Caul-do Verde (Portuguese Caldo Verde with Cauliflower)

By • September 24, 2009 50 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.

More Great Recipes: Cauliflower|Vegetables|Soups|Soup|Olive Oil

Topics: Soups

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Comments (50) Questions (2)


4 months ago Cowpscowper

This recipe is fantastic! I made it as is, though used pork kielbasa (mm!) and found the flavors to be out of this world. Love the smoked paprika flavor. It's pretty low key too, not too much investment. Other than a bit of chopping, for the most part there is a lot of downtime. Makes it easy to take care of other things while cooking which I'm always a fan of. This recipe is a keeper! Thanks, Bogre!


6 months ago cucina di mammina

I adore this recipe but I am NOT a fan of Kielbasa (always very salty to me) so I also prefer to use homemade italian pork sausage or a delicious Spanish spicy chorizo. So yummy!


6 months ago Sixblade Knife

Made this 2 nights ago. Was excellent and easy to make. Had never worked with mustard greens before and i overcooked them. The stem and leaf seem to cook at different speeds so i may separate them add in at different times next time. I also didnt like kielbasa, will try it with spicy sausage instead next time.


7 months ago Azbarracuda

I made this tonight. All the cauliflower in my garden came in about the same time. Finding new ways to use it up led me to this recipe. What a great find. Delicious. Thank you!


10 months 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!


10 months 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.


11 months ago Emily

Super delicious. Great recipe. YUM!


11 months 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.


about 1 year 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!


over 1 year ago gillianknitsalot

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


over 1 year 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! :)


over 1 year ago Laura

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


over 1 year 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.


over 1 year 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.


over 1 year 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.


over 1 year 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.


over 1 year 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!


over 1 year 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.


over 1 year 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!


over 1 year ago cherylb

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


over 1 year 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.