Caldo Verde (translated as “Green Broth”) is a traditional Portuguese soup consisting of potatoes, chouriço sausage, and finely shredded leafy greens, typically collards. This soup is hearty, comforting, and remarkably simple to prepare with minimal ingredients.
This recipe adapts the traditional elements of Caldo Verde to align with both Whole30 and Paleo diets. Instead of standard yellow potatoes, I opt for low-glycemic Japanese yams. Finding good-quality chouriço that doesn’t contain sugar or fillers can be challenging in my area, so I use Spanish cured chorizo as a substitute. I also incorporate smoked paprika, giving the soup a golden-orange hue while enhancing the flavor profile similar to that of the sausage. When it comes to greens, I alternate between collard greens and kale; both are excellent, but collards are my top choice.
Ingredients for Whole30 Caldo Verde
- Japanese Yams: While yellow potatoes are traditionally utilized for Caldo Verde, Japanese yams are a great Paleo-friendly alternative. You can replace them with any white-fleshed sweet potato or even cauliflower for a low-carb option.
- Sausage: It’s essential to find a sugar-free cured sausage without preservatives, although this can be a tall order. Palacios brand offers a fantastic all-natural product that is delicious. You can order it online or check specialty stores nearby. You may use Spanish chorizo, Portuguese chouriço, or linguiça, but be sure to peel off the casing and slice the sausage thinly.
- Collard Greens: While kale is an option, I highly recommend using collard greens for this soup. For optimal results, remove the stems and central ribs, then slice the collards into very thin ribbons.
- White Onion: A large white onion works best for this dish due to its slightly sweeter profile compared to yellow onions, balancing the smokiness of the sausage and paprika.
- Garlic: Although not all Caldo Verde recipes include garlic, it adds a wonderful depth of flavor. Just blend it with the onions and broth; no need to chop it finely.
- High-Quality Chicken Broth: I typically use a mix of chicken broth and water for my Caldo Verde. Too much broth can overpower the flavor, while solely using water can make it bland.
Given the few ingredients in this soup, using the highest quality chicken broth is crucial. If homemade isn’t an option, I suggest Kettle & Fire, which is crafted from pasture-raised organic chicken bones and all organic ingredients, with no refined sugars, fillers, or preservatives.
You can purchase Kettle & Fire broths online and use the promo code PRIMALGOURMET for 20% OFF or look for it in local stores.
- Smoked Paprika: While optional, a spoonful of smoked paprika enhances the smoky notes of the sausage. It does impact the color of the broth, but I personally find that appealing.
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Begin by preheating a large stockpot over medium heat. Pour in the olive oil and allow it to heat until shimmering. Add the onions with a pinch of salt, and stir occasionally until the onions soften and become translucent, about 10 minutes. Introduce the garlic and cook for an additional minute while stirring. Add the smoked paprika, if using, and stir for another minute.
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Next, pour in the chicken stock, add the yams, and enough water to cover all the ingredients. Increase the heat to high, bringing the soup to a steady simmer. Cover with a lid and cook until the yams are completely tender, about 10 minutes.
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Remove the pot from heat and blend the soup until smooth using an immersion blender or regular blender. If the consistency is too thick, add more water or chicken stock to reach your desired velvety texture. Lower the heat to a gentle simmer, add collard greens and chorizo, and stir occasionally until the collards are tender, approximately 8 minutes. Adjust the seasoning with salt and pepper as needed, and serve hot.
If you tried this recipe, please leave a comment below!
About the Author
Hi, I’m Ronny! In 2013, I transformed my relationship with food after years of battling weight and body image issues, ultimately losing over 40 pounds and changing my life.
