Keto Diet – Low Carb – Kale – Caldo Verde Soup

keto kale soup 2

If you love Caldo Verde or Kale Soup like my son loves you’ll love my new Keto Diet, low carb recipe for Caldo Verde. He’s on a low carb diet, so that means potatoes are out of his diet. It tastes pretty close to the original recipe for Caldo Verde here on my blog.  I substituted mashed cauliflower for the potatoes and it works! Give it a try and be sure to improvise with your own seasonings.

keto Kale Soup

Ingredients:

3 (14 oz) packages of frozen cauliflower

1 large onion (chopped)

4 cups low sodium chicken broth

4 cups water

2 tablespoons olive oil

2 to 3 teaspoons salt

1 teaspoon fresh ground black pepper

1 teaspoon crushed garlic

1 bay leaf

2 to 3 cups finely chifounade collard greens or kale

6 to 8 oz. Chourico Portuguese sausage

chopped-kale-1024x768Preparation:

In a medium saucepan bring the water and chicken broth to a boil. Add the cauliflower, onion, salt, pepper and olive oil. Cook for 8 – 10 minutes on medium heat until cauliflower is cooked.

Remove bay leaf. Puree the cauliflower and onion to a creamy consistency.

Add the chourico and collards.  Cook for 10 minutes on medium heat until the collards are cooked to your desired taste.

Note: You may need to add more or less broth for a thinner/thicker broth.

Remove the chourico and cut into thin slices. Set aside to serve as garnish with 3 slices for each bowl of soup.

Optional: Add a drizzle of olive oil and fresh ground pepper to each serving.

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