Cabbage And Potato Soup Caldo Verde Recipes

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CALDO VERDE (PORTUGUESE GREEN SOUP)



Caldo Verde (Portuguese Green Soup) image

This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your favorite loaf of bread!

Provided by SANDRA5

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

4 tablespoons olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces linguica sausage, thinly sliced
2 ½ teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned

Steps:

  • In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
  • Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
  • Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
  • Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 45.2 g, Cholesterol 24.6 mg, Fat 20.2 g, Fiber 5.2 g, Protein 11.7 g, SaturatedFat 5.4 g, Sodium 1352 mg, Sugar 3.4 g

GREEN CABBAGE CALDO VERDE



Green Cabbage Caldo Verde image

The national soup of Portugal. Classic peasant food that is very quick and easy to make with strong simple flavors. A fast winter warmer.

Provided by James

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 11

3 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, crushed
6 potatoes, peeled and thinly sliced
1 pound cabbage, thinly sliced
2 quarts water
8 ounces Portuguese chourico sausage, casing removed, sliced 1/4-inch thick
1 teaspoon smoked paprika
2 teaspoons salt
pepper to taste
olive oil

Steps:

  • Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Stir in onion and garlic; cook until the onion has softened and turned translucent, about 3 minutes. Add sliced potatoes and half of the cabbage, cook until the cabbage wilts, about 3 minutes.
  • Pour in water, then bring to a boil over high heat. Reduce heat to medium, then cover, and simmer until the potatoes have softened, about 15 minutes.
  • Carefully puree the soup in batches until smooth, then return to the stove over medium heat. Add sausage and remaining cabbage; season with paprika, salt, and pepper. Bring to a simmer, then cover, and cook for 5 minutes until the cabbage has softened.
  • To serve, ladle into large flat soup plates and drizzle with generous amount of olive oil.

Nutrition Facts : Calories 456.4 calories, Carbohydrate 44.7 g, Cholesterol 26.5 mg, Fat 27 g, Fiber 7 g, Protein 11 g, SaturatedFat 6.2 g, Sodium 1143.6 mg, Sugar 4.9 g

CALDO VERDE (PORTUGUESE CABBAGE SOUP)



Caldo Verde (Portuguese Cabbage Soup) image

This is from the cookbook "Twelve Months of Monastery Soups." I have reduced the oil from 1/2 cup to 1/4 cup to make it a little more healthy.

Provided by eillena

Categories     Low Protein

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
3 onions, chopped
6 potatoes, peeled and cubed
1 small cabbage, chopped
8 cups chicken stock
1 cup white wine
salt and pepper

Steps:

  • Pour the oil into soup pot and saute onions for five minutes.
  • Add the potatoes, cabbage, chicken stock, wine, salt and pepper. Bring to a boil and reduce the heat and cover the pot. Simmer for an hour. Turn off the heat and let soup rest for 10 minutes.
  • Serve hot.

Nutrition Facts : Calories 443, Fat 13.2, SaturatedFat 2.4, Cholesterol 9.6, Sodium 495.6, Carbohydrate 61.7, Fiber 8.2, Sugar 13.7, Protein 14.6

CABBAGE AND POTATO SOUP (CALDO VERDE)



Cabbage and Potato Soup (Caldo Verde) image

Make and share this Cabbage and Potato Soup (Caldo Verde) recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

5 medium potatoes
6 1/4 cups water
3 cloves garlic, peeled
4 tablespoons olive oil
1/4 lb cabbage or 1/4 lb kale, kale is traditional,finely shredded
salt
freshly ground black pepper

Steps:

  • Peel and cut up potatoes, and boil in salted water, with garlic.
  • When soft, mash and add olive oil and cabbage or kale.
  • Boil uncovered for about 3 minutes.
  • Season to taste.
  • Serve in bowls with a drop of olive oil in the bottom of each.

Nutrition Facts : Calories 223, Fat 9.2, SaturatedFat 1.3, Sodium 19.4, Carbohydrate 32.6, Fiber 4.4, Sugar 2.1, Protein 4

CABBAGE AND POTATO SOUP



Cabbage and Potato Soup image

This cabbage and potato soup will warm and satisfy you on the coldest days of winter. Onions, carrots, and evaporated milk lend flavor and creaminess.

Provided by Diana Rattray

Categories     Dinner     Lunch     Soup

Time 55m

Yield 6

Number Of Ingredients 12

3 tablespoons butter
1/2 cup onion (chopped)
3 tablespoons all-purpose flour
4 cups cabbage (coarsely shredded)
1/2 cup carrots (chopped)
3 cups vegetable broth
1/2 teaspoon salt (or to taste)
1/8 teaspoon black pepper (or to taste)
3 cups potatoes (scrubbed, peeled, and diced)
1 can (14 ounces) evaporated milk
Optional: minced parsley
Optional: dash paprika

Steps:

  • Gather the ingredients.
  • In a large heavy saucepan or Dutch oven, heat butter over medium-low heat; cook onion until golden in color. Stir in flour until well blended.
  • Add cabbage and carrots along with broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently; reduce heat to low. Cover and cook until vegetables are tender, stirring frequently, about 20 minutes.
  • Add evaporated milk and stir to blend it in. Heat through, but do not boil.
  • Taste and adjust seasonings, adding more salt and pepper as needed.
  • Sprinkle each serving with a little minced parsley and a dash of paprika, if desired. Tips One medium cabbage, weighing about 2 pounds, should produce about 4 cups of shredded cabbage . Look for a firm and blemish-free cabbage that appears heavy for its size. Use a purple cabbage or a mix of smaller purple and green cabbages for a brighter color palette. One pound of potatoes will yield about 3 cups. Leave the potatoes unpeeled for additional texture and nutrients. Use a "waxy" (as opposed to starchy) type of potato that won't fall apart in the soup. Red-skinned potatoes, Yukon Golds, or any type of new potato are good options. Be sure to remove any spots or eyes before dicing. If you want to make the soup vegan but retain its creamy texture, substitute the cooking oil of your choice for the butter and coconut milk or another nondairy milk, such as almond or flaxseed milk, for the evaporated milk.

Nutrition Facts : Calories 283 kcal, Carbohydrate 38 g, Cholesterol 37 mg, Fiber 4 g, Protein 9 g, SaturatedFat 7 g, Sodium 658 mg, Sugar 13 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g

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  • Sweat the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
  • Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
  • Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did).
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