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Caldo Verde is a Portuguese soup extravaganza of puréed potatoes with simmered kale, spiked with garlic and made hearty with red beans. In Portugal, caldo verde is typically consumed during Portuguese celebrations, such as weddings, birthdays, and popular celebrations—but I find this to be a hearty soup recipe that can be made and enjoyed year round.
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By Jason Wyrick,
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Chef Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Wyrick reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times bestselling author; has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary; and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute. Find him on Instagram and Facebook.
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Comments (3)
Really loved this recipe. Was comforting, creamy and filling, without any guilt. And.. all of the ingredients were inexpensive and easy to find. Great winter soup.
This was so delicious! My meat loving husband even went back for seconds. My only complaint is that in the app, it says “4 potatoes,” and here it says “4 medium potatoes.” Weights would be so much more useful. I ended up using about 24 oz or 2 large Yukon gold potatoes.
favourite!