If you love Caldo Verde or Kale Soup you’ll love my new Keto Diet, low carb recipe. It tastes pretty close to the original recipe for Kale Soup 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.
1 12 oz. package of Birds Eye Mashed Cauliflower
2 – 3 cups low sodium organic chicken broth
2 – 3 cups water
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1 bay leaf
4 to 6 oz of Chourico Portuguese sausage
In a medium saucepan bring the water, chicken broth, and cauliflower to a boil. Add salt, pepper, olive oil, bay leaf and kale. Cook for 5 minutes on medium heat.
Add the chourico and cook for another 5-10 minutes until the kale is cooked to your desired taste.
Note: You may need to add more liquid if you want a thinner broth.
When kale is cooked, remove the chourico and slice thin. Remove bay leaf.
Before serving, add 3 pieces to each bowl of soup.
Optional: Add a drizzle of olive oil and fresh ground pepper to each serving.