Caldo Verde Recipe Vegetarian: Easy and Delicious Guide

Caldo verde, a beloved Portuguese soup, traditionally features tender kale, potatoes, and chorizo in a flavorful broth. But what if you’re looking for a vegetarian twist on this classic comfort food?

This vegetarian caldo verde recipe brings all the warmth and soulfulness of the original while keeping it plant-based and wholesome. Using simple ingredients like potatoes, onions, garlic, and kale, plus a touch of smoky paprika for depth, this soup is not only healthy but incredibly satisfying.

Whether you’re a seasoned vegetarian or just looking to try something new, this recipe is easy to make and perfect for chilly days when you need a bowl of something nourishing and cozy.

Get ready to dive into a vibrant, green-hued soup that’s packed with nutrition and bursting with flavor. Plus, it’s a fantastic way to enjoy leafy greens in a comforting format.

Ready to cook? Let’s explore why you’ll love this vegetarian caldo verde and how to make it your new go-to soup!

Why You’ll Love This Recipe

This vegetarian caldo verde recipe is a delightful spin on a classic that doesn’t compromise on taste or heartiness. It’s:

• Easy to prepare: With minimal ingredients and straightforward steps, you can have this soup ready in under an hour.
• Healthy and nourishing: Loaded with kale, potatoes, and a vegetable broth base, it’s full of vitamins, fiber, and antioxidants.
• Comforting and flavorful: The smoky paprika and sautéed garlic give it a rich, savory depth reminiscent of traditional chorizo without the meat.
• Versatile: Perfect as a light lunch or a starter for dinner. You can also adjust the spices and greens to your liking.
• Vegetarian and vegan-friendly: This recipe uses plant-based ingredients only, making it suitable for a variety of dietary preferences.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 6 medium potatoes, peeled and diced
• 6 cups vegetable broth
• 3 cups kale, thinly sliced (preferably curly kale)
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 bay leaf
• Optional: 1/2 teaspoon red pepper flakes for heat
• Optional garnish: crusty bread or vegan sausage slices

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Blender or immersion blender (to puree the potatoes and broth)
• Measuring spoons and cups
• Ladle for serving

Instructions

1. Heat olive oil: Place your soup pot over medium heat and add the olive oil. Once shimmering, add the finely chopped onion and sauté until translucent, about 5 minutes.
2. Add garlic and smoked paprika: Stir in the minced garlic and smoked paprika, cooking for another 1-2 minutes until fragrant. This step is key to building smoky depth similar to traditional chorizo flavor.
3. Cook the potatoes: Add the diced potatoes and bay leaf to the pot. Pour in the vegetable broth, then bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
4. Puree the soup base: Remove the bay leaf. Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender, and puree until smooth and creamy. Return the puree to the pot if needed.
5. Add the kale: Stir in the thinly sliced kale. Simmer for an additional 5-7 minutes until the kale softens but retains a bit of bite.
6. Season to taste: Add salt, black pepper, and optional red pepper flakes. Taste and adjust seasoning as needed.
7. Serve hot: Ladle into bowls and garnish with crusty bread or vegan sausage slices if desired. Enjoy immediately for the best flavor and texture!

Tips & Variations

“Make sure to slice the kale very thinly. Thick pieces can be tough and overpower the soup.”

• Use different greens: If kale isn’t your favorite, try collard greens or Swiss chard for a similar texture and flavor.
• Make it vegan: This recipe is naturally vegan but double-check your vegetable broth to ensure it’s free from animal products.
• Add protein: For extra substance, toss in cooked white beans or lentils before serving.
• Smoky alternatives: If you miss the chorizo smokiness, experiment with liquid smoke or smoked salt instead of paprika.
• Spice it up: Add a pinch of cayenne or some chipotle powder for a spicy kick.
• Make ahead: This soup stores well in the fridge for up to 3 days and tastes even better the next day.

Nutrition Facts

Serving Suggestions

This caldo verde is incredibly versatile when it comes to serving. Here are some ideas to complement your bowl:

• Serve with Honey Raisin Challah or any crusty artisan bread for dipping.
• Top with a drizzle of good quality olive oil or a sprinkle of nutritional yeast to add a cheesy, umami flavor.
• Pair with a light salad or steamed vegetables for a well-rounded meal.
• For a heartier meal, add vegan sausage slices or crispy tofu cubes on top.
• Enjoy alongside other Portuguese-inspired dishes like Instant Pot Rabbit Recipe (for your omnivore guests) or try a fresh appetizer from our Low Fodmap Appetizer Recipes collection.

Conclusion

This vegetarian caldo verde recipe is a wonderful way to enjoy a classic Portuguese soup with a fresh, plant-based approach. Its creamy texture, smoky undertones, and vibrant kale make it both nutritious and deeply satisfying.

Whether you’re cooking for yourself or feeding a crowd, this soup is easy to make, budget-friendly, and perfect for any season.

Don’t hesitate to experiment with the flavors and textures according to your preferences. And if you love experimenting with new recipes, check out our other delicious creations like the Lemon Ricotta Pasta With Arugula Recipe or the savory Lamb Tenderloin Recipes.

Enjoy this bowl of comfort, and happy cooking!

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