Caldo Verde – Kale – Low Carb Soup
If you love Caldo Verde or Kale Soup like my son, 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.
This recipe 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.
3 (14 oz) packages of frozen cauliflower or (3 pounds fresh cauliflower)
1 large onion (chopped)
4 cups low sodium chicken broth
4 cups water
2 tablespoons olive oil or more
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
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.