Paleo Caldo Verde (Green Broth) with Chorizo
A paleo-friendly version of the traditional Portuguese soup, Caldo Verde, featuring blended greens, potatoes (or cauliflower for lower carbs), and slices of chorizo for a smoky flavor.
Ingredients
- 1 large head Cauliflower, chopped
- about 680 g Potatoes, chopped
- 6 cups Kale, thinly sliced
- 8 cups Chicken broth
- about 113 g Chorizo, sliced
- 2 tbsp Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Sea salt
- 0.5 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until softened, about 5 minutes.
- 2Add the chopped potatoes (or cauliflower) and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- 3Carefully transfer the soup to a blender and blend until smooth. Alternatively, use an immersion blender to blend the soup directly in the pot.
- 4Return the blended soup to the pot. Add the sliced kale and chorizo. Simmer for another 5 minutes, or until the kale is tender.
- 5Season with salt and pepper to taste. Serve hot.
Substitutions
Potatoes → Cauliflower
Lower carb
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.
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