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Calo Verde A Healthy and Tasty Portuguese Soup

March 11, 2019




     This is my take on a traditional Portuguese soup.  In the version commonly found in Portugal, the green comes from a type of cabbage that has a texture and flavor similar to kale.  In my version, I have substituted a mix of baby kale and baby spinach.  This mixture of greens gives it a lighter flavor.

     For a vegetarian option, vegetable stock can be substituted. 



1 pound Yukon gold potatoes

32 ounces of chicken stock

1 large shallot

3 cloves of garlic

3 cups of chopped baby kale

2 cups of chopped baby spinach

1 teaspoon of salt

2 tablespoons of olive oil



Heat the olive oil in a small stock pot. Peel and thinly slice the potatoes. Clean and chop the shallots and garlic. Lightly sweat the shallots and garlic in the olive oil for 2 to 3 minutes.  Add the sliced potatoes and salt.  Cook for another 2 to 3 minutes.

Add the chicken stock and increase the heat.  Bring to a boil and simmer for about 10 minutes or until the potatoes are soft to the fork.

Using a blender or food processor liquefy the potato, shallot, garlic and stock mixture.  Pour the mixture back into the pot and move to the stove top bringing back to a slight boil.

Rough chop the baby spinach and baby kale.  Add the greens to the broth and reduce the heat.  Simmer for 5 minutes.

This makes about four servings and goes great with a grilled piece of crusty bread.




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