It's November, which means the days are colder and shorter and it's time to break out your favorite hardy soup recipes! Participants from our Dedham Parks and Recreation garden program shared one of their favorites: Portuguese Caldo Verde (green soup). It's a hardy, nourishing soup made with potatoes, onions, finely-shredded kale and olive oil, served with chourico (spicy smoked sausage) and corn bread.
This is a perfect garden recipe to use in November, as almost all of these ingredients can be found in a November garden. And it's a great use for kale!
Ingredients
2 Tablespoons olive oil
1 1/2 Cups finely chopped yellow onion
1 Tablespoon minced garlic
2 Pounds russet potatoes, peeled, 1/2-inch cubes
9 Cups chicken stock or low sodium chicken broth
1/2 Teaspoon crushed red pepper
1/2 Pound chourico, 1/4-inch dice (or thin rounds)
1/2 Pound kale, thinly shredded
1/4 Cup parsley, chopped
1/2 Cup cilantro, chopped
2 Tablespoons mint, chopped
Salt & Pepper
Directions
In large soup pot, heat olive oil and saute onions. Add garlic. Add potatoes, chicken stock and red pepper. Bring to a boil, then reduce to simmer. Cook covered until potatoes are falling apart (about 1 hour). Mash/whisk potatoes until pureed. Add chourico. Cook 15 minutes. Stir in shredded kale. Cook 15 minutes. Stir in remaining herbs. Season to taste with salt and pepper.
For more garden recipes that make the most of your garden harvest, or to learn how to grow your own, pick up a copy of our book The Urban Bounty - How to Grow Fresh Food Anywhere.
