I grew up on Caldo Verde, which my mother learned to make in Portugal. The version we had at home is very similar to the first one I posted on the blog some time ago. But yesterday, I was feeling like I needed something different and yet wanted to enjoy more kale, which I always have on hand. I also had on hand some delicious and succulent Spanish cooking chorizo…so it was perfect timing to make Caldo Verde, but in a more traditional manner.
What I have changed to make this Paleo is substituting the cauliflower for the typical potatoes. If you prefer to make with potatoes instead, use 2-3 large ones, and eliminate the cauliflower. Although from my reading and research, potatoes can still be considered both Paleo and Primal, it’s more about the quantities one consumes of them and how they affect our bodies. On my Facebook page, I’ve posted a few articles from Mark’s Daily Apple, which explain the pros and cons of eating this tuber. I’m not obsessive with how I eat, but try to keep everything as healthy as possible, that means learning about my ingredients and taking into consideration how things affect me, my metabolism and my taste buds! I recommend doing the same for yourself… 😉
PALEO CALDO VERDE
Ingredients, for 4
- 250g of kale, cut julienne style (if you don’t have kale, watercress or the turnip greens will also work)
- 1 medium cauliflower, cut into medium to small florets
- 1 medium onion, chopped
- 3 cloves garlic, sliced
- Spanish cooking chorizo or pepperoni of choice
- olive oil
- sea salt and freshly ground black pepper, to taste
In a large pot, place 4-5 tablespoons of olive oil to heat over medium heat. Add the onion and garlic and cook until the onion is translucent. Add the florets of cauliflower and toss around a couple of times. Add enough water to cover the cauliflower completely. Add a large piece of chorizo, about 6 inches long to the mixture. Allow to cook for about 30 minutes, until the cauliflower is very soft.
Remove from heat and remove the chorizo from the pot. With a hand mixer or mini pimer puree the cauliflower and the remaining ingredients. Place back on the stove, over medium heat, and add the sliced kale. Add more water to make the soup thin and watery (and make sure all of the kale is covered, as well). Cook for 15 minutes, until the kale is tender. Season to taste.
In the meantime, cut the cooked chorizo into 1mm slices. Serve the soup with pieces of chorizo and some extra pepper on top.