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Brazilian Caldo Verde, plated and ready to serve

Brazilian Caldo Verde, Collard Green and Sausage Soup

Caldo verde, green broth, came to Brazil from northern Portugal and became a winter and festa junina favorite. Silky ribbons of collard greens float in a creamy soup with slices of smoky calabresa sausage. Blended cauliflower takes the place of potato and gives the same velvety body.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: Brazilian
Servings: 6 servings
Calories: 259kcal

Ingredients

  • 2 tablespoons olive oil plus more to serve
  • 1 medium onion chopped
  • 3 garlic cloves sliced
  • 1 large head cauliflower cut into florets (about 6 cups)
  • 6 cups chicken bone broth
  • 9 ounces smoked calabresa or Portuguese-style sausage sliced
  • 1 bunch collard greens stems removed, very finely shredded
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft, then add the garlic and cook 1 minute more.
  • Add the cauliflower and broth, bring to a boil, then lower the heat and simmer for 15 to 20 minutes until the cauliflower is very tender.
  • Meanwhile, brown the sausage slices in a dry skillet over medium heat for 4 to 5 minutes. Set aside, keeping the rendered fat.
  • Blend the soup with an immersion blender until completely smooth. Season with salt and pepper.
  • Bring the soup back to a simmer, stir in the collard ribbons and cook for 3 to 4 minutes, just until bright green and tender. Add most of the sausage.
  • Ladle into bowls and top each with the remaining sausage, a drizzle of the sausage fat or olive oil, and a grind of black pepper.

Notes

The collards should be shredded as thin as you can manage, almost like threads. Roll a stack of leaves into a tight cigar and slice crosswise with a sharp knife. Add them at the very end so they stay green and slightly crisp.
Chef's Tip: Make the soup base a day ahead. It thickens in the fridge and the flavor deepens; just add the greens and sausage when reheating.
Keto Swap: Traditional caldo verde is thickened with puréed potatoes, which can add 20 grams of net carbs or more to a bowl. Puréed cauliflower gives the same creamy body for a fraction of that.
Success Tip: Serve with the Pão de Queijo from Chapter 2 for dunking. For milder palates, use a non-spicy smoked sausage.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 259kcal | Protein: 17g | Fat: 18g | Fiber: 3.7g
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