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Caldo Verde Soup {Portuguese Green Soup}. Whole30. Gluten Free. Dairy Free.
Peel onions and roughly chop.
Peel potatoes and cut into 2" chunks. Add 1 pound of the potatoes into a large soup pot with onion and set aside remaining 1 pound of potatoes to add in later.
TIP: Cover set aside potatoes with cold water to prevent browning.
Thinly slice sausage.
Clean collard greens, remove ribs and thinly slice leaves into strips.
Combine onions, 1 pound of the potatoes, salt and broth in a large soup pot. Set over medium high heat and bring to boil. Once boiling, cover, reduce heat to a simmer and cook 15 to 20 minutes until potatoes are fork tender.
Remove from heat and use an immersion blender to puree until completely smooth. Alternately, you could do this in batches in a blender or food processor but be very careful as transferring hot liquid can be not only dangerous but extremely messy
Return pot to stovetop over medium high heat and bring to a second boil. Once boiling add olive oil, sliced sausage, sliced collard greens and remaining cubed potatoes (make sure to thoroughly drain first!).
Lower light to medium and continue cooking an additional 10 to 15 minutes until potatoes are fork tender. Taste and adjust salt if necessary.
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.