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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Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Chef Jason reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times best-selling 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.
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