This spicy soup is a traditional Portuguese dish made with lots of dark greens and spicy sausage. Caldo verde, as it is called, is eaten a lot both in Portugal and in Brazil and the recipe varies from region to region. I was first introduced to this soup by my English friends Linda and Tin, Linda grows the vegetables and Tin cooks the vegetables a perfect symbiotic relationship. I have changed it up a bit to make it lower in carbs, traditionally it would have potatoes in but I have substituted celeriac.
1/2 a medium celeriac.
3 chorizo sausages, the spicy ones.
1 large onion.
1 tablespoon smoky paprika.
1/2 cup of good olive oil
3 cloves of garlic.
Pink Himalayan salt.
750ml of bone broth or stock, I am using a really good gelatinous pork bone broth.
1 large bunch of Cavelero Nero kale. Mine is from my garden and is young and tender so I will be using the stalks, some market Cavelero Nero has tough fibrous stalks and its best to remove them if that’s the sort you have.
Cut the chorizo in half length ways and then slice. Fry in a saucepan in some of the olive oil until it is beginning to brown. Transfer to a bowl.
Chop the celeriac into 1 cm cubes and peel and chop the onion to a similar size. Slice the garlic. Add the onions to the saucepan with some more of the oil and fry until softening but not browning then add the garlic and fry for another couple of minutes.
Add the broth the celeriac and the paprika to the saucepan and bring to a simmer and cook until the celeriac is soft, about 15 minutes. At this point you can either leave the vegetables in chunks or as I have done use an immersion blender to puree everything together.While the celeriac is cooking finely shread the Cavelero Nero. If yours has tough stems then discard them at this stage. I am using everything, as you can see there is a lot of greens and that’s how I like it but just use what you have and it will be fine. Add all these greens to a seperate saucepan with 1 cup of boiling water and boil for 5 minutes until it is tender.Add the greens plus it’s cooking water and the chorizo to the soup and stir to combine. Add salt to taste.Serve with the rest of the olive oil drizzled on top. Serves 4 hungry people. Total carbs for this soup is 80gms, so 20gms per serve.