Best 3 Cape Verdean Kale Soup Recipes

Embark on a culinary journey to the vibrant shores of Cape Verde with our enticing Cape Verdean kale soup, a symphony of flavors that dances on your palate. This traditional soup, also known as "Caldo Verde," is a comforting and wholesome dish that showcases the bountiful produce of this West African archipelago. Dive into the goodness of tender kale, slow-simmered in a rich and flavorful broth infused with aromatic garlic, onions, and a touch of chili peppers for a subtle kick. Discover variations of this classic soup, including a hearty version featuring succulent beef, a vegan delight brimming with colorful vegetables, and a tantalizing seafood medley that captures the essence of Cape Verde's coastal heritage. Each recipe offers a unique culinary experience, promising an explosion of taste that will transport you to the heart of this enchanting island nation.

Here are our top 3 tried and tested recipes!

CAPE COD PORTUGUESE KALE SOUP

Cape Cod Portuguese Kale Soup image

This is an authentic Portuguese Kale soup. I don't use the dried bans, I use canned canneloni instead. It saves time and I like them better than the red variety. The number of servings is a guess as the size of your bowl and appetite varies. Also whether you use this as a main dish or soup course.

Provided by Nana Lee

Categories Clear Soup

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup dried red kidney beans (soaked overnight in cold water) or 1 cup use 2 cans cannellini beans
5 (13 1/2 ounce) cans beef broth
2 cups water
1 lb kale (broken up into small pieces or shredded)
1 large onion, diced coarsely
1/2 lb chorizo sausage, skinned and broken up
1 lb linguica sausage, sliced into chunks
1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar
1 teaspoon pepper
1/2 teaspoon salt, broth is very salty, as is sausage (optional)
1 -2 cup water (as needed while cooking)
2 cups cubed potatoes
1 -2 cup water

Steps:

Soak beans overnight in cold water. In morning, drain beans.
("OR" used canned beans and cut down cooking time.).
In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
Bring to boil. Reduce heat, cook gently for 3 hours.
Add potatoes and 1 or 2 cups more water.
Continue cooking until potatoes are tender.

Nutrition Facts : Calories 289.4, Fat 12.1, SaturatedFat 4.5, Cholesterol 25, Sodium 1274.5, Carbohydrate 28.9, Fiber 5.8, Sugar 1.6, Protein 17.6

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)

Caldo Verde (Portuguese Sausage Kale Soup) image

This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

12 ounces linguica sausage, sliced
1 tablespoon olive oil
1 onion, finely diced
1 pinch salt
3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
2 teaspoons salt, plus more as needed
2 quarts chicken broth or water
2 pounds kale - trimmed, chopped, rinsed, drained
1 pinch cayenne pepper

Steps:

Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g

PORTUGUESE KALE SOUP

Portuguese Kale Soup image

The best Portuguese soup made by my mother, Christina L. Pacheco

Provided by John J. Pacheco

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes

Time 8h

Yield 10

Number Of Ingredients 9

Ingredients

½ pound dried white pea beans
½ pound chorizo sausage, thinly sliced
1 pound beef soup bones
1 quart water
1 medium head cabbage, chopped
2 bunches kale - rinsed, dried and chopped
5 potatoes, peeled and cubed
1 quart hot water or as needed
salt and pepper to taste

Steps:

Soak beans in twice their volume of water 8 hours or overnight.
In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 42.2 g, Cholesterol 20 mg, Fat 9.4 g, Fiber 8.4 g, Protein 14.9 g, SaturatedFat 3.4 g, Sodium 321.1 mg, Sugar 4.4 g

Tips:

For a more flavorful soup, use homemade chicken or vegetable broth instead of water.
Add a teaspoon of smoked paprika for a smoky flavor.
If you don't have kale, you can use other leafy greens like spinach or collard greens.
If you want a thicker soup, add some cooked rice or beans.
Serve the soup with a side of cornbread or crusty bread for a complete meal.

Conclusion:

Cape Verdean kale soup is a delicious and hearty soup that is perfect for a cold winter day. It is made with simple ingredients that are easy to find, and it is packed with flavor. This soup is also a great way to get your daily dose of vegetables. So next time you're looking for a healthy and flavorful soup, give Cape Verdean kale soup a try.