Green Cabbage Caldo Verde

Green Cabbage Caldo Verde

This delicious soup is a new favorite in my family. It’s easy to make and so healthy! Caldo Verde means “green soup” in Portuguese, and this recipe will have you feeling good about the ingredients that go into it. Made with green cabbage, kale, potatoes, carrots, onion and garlic – this caldo verde has an incredible flavor profile that will have your taste buds singing for joy. Plus, there are tons of nutrients packed into each bowl! This dish goes great with sourdough bread or crackers on the side to dip into your broth. You can also throw some shredded cheese on top if you want a little extra flavor! Give this one a try tonight for dinner – I promise you won’t regret it!

prep: 30 mins cook: 40 mins total: 70 mins Servings: 6 Yield: 6 servings


pepper to taste

6 potatoes, peeled and thinly sliced

1 onion, finely chopped

3 tablespoons olive oil

1 teaspoon smoked paprika

1 pound cabbage, thinly sliced

2 quarts water

3 cloves garlic, crushed

2 teaspoons salt

8 ounces Portuguese chourico sausage, casing removed, sliced 1/4-inch thick

olive oil


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:

Per Serving: 456 calories; protein 11g; carbohydrates 44.7g; fat 27g; cholesterol 26.5mg; sodium 1143.6mg.

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