Caldo Verde

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 550kcal

Ingredients

Caldo Verde

  • 1 TBSP Extra-virgin olive oil
  • 4 oz Chorizo sausage links sliced into thin rounds
  • 1 cup Onion finely chopped
  • 2 Potatoes peeled and diced small
  • 2 cups Chicken broth
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
  • 2 cups Kale packed, stems removed and sliced into thin ribbons
  • 2 slices Crusty bread

Milk with Cinnamon & Honey

  • 2 cups Milk any kind
  • 1/2 tsp Ground cinnamon
  • 2 tsp Honey or to taste
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Heat olive oil in a medium pot over medium heat. Add chorizo slices and cook for 2–3 minutes per side until lightly crisped and the oil is tinted red.
  • In the same pot, add chopped onion and sauté for 3–4 minutes until softened and translucent.
  • Add diced potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until potatoes are fork-tender.
  • Stir in kale and return cooked chorizo to the pot. Simmer uncovered for 5–7 minutes until kale is tender but still vibrant. Taste and adjust seasoning as needed.
  • Optional: using an immersion blender or blender, blend the soup until the potato is smooth.
  • Warm the crusty bread.
  • Stir together milk, cinnamon, and honey until fully combined.
  • Serve the caldo verde with crusty bread and cinnamon-honey milk.

Nutrition

Calories: 550kcal | Carbohydrates: 60g | Protein: 23g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 74mg | Sodium: 1947mg | Potassium: 682mg | Fiber: 4g | Sugar: 25g | Vitamin A: 2788IU | Vitamin C: 36mg | Calcium: 433mg | Iron: 4mg

Caldo Verde

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 550 kcal

Ingredients
 
 

Caldo Verde

  • 1 TBSP Extra-virgin olive oil
  • 4 oz Chorizo sausage links sliced into thin rounds
  • 1 cup Onion finely chopped
  • 2 Potatoes peeled and diced small
  • 2 cups Chicken broth
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
  • 2 cups Kale packed, stems removed and sliced into thin ribbons
  • 2 slices Crusty bread

Milk with Cinnamon & Honey

  • 2 cups Milk any kind
  • 1/2 tsp Ground cinnamon
  • 2 tsp Honey or to taste

Instructions
 

  • Prepare all ingredients as listed above.
  • Heat olive oil in a medium pot over medium heat. Add chorizo slices and cook for 2–3 minutes per side until lightly crisped and the oil is tinted red.
  • In the same pot, add chopped onion and sauté for 3–4 minutes until softened and translucent.
  • Add diced potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until potatoes are fork-tender.
  • Stir in kale and return cooked chorizo to the pot. Simmer uncovered for 5–7 minutes until kale is tender but still vibrant. Taste and adjust seasoning as needed.
  • Optional: using an immersion blender or blender, blend the soup until the potato is smooth.
  • Warm the crusty bread.
  • Stir together milk, cinnamon, and honey until fully combined.
  • Serve the caldo verde with crusty bread and cinnamon-honey milk.

Nutrition

Calories: 550kcalCarbohydrates: 60gProtein: 23gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 74mgSodium: 1947mgPotassium: 682mgFiber: 4gSugar: 25gVitamin A: 2788IUVitamin C: 36mgCalcium: 433mgIron: 4mg
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