For a richer flavor, use bone broth instead of chicken stock. Adjust the amount of red pepper flakes to your desired level of spiciness. If you don't have an immersion blender, you can carefully puree the soup in batches using a regular blender. Be sure to vent the lid to prevent pressure from building up. Feel free to add other vegetables like celery or carrots for added nutrients and flavor. Just be mindful of the carb count if you are strictly following a keto diet.
Keto Caldo Verde with Chorizo
-
PREP TIME25 mins
-
COOK TIME35 mins
-
TOTAL TIME1 hrs
-
SERVING6 People
-
VIEWS10
Embrace the robust flavors of Portugal with a keto-friendly twist! This reimagined Caldo Verde swaps traditional ingredients for low-carb alternatives, delivering a comforting and deeply satisfying soup that won't compromise your dietary goals. A symphony of savory chorizo, vibrant kale, and creamy turnips awaits!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate25 g
-
Cholesterol18 mg
-
Fiber5 g
-
Protein12 g
-
Saturated Fat3 g
-
Sodium1321 mg
-
Sugar5 g
-
Fat9 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Chorizo: Lightly coat a heavy-bottomed 4-quart pot with olive oil cooking spray. Add the chopped chorizo and cook over medium heat, stirring frequently, until the chorizo releases its flavorful oils and becomes delightfully crispy (2-3 minutes). Remove the crispy chorizo with a slotted spoon and set aside to garnish later.
02
StepBuild the Soup Base: Pour 1/2 cup of chicken stock into the pot, using it to deglaze the bottom and capture all those delicious browned bits. Add the remaining chicken stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Bring to a simmer and cook until the turnips are tender and easily pierced with a fork (about 15 minutes). Remove and discard the bay leaves.
03
StepPuree for Creaminess: Using an immersion blender, carefully puree the soup until it reaches a smooth and velvety consistency. This step transforms the humble turnips into a creamy base, mimicking the texture of traditional potatoes.
04
StepIncorporate the Kale: Stir in the finely chopped kale. Cover the pot and cook over low heat until the kale is tender and has infused the soup with its earthy goodness (about 15 minutes).
05
StepServe: Ladle the vibrant green soup into bowls and generously top with the reserved crispy chorizo. A drizzle of olive oil or a squeeze of lemon can further enhance the flavors.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Vicenta Kshlerin
Jun 28, 2025Easy to follow and a great way to get more vegetables into my diet.
Ciara Weimann
Jun 24, 2025My family loved this soup, even my kids!
Demario Lesch
Jun 22, 2025I was skeptical about using turnips, but they work perfectly in this soup. It's so creamy and delicious!
Nyasia Franey
Jun 13, 2025I added a little bit of smoked paprika for an extra layer of flavor.
Willa Becker
Jun 10, 2025This is now a staple in my keto meal plan.
Lorenza Williamsonmayert
Jun 8, 2025The instructions are clear and concise, and the estimated cooking times are very helpful.
Cassandre Kiehn
Jun 8, 2025This recipe is fantastic! The chorizo adds such a wonderful smoky flavor.