Vegan Caldo Verde (Potato & Kale Soup)

Name: Vegan Caldo Verde (Potato & Kale Soup)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons Olive Oil; 1 medium Onion; 2 cloves Garlic; 1.5 pounds Potatoes; 6 cups Vegetable Broth; 6 cups Kale; 1 teaspoon Smoked Paprika; 0.75 teaspoon Salt; 0.25 teaspoon Black Pepper; 1 tablespoon Lemon Juice

A classic Portuguese soup, Caldo Verde, made vegan with potatoes, kale, and a flavorful broth. This recipe omits traditional chorizo to keep it vegan but adds smoked paprika for a similar smoky flavor. It's a simple, healthy, and comforting soup that's perfect for a light dinner.

50m4 servings

SOY-free

250 cal|8g protein|45g carbs|5g fat|5g fiber

Ingredients

2 tablespoons Olive Oil
1 medium Onion
2 cloves Garlic
about 680 g Potatoes
6 cups Vegetable Broth
6 cups Kale
1 teaspoon Smoked Paprika
0.75 teaspoon Salt
0.25 teaspoon Black Pepper
1 tablespoon Lemon Juice

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

Instructions

1Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2Add the minced garlic and cook for another minute until fragrant.
3Add the cubed potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4Use an immersion blender or a regular blender to partially blend the soup until it's smooth but still has some texture.
5Stir in the chopped kale, smoked paprika, salt, and pepper. Cook for another 5-7 minutes, or until the kale is tender.
6Stir in lemon juice (if using). Taste and adjust seasoning as needed. Serve hot.

Substitutions

Chorizo → (avoids Soy)

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.