Caldo Verde (Portuguese Green Soup)

Instructions

1. 1Heat the 2 tablespoons of Olive Oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped medium Onion and the 2 cloves of minced Garlic and cook, stirring occasionally, until they are softened and the onion is translucent, about 5 minutes.
2. 2Add the about 680 g of peeled and cubed Potatoes and the 6 cups of Vegetable Broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer until the potatoes are fork-tender, about 20 minutes.
3. 3Carefully use an immersion blender to partially blend the soup directly in the pot until some potato chunks remain for texture. Alternatively, transfer about half of the soup to a regular blender, blend until partially smooth, and return it to the pot.
4. 4Add the sliced Plant-Based Chouriço Sausage and the 6 cups of thinly sliced Collard Greens to the pot. Stir everything together and continue to simmer, uncovered, over medium-low heat until the collard greens are tender, about 10 minutes.
5. 5Stir in the 1 teaspoon of Salt and the 0.5 teaspoon of Black Pepper.
6. 6Serve the Caldo Verde hot.

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