Caldo Verde (Vegan)

Name: Caldo Verde (Vegan)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp Olive oil; 1 medium Onion, chopped; 3 cloves Garlic, minced; 1.5 lbs Potatoes, peeled and cubed; 6 cups Vegetable broth; 1 13.5-oz can Coconut milk; 6 cups Kale, thinly sliced; 1/2 tsp Salt; 1/4 tsp White pepper

A creamy, comforting, and dairy-free take on Portugal's famous potato and kale soup. Coconut milk adds richness.

50m4 servings

DAIRY-free

280 cal|8g protein|45g carbs|8g fat|6g fiber

Ingredients

2 tbsp Olive oil
1 medium Onion, chopped
3 cloves Garlic, minced
about 680 g Potatoes, peeled and cubed
6 cups Vegetable broth
1 13.5-oz can Coconut milk
6 cups Kale, thinly sliced
1/2 tsp Salt
1/4 tsp White pepper

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

Instructions

1Heat olive oil in a large pot over medium heat.
2Add onion and cook until softened, about 5 minutes.
3Add garlic and cook for another minute until fragrant.
4Add potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are very tender.
5Carefully blend the soup using an immersion blender until smooth. (Alternatively, transfer to a regular blender in batches.)
6Stir in coconut milk and kale. Cook for another 5 minutes, or until kale is tender.
7Season with salt and white pepper to taste.

Substitutions

Coconut milk → (avoids Dairy)

Replaces dairy milk for creaminess.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.