PORTUGUESE KALE AND POTATO SOUP
Loaded with potatoes, kale, and white beans, and optional faux sausage, this spicy soup is almost a stew. Made in the Instant Pot or pressure cooker, it will be on the table in 30 minutes--no exaggeration!
Provided by Letty | @lettyskitchen
Categories Main Course Soup
Time 1h
Number Of Ingredients 13
Steps:
- Sauté the onions and garlic in the pressure cooker until the onions are translucent, about 10 mintues. Add the water, tomatoes, potatoes, and kale, lock the lid in place and cook on high pressure 5 minutes. Quick release the pressure.
- Alternatively, heat the first tablespoon of oil in a soup pot. Over medium flame, sauté the onions until translucent, about 10 minutes. Stir in the garlic and cook a few more minutes. Add the water, tomatoes, potatoes, and kale. Cover and simmer until the potatoes are tender, about 45 minutes.
- While the soup cooks, heat the remaining oil in a wide (preferably non-stick skillet.) Using a wooden spoon to smash the pieces, cook the veggie sausage with smoked paprika until nicely browned.
- When the potatoes are done, add the beans, faux sausage, vinegar and salt. Generously grind in black pepper, like 30 grinds. Taste, and add more salt, if needed. Cook a few more minutes, until the beans are heated through.
Nutrition Facts : Calories 77 kcal, Carbohydrate 12 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
PORTUGUESE KALE AND POTATO SOUP
The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and satisfying.
Provided by Ruth Cousineau
Categories Soup/Stew Potato Dinner Lunch Sausage Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Winter
Yield Makes 4 (main course) servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
- Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.
PORTUGUESE KALE AND POTATO SOUP
Categories Soup/Stew Blender Potato Lunch Sausage Kale Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 10 cups, serving 8 to 10
Number Of Ingredients 9
Steps:
- In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.
PORTUGUESE CHOURICO AND KALE SOUP
This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
- Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
- Serve soup with hunks of crusty bread and butter.
- Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.
SKINNY PORTUGUESE KALE AND POTATO SOUP (CALDO VERDE)
Make and share this Skinny Portuguese Kale and Potato Soup (Caldo Verde) recipe from Food.com.
Provided by Kate DeMello
Categories Portuguese
Time 45m
Yield 8 1 cup servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, cook chourico or sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove any fat from pot, but leave the cooked on bits.
- Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more. As you stir, scrape up the bits from the bottom of the pan.
- Add broth potatoes, and black pepper, bring to a boil and cook 20 minutes. Remove the pot from heat and either lightly mash the potatoes with a potato masher or food processor, or I like to use my immersion blender to puree the entire mixture.
- Add chourico or sausage, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the kale is cooked. Adjust salt if needed.
POTATO AND KALE SOUP
Make and share this Potato and Kale Soup recipe from Food.com.
Provided by PalatablePastime
Categories Potato
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan, cook onion in oil until tender.
- Mix in garlic, potatoes, and water; bring to a boil, boil 4 minutes; reduce heat and cook 20 minutes or so or until potatoes are tender.
- Mash potatoes into the liquid; mix in the kale and pepper; simmer 15 minutes more or so, till kale is done, then serve.
Nutrition Facts : Calories 411.9, Fat 10.2, SaturatedFat 1.5, Sodium 85.5, Carbohydrate 74, Fiber 10.4, Sugar 4.9, Protein 11.1
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