Caldo Verde Soup with Salmon Linguica Sausage
Caldo Verde Soup with Salmon Linguica Sausage
Author: Chef Kelly Yorke
Caldo Verde is a traditional Portuguese soup often served during social gatherings. It is made with dark leafy greens, potatoes and a Portuguese-type sausage called Linguica (pronounced Linn-gwuee-sa). My version of this classic dish is therapeutic for soothing female hormone-related discomforts by providing a rich source of nutrients such as calcium (from the greens and cheese), vitamin D (in the salmon, greens and cheese), B-vitamins (from the salmon and greens), fiber (from the veggies and seeds), magnesium (from the pepita seeds), vitamin A (from sweet potatoes) and zinc (from the pumpkin seeds).Ingredients
- Olive oil (Napa Valley Naturals Orgainc Extra Virgin Olive Oil)
- Garlic, crushed or minced (Emperor’s Kitchen Organic Chopped Garlic)
- Chopped onions
- Water
- Sweet potatoes, peeled and cubed
- Frozen chopped collard greens, or kale
- Chef Kelly’s Salmon Linguica-flavored sausage patties, (about six and a half cooked patties)
- Manchego cheese (A Spanish type cheese made with sheep’s milk)
- Pumpkin kernels (pepita seeds) (Woodstock Organic Pumpkin Seeds)
Instructions
- Heat a large pot over medium high heat and add oil, onions and garlic and sauté, stirring frequently until the onions are translucent and soft, about 3-4 minutes.
- Add water and cubed sweet potatoes and bring mixture to a gentle boil and cook until potatoes are soft and mushy.
- Meanwhile, cook sausage patties per recipe and then dice into small pieces.
- Remove the pot from the stove and remove the potatoes from the pot using a slotted spoon or skimmer, mash them in a separate bowl using a potato masher or hand immersion blender and then return them to the pot.
- Return the pot back on the stove then add the sausage slices and kale or collard greens. Bring mixture to a boil then reduce heat and simmer uncovered for about 10 minutes or until the kale is tender. Adjust seasoning with salt and pepper (if desired).
- Serve hot in large soup bowls and garnish with cubes of Manchego cheese and pepita seeds (pumpkin seed kernels).
Notes
Per Serving: 339 Calories; 16g Fat; 25g Protein; 25g Carbohydrate; 6g Dietary Fiber; 58mg Cholesterol; 378mg Sodium.
Visit our Sponsors
Latest Recipes
- January is National Soup Month – Host a Soup Crawl
- Fiery, Sweet & Sour Cucumber Salad
- Celebrate In and Out of Season
- The Scoop on Honey
- Saffron – Expensive, but as Internationally Loved as The Olympics
Find Therapeutic Recipes
Stress Depression Pre-Diabetes Stroke Organic, Healthy and Delicious Dessert Recipes Beverages Sidedish Osteoperosis PMS & Cramps Recipes to help the symptoms of Alzheimer's Disease Soup Healthy, Delicious Salad Recipes from Chef Kelly Yorke Easy, Healthy Breakfast & Brunch Recipes Diabetes Eye Health Microbiome Menopause Insomnia IBS Hypertension Appetizers & Sides Recipes for Anti Inflammation from Chef Kelly Yorke Cancer fighting Gluten Free Lunch Entrees that are Easy, Healthy and Delicious from Chef Kelly Yorke Headache Helping Heart Healthy Breast Health Prostate Health Probiotic Cold & Virus Arthritis Recipes the improve Back Pain, from Chef Kelly Yorke Easy to Follow Recipes for ADHD Vegan Therapeutic Cuisine Dinner Recipes - Chef Kelly Yorke Lactose Intolerant Vegetarian Memory
