Growing up with mom’s cooking and learning from her, created the seed you see today of my culinary skills. I thrived to learn different levels of food to which I learned so much with my keto journey.
In the beginning, I thought I had to literally remove all the foods I grew up with. But after searching and teaching e myself, I realized that some of those favorite Portuguese dishes can be created and I am so happy that I can posted here for you to enjoy also.
Caldo verde is a popular soup in Portuguese cuisine. The basic traditional ingredients for caldo verde use collard greens or kale, potatoes, olive oil, black pepper and salt. Garlic and onion are traditionally added as well. The soup is usually accompanied by slices of paio, chouriço or linguiça, and with Portuguese broa corn-bread or rye-bread for dipping. In Portugal, caldo verde is typically consumed during Portuguese celebrations, such as weddings, birthdays, and popular celebrations.
This is my husbands favorite soup and I make it for him, my daughter and my mom. I love it too but its high in carbs for me so I created a low carb version using cauliflower. It came out really good especially when I added olive oil, minced onions and nutritional yeast. It really completed the recipe and knocked it out of the park.
I have ideas of making this vegan but still in the works in my head so stay on this.
Keto Portuguese Kale Soup (Caldo Verde)Course: SoupsCuisine: PortugueseDifficulty: Moderate
2.6 gper bowl
1/4 cup extra-virgin olive oil
1 pkg chouriço or linguiça
1 large onion diced
2 garlic cloves, minced
1/4 cup of nutritional yeast
1 cauliflower head, roughly chopped
8 cups cold water
1 pound kale or collard greens stems removed, leaves cut into very, very thin slices
black pepper and salt, for taste
- In a large pot over medium heat, warm the oil. Add the chouriço and cook until lightly browned on both sides, 3 to 5 minutes.
- Using a fork and remove the sausage to a plate. Leave the dripping because its fat will flavor the soup.
- Dump the onions into the pot. Sprinkle with salt and cook, stirring occasionally, until softened and translucent. Add the garlic and cook for 2 minutes more.
- Stir in the cauliflower, add the water and add the chouriço back. Bring to a boil. Reduce the heat so the soup gently simmers. Cook until the cauliflower are almost tender, 10 to 20 minutes. Remove from the heat and let the soup cool just a bit before you purée .
- Remove the chouriço and purée the soup using an immersion blender.
- Add the kale and nutritional yeast to the soup, bring everything back to a boil, and then reduce the heat and simmer until tender, 2 to 5 minutes. Season with more salt, if needed, and pepper. Cut up the chouriço in slices and you can put back or set aside to garnish the soup in the bowls.
- Ladle the caldo verde into bowls and garnish with the remaining slices of chouriço. (The soup can be cooled, covered, and refrigerated overnight. Simply warm over low heat before serving.)
- The net carbs for this bowl is 2.6 grams in 1 bowl