Low-Carb Caldo Verde with Smoky Chorizo

Name: Low-Carb Caldo Verde with Smoky Chorizo
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Brazilian, Portuguese
Ingredients: 8 cups Chicken Stock; 5 whole Dried Bay Leaves; 3 cloves Garlic; 2 lb Kale; 0.5 tsp Olive Oil Cooking Spray; 0.25 lb Pork Sausage; 0.25 tsp Red Pepper Flakes; 1 dash Salt & Pepper; 6 whole Turnip; 1 whole White Onion

Soup 🍲 Brazilian 🇧🇷Portuguese 🇵🇹 Sugar-Free Gluten-Free

Low-Carb Caldo Verde with Smoky Chorizo swaps turnips for potatoes, keeping the broth light yet full-bodied with garlic, bay, and a gentle heat from red pepper flakes. Silky puréed greens meet tender ribbons of kale, while crisped chorizo adds smoky richness and texture. Great for a cozy dinner or a comforting lunch on cool days.

Prep25 mins
Cook35 mins
Serves6
DifficultyMedium

1

Coat a heavy-bottomed 4-quart pot with cooking spray. Add the chorizo and cook, stirring often, until it releases its fat and becomes crispy, 2 to 3 minutes. Remove it with a slotted spoon and set aside.
2

Pour 1/2 cup chicken stock into the pot and scrape up any browned bits from the bottom. Add the remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until the turnips are tender, about 15 minutes. Discard the bay leaves. Puree the mixture with an immersion blender until smooth.
3

Stir the kale into the soup. Cover the pot and cook over low heat for about 15 minutes. Ladle into a bowl and top with the cooked chorizo.