Caldo Verde (Green Soup - Vegan)

Ingredients

• 1.5 lbs Potatoes, peeled and diced
• 6 cups Water
• 2 tablespoons Olive Oil
• 6 oz Chouriço (Portuguese Sausage, Vegan)
• 2 cloves Garlic, minced
• 6 cups Kale, thinly sliced
• to taste Salt and Pepper

Instructions

1. 1In a large heavy-bottomed pot, add the 6 cups of water and the 1.5 lbs of peeled and diced potatoes. Bring the water to a rolling boil over high heat (approximately 212°F / 100°C), then reduce the heat to medium (to maintain a gentle simmer) and cook for 15-20 minutes, until the potatoes are easily pierced with a fork and tender.
2. 2Carefully use an immersion blender to blend the potato mixture directly in the pot until it is completely smooth and creamy. If you are using a regular blender, transfer the hot mixture in batches, ensuring the lid is vented, and blend until smooth before returning it to the pot.
3. 3In a 10-inch skillet, heat the 2 tablespoons of olive oil over medium-high heat (approximately 350-400°F / 175-205°C). Once the oil is shimmering, add the 6 oz of vegan chouriço and cook for 5-7 minutes, stirring occasionally, until it is lightly browned.
4. 4Add the 2 cloves of minced garlic to the skillet with the chouriço. Cook for 1 minute, stirring constantly, until the garlic is fragrant but not browned.
5. 5Carefully transfer the sautéed chouriço and garlic mixture from the skillet into the large pot with the blended potato soup. Stir thoroughly to combine all ingredients.
6. 6Add the 6 cups of thinly sliced kale to the soup in the large pot. Stir well to submerge the kale, then bring the soup to a gentle simmer over medium-low heat (approximately 250-300°F / 120-150°C) and cook for 5-10 minutes, stirring occasionally, until the kale is tender and has softened.
7. 7Taste the soup and season with salt and pepper to taste, stirring to incorporate. Serve the Caldo Verde immediately while hot.

Substitutions

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