Caldo Verde

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 557kcal

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
  • 3 cups Chicken broth
  • Salt to taste
  • Black pepper to taste
  • 2 cups Kale packed, stems removed and sliced into thin ribbons

Crusty Bread

  • 2 slices Crusty bread

Baklava

  • 2 pieces Baklava store-bought

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 the ingredients as instructed 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 turns red.
  • In the same pot, add the chopped onions and sauté for 3–4 minutes until softened and translucent.
  • Add the diced potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
  • Stir in the kale and cooked chorizo. Simmer uncovered for 5–7 minutes until the kale is tender but still vibrant. Taste and adjust seasoning as needed.
  • Optional: using an immersion blender, blend the soup until creamy.
  • Mix together the milk, cinnamon, and honey until combined.
  • Serve the caldo verde with crusty bread, baklava and cinnamon-honey milk.

Nutrition

Calories: 557kcal | Carbohydrates: 61g | Protein: 24g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 76mg | Sodium: 1801mg | Potassium: 700mg | Fiber: 4g | Sugar: 26g | Vitamin A: 2789IU | Vitamin C: 36mg | Calcium: 436mg | Iron: 4mg

Caldo Verde

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 557 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
  • 3 cups Chicken broth
  • Salt to taste
  • Black pepper to taste
  • 2 cups Kale packed, stems removed and sliced into thin ribbons

Crusty Bread

  • 2 slices Crusty bread

Baklava

  • 2 pieces Baklava store-bought

Milk with Cinnamon & Honey

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

Instructions
 

  • Prepare the ingredients as instructed 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 turns red.
  • In the same pot, add the chopped onions and sauté for 3–4 minutes until softened and translucent.
  • Add the diced potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
  • Stir in the kale and cooked chorizo. Simmer uncovered for 5–7 minutes until the kale is tender but still vibrant. Taste and adjust seasoning as needed.
  • Optional: using an immersion blender, blend the soup until creamy.
  • Mix together the milk, cinnamon, and honey until combined.
  • Serve the caldo verde with crusty bread, baklava and cinnamon-honey milk.

Nutrition

Calories: 557kcalCarbohydrates: 61gProtein: 24gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 76mgSodium: 1801mgPotassium: 700mgFiber: 4gSugar: 26gVitamin A: 2789IUVitamin C: 36mgCalcium: 436mgIron: 4mg
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