Caul-do Verde (Portuguese Caldo Verde with Cauliflower)

By • September 24, 2009 • 46 Comments

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Author Notes: This is a riff on the classic Portuguese Caldo Verde, a deceptively simple soup of olive oil, potatoes, Linguica sausage, and kale. I got the idea to substitute cauliflower for the potatoes from a mashed-potato alternative of cauliflower, fennel seed, and white beans my father used to make. I roast the cauliflower with smoked paprika and cumin for added depth of flavor.Bogre

Food52 Review: WHO: Bogre is new to the cooking game. His style? Hitting the ground running.
WHAT: A deceptively creamy, comforting bowl of soup.
HOW: Roast cauliflower, purée with stock, and do the soup thing.
WHY WE LOVE IT: Where potatoes take up residence in the traditional version of this soup, Bogre ingeniously swaps in roasted -- then puréed -- cauliflower. What you get is a richness that's earthy without being heavy, or, the soup we'd be happy to eat every single day.
The Editors

Serves 6 to 8

  • 2 pounds cauliflower florets (from 1 medium head)
  • 1/2 to 1 teaspoons ground cumin, or to taste
  • 1/2 tablespoon smoked paprika
  • Salt and pepper
  • 2 tablespoons olive oil (plus extra for roasting)
  • 1 Spanish onion, chopped
  • 4 large garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 8 cups chicken stock
  • 1/2 pound smoked turkey kielbasa, sliced (Wellshire Farms brand is particularly good)
  • 1 bunch mustard greens, shredded
  • 1/4 cup parsley, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 1/2 lemon, juiced
  1. Preheat oven to 450 F. Toss cauliflower florets with cumin, smoked paprika, and liberal amounts of salt, pepper, and olive oil. Spread in a single layer in a roasting pan or baking dish and roast in the oven for 30 minutes.
  2. Remove florets and set aside. Deglaze the roasting pan with 1 cup of the chicken stock, stirring to scrape up browned bits. Mix in with the remaining stock.
  3. Sauté the onion in 2 tablespoons of olive oil over medium-medium high heat until tender and translucent and beginning to brown. Add garlic and pepper flakes and sauté until fragrant, about 30 seconds. Add cauliflower and stock and bring to a boil, then reduce heat and simmer about an hour. Remove from heat and purée.
  4. Return the puréed soup to low heat. Add sausage and cook about 10 minutes. (You can brown the sausage beforehand if you like.) Add the mustard greens and parsley and simmer another 5 to 10 minutes until the greens soften a bit. Remove from heat. Stir in the cilantro and the lemon juice and season to taste with salt and pepper. Serve with a sprinkle of smoked paprika and a drizzle of olive oil.
Jump to Comments (46)

Comments (46) Questions (2)

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8 days ago Cathy

I made this last night using Mexian Chorizo sausage (grilled first), and went a bit lighter on the hot pepper flakes to offset the spicey sausage. It was fantastic! Looking forward to leftovers tonight!

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15 days ago pxrising

Considering that I don't care for cauliflower or bitter greens, I'm not sure what possessed me to try this soup. But OMG I'm so glad I did. It's absolutely creamy, smoky delicious. As as base for soup, cauliflower is pretty much a flavor carrier, and the bitterness of the mustard greens was tempered by the savory saltiness of the smoked turkey sausage I used. The "bunch" of greens could vary considerably in size, so I started with about 8 large leaves, or about 4 cups chopped, which was just the right amount for me. Since I'm avoiding high potassium foods at the moment, swapping out the potatoes for cauliflower worked perfectly for me. Thanks Bogre for this wonderful soup recipe.

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about 1 month ago Emily

Super delicious. Great recipe. YUM!

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about 1 month ago Kinsey

Had 2 cups of broth from cooking lentils so used that for part of the liquid. Also: cabbage + a couple of handfuls of arugula for the greens and juice of a whole lemon. Result was outstandingly good, especially the lentil broth addition.

Robin

5 months ago robin

I just made this soup....and I LOVE it! I did a few changes, I did not puree it.
and at the table added a bit of apple cider vinegar. It was a great finisher for this soup!

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7 months ago gillianknitsalot

This soup is unbelieveable! Sooooo delicious! And really works anytime of the year on a rainy day.

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10 months ago AndiMor

The first time I made this recipe we had our friends over for dinner and we were not disappointed, in fact the contrary, it was absolutely delicious!
I used curly kale instead of mustard green and Spanish chorizo that I briefly fried off first.
All in all a fab and healthy dish! :)

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10 months ago Laura

I used kale plus more parsley--delicious on a winter night!

Stringio

10 months ago Cecília Mota

Your soup looks good, but I can't understand why you call it portuguese Caldo Verde. This soup has nothing to do with caldo verde. Not similar in anyway.

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10 months ago mmcdaniel

I so a similar variation on caldo verde. Upon serving, I drizzle on a little sherry vinegar and add a pinch of toasted cumin seeds.

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11 months ago lloreen

I made this with turnip greens and it was fabulous. Usually I dislike the bitterness of turnip greens, but it gave a nice little bite with the creamy cauliflower. This recipe is one for the winter rotation.

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11 months ago maya

This was amazing. I was nervous while making it but the combined flavors were excellent. It came out almost like a hearty stew.

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11 months ago MariahK

Wow! This soup is amazing. Definitely more than the sum of its parts. I used spinach (pulsed in the food processor to shred it) instead of mustard greens and andouille sausage instead of kielbasa, but next time I'm going to make as directed. I'm sure it would have been incredible with the mustard greens!

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11 months ago cherylb

thanks for input. I, too, subbed but rainbow chard for the mustard green, hot turkey kielbasa, reg paprika plus liquid smoke. I had trouble shredding greens, though. Next time I will chop them finely. (the long strips kept slapping me in the face).The soup is wonderful.

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11 months ago Sandra

I made this last night with a few minor substitutions. I used kale instead of mustard greens and chicken sausage instead of the turkey. All in all, it was great. I will be making this again and again! Thank you!

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11 months ago cherylb

smoked paprika comes in sweet, bittersweet, and Hot. Which is recommended for this recipe?

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11 months ago Bogre

I'd go with sweet, or a combination to taste of sweet and a little bit of hot, bearing in mind that the soup already gets a little bit of zip from the crushed red pepper.

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11 months ago Carol Mathias

Veg head, thanks for answering my questions!

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11 months ago veghead

This soup is really good. I am vegetarian and made it with veggie stock and vegan sausage. Perfect for a snowy Colorado evening. Thank you for this recipe. It will go into my regular rotation.

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10 months ago megs

I was thinking of doing the miso hunger stock from trader joes (one of my fav. New finds) plus nutritional yeast and sherry roasted wild mushrooms in place of the sausage (not a fan of the meatless knockoffs). I think the spicy mustard greens are appropriate here. What a powerfully healthy meal (even if you add the meat)!

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10 months ago megs

*miso ginger* autocorrect !

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10 months ago Bogre

Megs--
Will you let me know how that turns out if you do get a chance to try it? I'm especially curious about how the sherry-roasted mushrooms would play. Thanks.

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12 months ago Celestyyne

This was delicious!! I used mixed chili pepper flakes including habanero - a really nice kick without being overpowering thanks to the cauliflower base.

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about 1 year ago EmilyC

I made this last night and it was a big hit! Simple to prepare and really complex in flavor. I took your suggestion and browned the sausage first, then proceeded with sweating the onions, etc. It added a nice layer of flavor. I'm excited about leftovers!