Try this vegetarian Portuguese caldo verde recipe
Caldo verde, a comforting traditional Portuguese soup, hails from Portugal's north. It's a beloved staple known for its simplicity and robust flavors. While the classic recipe features potatoes, collard greens, olive oil, and salt, our vegetarian take stays true to these roots without using eggs. Embrace the warmth of this hearty dish as we delve into the art of cooking it. Let's get cooking!
Gather the following ingredients
For this vegetarian version of the classic caldo verde, gather six medium-sized potatoes (peeled and chopped), two tablespoons of olive oil, one large onion (finely chopped), three cloves of garlic (minced), six cups of vegetable broth, and two cups of thinly sliced collard greens or kale. Don't forget to have salt and black pepper on hand to season the soup to your liking.
Preparing the soup base
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic to the pot. Saute them until they are soft and translucent but not browned. This process should take about five minutes. The goal here is to build a flavor foundation for the soup without overpowering it with any single ingredient.
Cooking potatoes
Add the peeled and chopped potatoes to the pot along with the vegetable broth. Increase the heat to bring everything to a boil before reducing it back down to let it simmer gently. Cook until the potatoes are tender enough that they can be easily mashed against the side of the pot with a spoon; this usually takes around 20 minutes.
Blending for creaminess
Once your potatoes are cooked through and tender, use an immersion blender directly in the pot to blend about half of them into a creamy consistency while leaving some chunks for texture. If you don't have an immersion blender, carefully transfer half of your soup mixture into a blender or food processor then blend until smooth before mixing it back into your pot.
Adding greens
Into the creamy yet chunky potato soup base, incorporate your thinly sliced collard greens or kale. Gently simmer this mixture for five minutes; this is sufficient time for the greens to wilt and turn tender, yet they should still exhibit a lively green color. Conclude by seasoning with salt and freshly ground black pepper, adjusting these to match your taste preferences perfectly.
