Caldo Verde (Keto Version)

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 6 cups Chicken broth (dairy-free)
• 1 head Cauliflower florets
• 8 oz Keto-friendly chorizo (sliced)
• 6 cups Collard greens (thinly sliced)
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add onion and cook until softened, about 5 minutes.
3. 3Add garlic and cook for another minute until fragrant.
4. 4Pour in chicken broth and add cauliflower florets.
5. 5Bring to a boil, then reduce heat and simmer until cauliflower is very tender, about 20 minutes.
6. 6Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a regular blender in batches and blend until smooth, then return to the pot.
7. 7Add sliced chorizo and collard greens to the pot. Simmer until collard greens are tender, about 10 minutes.
8. 8Season with salt and pepper to taste before serving.

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