Caldo Verde

Caldo Verde is the perfect soup if you are looking for something soothing, satisfying and slightly spicy. It is a stick-to-your ribs kind of dish that is extremely popular in Portugal. It gets its filling quality from potatoes, sausage (in this case vegan sausage) and kale – which makes it perfect for winter. And its super easy to make – great for when you feel those sniffles coming on.

While the authentic version of this dish usually incorporates linguiça sausage, I’ve substituted spicy Field Roast Mexican Chipotle vegan sausage that I found at Whole Foods. If you don’t like fake meat or soy meat products, you could leave the sausage out. But I found that it gives the soup extra flavor and heartiness. Here’s how to make it.

What You Need:
1 Spanish onion, diced
2 cloves of garlic, minced
2 Field Roast Mexican Chipotle sausages, sliced
6 medium potatoes, peeled and diced
8 cups water
1 lb kale, cut into thin strips (I removed the ribs as well)
2 bay leaves
Salt and pepper to taste

What to Do:
From my research, I’ve found that there are two ways to make this dish. The two-pot method requires boiling the potatoes with water until they are tender and sautéing everything else together in a pan and combining at the end. Since I like to reduce the number of dishes at the end, I prefer to use the one pot method…

Add olive oil to the bottom of a large pot and warm over medium heat. Add in the onions and cook until translucent, about 8 minutes. Add in the garlic and bay leaves and cook for another minute or two. Add in the potatoes cook for another 5 to 8 minutes until the potatoes begin to brown. At this point, add in a bit of the water or any other liquid you like (stock, white wine, etc) to deglaze the pan. Then add in the rest of the water and bring to a boil over high heat. When the potatoes are cooked through, turn off the heat and let the mixture cool for a bit. Using an immersion blender, puree everything in the pot. Once the soup is smooth, add in the kale and cook another 15 minutes until the kale is tender. Add in the sliced vegan sausage at the very end and cook just another minute to warm everything through before serving. Remove the bay leaves before devouring comfortably on the couch.

About the Author

Currently based out of Boston, Jesal is a blogger, freelance writer, yoga enthusiast and lifelong vegetarian who spent four years eating her way through New York City and various other cities around the globe. After answering hundreds of emails and phone calls answering the question, "Where's a cool place I can take my vegetarian friend out to eat" she started Veggiewala to efficiently share her knowledge of the vegetarian food scene with curious carnivores, flexitarians and other vegetarians.