with this soulful, rustic dish!
Ingredients
• SERVES 6 AS A MAIN COURSE
• 1/2 cup / 120 ml olive oil
• 3 large onions, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 10 cups (2400 ml) / 2.4 L vegetable stock
• One 16-oz / 450 g (15.9 oz) can diced tomatoes, undrained
• One 16-oz / 450 g (15.9 oz) can kidney beans, drained and rinsed
• 1 1/2 tsp (10 ml) paprika
• 1/8 tsp (40 ml) cayenne pepper
• 1 1/2 tsp (10 ml) salt
• Freshly ground black pepper, to taste
• 1 lb / 450 g fresh kale, tough stems removed
• 3 medium potatoes, unpeeled and diced
• 2 tbsp / 28 g (0.99 oz) butter (or vegan butter)
Instructions
1. In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, minced garlic, and bay leaves. Sauté for 10 minutes, stirring often, until the onions are soft and translucent.2. Pour in the vegetable stock and add the diced tomatoes (with their juice), kidney beans, paprika, cayenne, salt, and a generous amount of freshly ground black pepper. Stir well and bring the mixture to a boil.3. Roughly chop the stemmed kale leaves. Add the chopped kale and diced potatoes to the pot. Reduce the heat to a simmer, cover, and cook for 30 minutes, or until the potatoes are fork-tender.4. Remove and discard the bay leaves. For a creamier consistency, carefully transfer about 2 cups (480 ml) of the soup to a blender and purée until smooth. Alternatively, use an immersion blender directly in the pot to partially blend the soup.5. Pour the puréed soup back into the pot. Stir in the butter until it melts completely. Taste and adjust seasoning if necessary before serving.
Nutritional Information
• Nutritional Highlights
• Rich in Iron: Kale and kidney beans provide an excellent plant-based source of iron.
• High in Fiber: Packed with fiber from beans, potatoes, and kale to support digestive health.
• Vitamin Powerhouse: Loaded with Vitamins K, A, and C from the generous amount of kale.
• Plant-Based Protein: Kidney beans make this a hearty and protein-rich meal.
Pro Tips
• For a smokier, more traditional flavor, use smoked paprika instead of regular paprika.
• This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 4 days.
• For an even creamier, dairy-free soup, substitute the butter with a swirl of full-fat coconut milk or cashew cream at the end.
• Serve with a drizzle of high-quality olive oil and a side of crusty bread for dipping.
FAQ
Q: Is this vegetarian Caldo Verde a good source of protein
A: Yes, this recipe is an excellent source of plant-based protein. The hearty kidney beans are used in place of traditional sausage, providing a substantial and satisfying protein boost to keep you full and energized.
Q: How can I make this Caldo Verde recipe vegan
A: Making this soup vegan is very simple. Just substitute the regular butter with your favorite vegan butter. For an even richer, creamier dairy-free option, you can stir in a swirl of full-fat coconut milk or cashew cream at the end.
Q: Will this soup taste authentic without the sausage
A: Absolutely! This recipe is designed to capture the soulful, rustic flavor of the original. We use paprika to mimic the savory depth traditionally provided by sausage. For the most authentic smoky flavor, we highly recommend using smoked paprika as mentioned in the Pro Tips.
Q: Can I make this vegetarian kale soup ahead of time
A: Yes, this soup is perfect for making ahead. In fact, the flavors deepen and become even more delicious overnight. Store it in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop.
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Vegetarian Caldo Verde (Portuguese Kale Soup)
Ingredients
Method
- In a large stockpot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onions, minced garlic, and bay leaves.
- Sauté for 10 minutes, stirring often, until the onions are soft and translucent. 2.
- Pour in the vegetable stock and add the diced tomatoes (with their juice), kidney beans, paprika, cayenne, salt, and a generous amount of freshly ground black pepper.
- Stir well and bring the mixture to a boil. 3. Roughly chop the stemmed kale leaves.
- Add the chopped kale and diced potatoes to the pot.
- Reduce the heat to a simmer, cover, and cook for 30 minutes, or until the potatoes are fork-tender. 4.
- Remove and discard the bay leaves. For a creamier consistency, carefully transfer about 2 cups (480 ml) of the soup to a blender and purée until smooth. Alternatively, use an immersion blender directly in the pot to partially blend the soup. 5.
- Pour the puréed soup back into the pot.
- Stir in the butter until it melts completely.
- Taste and adjust seasoning if necessary before serving.
