Vegan Caldo Verde

Caldo verde, a traditional Portuguese soup, translates to “green broth” and is typically made with potatoes, collard greens, and sometimes sausages. It’s a hearty and comforting dish often served at special occasions like weddings and festivals. This vegan version maintains the essence of the original while using plant-based ingredients.

With cold weather approaching, it’s time for big bowls of soup. This recipe was inspired by a traditional Portuguese kale soup seen on TV, but with a twist to make it vegetarian and vegan-friendly. The original recipe surprisingly used water instead of broth, making it easy to adapt.

This recipe serves 4-6 people and is ideal for those following plant-based diets. It’s a simple yet nourishing meal that combines the flavors of onions, potatoes, and kale with the added crunch of crispy mushrooms and a spicy kick from chili oil.

Yield: 4-6 Servings

Vegan Caldo Verde

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This vegan caldo verde is a hearty and comforting Portuguese soup made with potatoes, kale, and crispy mushrooms, perfect for cold weather and serving 4-6 people.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3-6 medium-sized potatoes, cut into chunks
• 2 cups vegetable broth or water
• 2 bay leaves
• Salt and pepper to taste
• 4 cups thinly sliced kale or other leafy greens
• Optional: chili oil and crispy mushrooms for added flavor

Instructions

1. Heat olive oil in a large soup pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
2. Add the minced garlic and sauté for another minute.
3. Add the potatoes, vegetable broth or water, and bay leaves.
4. Bring to a boil, then simmer until the potatoes are tender, about 20 minutes.
5. Mash the potatoes with a potato masher to create a chunky texture.
6. Add the thinly sliced kale and cook for 5 minutes, until it’s tender and still bright green.
7. Meanwhile, sauté slivers of shiitake mushrooms with salt and pepper until crispy. Add chili oil for the spicy part.
8. Dump the crispy mushrooms and spicy oil into the soup pot.
9. This final addition makes the soup special, with the little crispy bits of mushroom and the heat from the chili oil adding extra flavor.
10. Season with salt and pepper to taste.

Notes

This vegan caldo verde is a versatile recipe that can be customized with different types of leafy greens like collard greens or rainbow chard, and adding carrots for a different color and flavor. For a plant-based version, you can use vegan spicy sausage. The recipe is consistent across multiple sources, with slight variations in specific ingredients and cooking times.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 250Total Fat: 10gSodium: 400mgCarbohydrates: 45gFiber: 10gSugar: 5gProtein: 10g