Vegetarian Portuguese Kale Soup

Warm and hearty, this Vegetarian Portuguese Kale Soup is a wholesome twist on the classic caldo verde, packed with vibrant flavors and nourishing ingredients. Featuring tender kale, creamy cannellini beans, and chunks of perfectly cooked Russet potato, this soup is elevated with the smoky depth of paprika and a hint of cumin. Fresh aromatics like garlic, onion, celery, and carrot create a robust base, while a clever technique of blending a portion of the soup adds a velvety texture. Ready in under an hour, this one-pot wonder is perfect for cozy weeknights or meal prep, offering a satisfying, plant-based option that's as delicious as it is nutritious. Serve it piping hot with crusty bread for a comforting meal that’s sure to impress! Keywords: vegetarian Portuguese kale soup, caldo verde, plant-based soup recipe, hearty kale soup, healthy Portuguese soup.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 carrot, diced
• 2 celery ribs, diced
• 6 cups vegetable broth
• 1 large Russet potato, peeled and cubed
• 1 15-ounce can cannellini beans (or any white beans), drained and rinsed
• 4 cups kale, stemmed and chopped
• 1 teaspoon smoked paprika
• 0.5 teaspoons ground cumin
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 teaspoons red pepper flakes (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the garlic, carrots, and celery. Cook for another 3-4 minutes until fragrant.

Step 4

Pour in the vegetable broth and add the cubed potato, smoked paprika, cumin, bay leaf, salt, and black pepper (and red pepper flakes, if using). Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Step 6

Cover the pot and simmer for 15 minutes, or until the potatoes are tender.

Step 7

Use a slotted spoon to remove 1 cup of the cooked potatoes and vegetables, then blend them in a blender with a little broth until smooth. Return the blended mixture to the pot to thicken the soup.

Step 8

Add the cannellini beans and chopped kale to the pot, stirring to combine.

Step 9

Simmer for an additional 10 minutes until the kale is tender.

Step 10

Taste and adjust seasonings as needed.

Step 11

Discard the bay leaf and serve hot with crusty bread or a side of your choice.

Nutrition Facts

Serving size	(3034.6g)

Amount per serving	% Daily Value*
Calories	1724.4

Total Fat 46.8g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6624.4mg	0%
Total Carbohydrate 276.7g	0%
Dietary Fiber 59.8g	0%
Total Sugars 45.2g
Protein 74.8g	0%

Vitamin D 0IU	0%
Calcium 1441.7mg	0%
Iron 25.6mg	0%
Potassium 8265.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.1%

Protein: 16.4%

Carbs: 60.6%