Caldo Verde Wedding Soup
Is it cold where you are? I feel like the entire United States is in the middle of a freeze right now. Never fear though, because I have the perfect soup recipe to warm you up and heat you from the inside. Caldo Verde, which translates to the green broth, is a popular soup in Portuguese cuisine and I’ve put the Go2Kitchens twist on it! Originally, this recipe called for 4 potatoes, but by replacing two of those with cauliflower, you will ramp up your veggie intake without losing any of the flavors. Smart thinking, huh? Also, the cauliflower is a cruciferous veggie that helps metabolize estrogen in the body, and the garlic and onion are detoxifying.
By the way, did you notice that there’s kale in this soup? If you know me at all, you know that I am not a fan of kale, but in this recipe I like it! It’s such a healthy food to nourish our body, so this is a perfect way to get it into your diet. Caldo Verde is traditionally served at weddings and celebrations, but you can make this any day of the week and celebrate eating healthy food!
Meal Planning is at the heart of every healthy lifestyle. Join me for the newest FREE program, Learn to Meal Plan Like A Boss. Save time, money and keep your healthy lifestyle on track.
This is an easy creamy comfort food style soup that is easy to whip up because most of the ingredients can be found in the everyday kitchen. We know you’re going to love this one so don’t forget to tag Go2Kitchens on social media when you post your Caldo Verde photos!
- 4 cups water
- 4 cups kale
- 2 medium yellow potatoes diced into bite-sized pieces
- 1/2 head cauliflower diced into bite-sized pieces
- 1/2 yellow onion
- 3 cloves garlic whole
- 1 cup kidney beans canned or fresh
- Salt and pepper to taste
- ½ tsp red pepper flakes
-
Simmer 4 cups of water on the stovetop in a stockpot or dutch oven.
-
Roll kale into “logs” and cut into 1/2 inch slices then slice lengthways completely through the “log”.
-
Place kale into a large bowl and massage by hand for 3-4 min to soften.
-
Add potatoes and cauliflower once water is at a medium simmer and cook for 10 minutes. Add salt and pepper.
-
Add onion and garlic, stir and raise temperature to medium high, cook for 15 minutes.
-
Turn heat off and blend with an immersion blender until smooth.
-
Turn the heat to low, add kale, stir and simmer for 10 minutes.
-
Add beans and serve with crackers or crusty bread.
