Caldo Verde (Portuguese Soup With Cauliflower)

Name: Caldo Verde (Portuguese Soup With Cauliflower)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds cauliflower florets (from 1 medium head); 1 teaspoon ground cumin, or to taste; 1/2 tablespoon smoked paprika; 2 pinches salt and pepper, plus more to taste; 2 tablespoons olive oil, plus extra for roasting; 1 Spanish onion, chopped; 4 large garlic cloves, minced; 1/2 teaspoon red pepper flakes; 8 cups chicken stock; 1/2 pound smoked turkey kielbasa, sliced (Wellshire Farms brand is particularly good); 1 bunch mustard greens, shredded; 1/4 cup parsley, finely chopped; 1/4 cup cilantro, finely chopped; 1/2 lemon, juiced

Servings: persons

2 pounds cauliflower florets (from 1 medium head)
1 teaspoon ground cumin, or to taste
1/2 tablespoon smoked paprika
2 pinches salt and pepper, plus more to taste
2 tablespoons olive oil, plus extra for roasting
1 Spanish onion, chopped
4 large garlic cloves, minced
1/2 teaspoon red pepper flakes
8 cups chicken stock
1/2 pound smoked turkey kielbasa, sliced (Wellshire Farms brand is particularly good)
1 bunch mustard greens, shredded
1/4 cup parsley, finely chopped
1/4 cup cilantro, finely chopped
1/2 lemon, juiced

1
Preheat oven to 450 F. Toss cauliflower florets with cumin, smoked paprika, and liberal amounts of salt, pepper, and olive oil. Spread in a single layer in a roasting pan or baking dish and roast in the oven for 30 minutes.
2
Remove florets and set aside. Deglaze the roasting pan with 1 cup of the chicken stock, stirring to scrape up browned bits. Mix in with the remaining stock.
3
Saute the onion in 2 tablespoons of olive oil over medium-medium high heat until tender and translucent and beginning to brown. Add garlic and pepper flakes and saute until fragrant, about 30 seconds. Add cauliflower and stock and bring to a boil, then reduce heat and simmer about an hour. Remove from heat and puree.
4
Return the pureed soup to low heat. Add sausage and cook about 10 minutes. (You can brown the sausage beforehand if you like.) Add the mustard greens and parsley and simmer another 5 to 10 minutes until the greens soften a bit. Remove from heat. Stir in the cilantro and the lemon juice and season to taste with salt and pepper. Serve with a sprinkle of smoked paprika and a drizzle of olive oil.

1236

kcal

Calories

Fat

Carbs

179

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds cauliflower florets (from 1 medium head), 1 teaspoon ground cumin, or to taste, 1/2 tablespoon smoked paprika, 2 pinches salt and pepper, plus more to taste, and more.

Yes, Caldo Verde (Portuguese Soup With Cauliflower) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!