Introducing a new twist to the oh so loved classic, Caldo Verde! This soup has always held a special place in my heart, and now, with a special ingredient it cuts the calories in half! Still the familiar flavors of this traditional dish that we know and love combined with the innovative twist, making every spoonful guilt-free. Enjoy the heartwarming taste of Caldo Verde, reinvented for a healthier indulgence!
Ingredients:
1/4 cup olive oil
1 choriço, sliced
1 onion, chopped
3 cloves of garlic
1 box of chicken stock
3 medium-sized potatoes, peeled and diced
Salt, pepper, garlic powder, and chicken bouillon powder to taste
1 head of cauliflower, chopped (I used frozen because I couldn’t find any fresh at my grocery store)
Water, as needed
Fresh parsley, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the sliced choriço and sauté until nicely browned. Remove the choriço from the pot and set it aside.
2. In the same pot, add the chopped onion and sauté until translucent. Then, add the minced garlic and continue sautéing until both the onion and garlic turn golden brown.
3. Pour in the chicken stock and add the diced potatoes. Bring the mixture to a boil.
4. Season with salt, pepper, garlic powder, and chicken bouillon powder to taste. Stir in the chopped cauliflower, which is the secret ingredient for a healthier version.
5. Add enough water to cover the ingredients and bring the mixture back to a boil. Once boiling, reduce the heat and let it simmer until the potatoes and cauliflower are tender.
6. Using an immersion blender or regular blender, carefully blend the soup until smooth and creamy.
7. Bring the blended soup back to a boil and add the cooked choriço. Cook for a few more minutes until the choriço is heated through and tender.
8. Serve the Caldo Verde in bowls with one or two pieces of choriço and garnish with a drizzle of olive oil and a sprinkle of fresh parsley, if desired.
9. Enjoy your easy, healthy, and delicious Caldo Verde!