Vegetarian Caldo Verde (Portuguese Kale and Potato Soup)

Instructions

1. Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Sauté the diced onion and minced garlic for about 5 minutes until tender and fragrant.
2. Add 1 teaspoon coarse sea salt, ½ teaspoon ground black pepper, ½ teaspoon smoked paprika, and peri peri or red pepper flakes if using. Cook for about 1 minute to toast the spices.
3. Add 6 cups of vegetable broth, the diced Yukon gold potatoes, and 2 bay leaves. Bring to a boil, then reduce to a simmer and cook for 12–15 minutes until the potatoes are fully tender.
4. Remove from heat. Use an immersion blender to partially blend the soup — liquefy about half the bulk while leaving plenty of potato and onion pieces intact.
5. Return the soup to heat and stir in the shredded kale. Cook for 6–8 minutes until the kale has cooked through. Taste and adjust seasoning.

Crispy potato topping: 6. Slice the baked and cooled potatoes into thin rounds (about ¼ inch). Season generously with salt, pepper, and smoked paprika. 7. Heat olive oil in a nonstick skillet or cast iron pan over medium heat. Fry potato rounds about 3–4 minutes per side until golden brown and crisp. 8. Ladle soup into bowls and garnish with crispy potato rounds and a drizzle of olive oil.

Notes

• The crispy potato topping requires potatoes baked ahead of time — bake them earlier in the day or the day before.
• Collard greens work as a substitute for kale — use the same weight and cut into thin strands.
• For a heartier soup, skip the partial blending step and serve with chunky broth.

Substitutions

• Collard greens can replace kale in equal amounts.
• Red pepper flakes can replace peri peri.
• Any neutral vegetable stock works in place of Yukon gold-style broth.