Caldo Verde (Paleo Version)

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 6 cups Chicken Broth
• 1 head Cauliflower
• 1 cup Kabocha Squash
• 1 bunch Collard Greens
• 1/2 tsp Smoked Paprika
• 1/2 tsp Sea Salt
• 1/4 tsp Black Pepper
• about 113 g Chorizo (Paleo-friendly)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. 2Add the chicken broth, cauliflower florets, kabocha squash and smoked paprika to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the cauliflower and squash are very tender.
3. 3Carefully transfer the soup to a blender and blend until smooth. Return the pureed soup to the pot.
4. 4Stir in the thinly sliced collard greens. Simmer for another 5 minutes, or until the greens are tender. If using, add the sliced chorizo during the last 5 minutes.
5. 5Season with salt and pepper to taste. Serve hot.

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