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Kale soup with potatoes and shiitake mushrooms (vegan caldo verde)
4.5 from 6 votes

Kale soup with potatoes and shiitake mushrooms (vegan caldo verde)

My vegan version of a caldo verde: the comforting and homey Portuguese kale and potato soup. I use shiitake mushrooms instead of sausage. These mushrooms have a firm texture. And infuse the soup with aromatic depth, enhancing the rustic flavours of Portugal.

Prep Time
2 mins
Cook Time
20 mins
Total Time
22 mins
Servings: 2 bowls
Calories: 353 kcal
Course: Soup
Cuisine: European, Portuguese

Ingredients

  • 2 cups potato diced (300 grams)
  • 1½ cup shiitake mushrooms
  • NO NO extra virgin olive oil
  • 2 large handfuls kale
  • 2 cloves garlic
  • 2 onion yellow
  • 1 tsp paprika powder
  • 4 cloves garlic
  • 1 tsp coriander seeds ground
  • 2 cups water extra if needed
  • ½ teaspoons ground cumin seed
  • 2 tbsp mushroom powder
  • ½ teaspoons chili flakes
  • 2 bay leaf
  • 2 tbsp extra virgin olive oil
  • 1 tbsp extra virgin olive oil

Instructions

    Cup of Yum
  1. Dice the onion and fry in a bit of olive oil until translucent.
  2. In the meantime cut he shiitake: a bit larger than bite size pieces because they will shrink when cooked. Some shiitake are so small you don't need to cut them at all.
  3. Press the garlic and add.
  4. Fry the mushrooms in the frying pan in oil. Or with just a bit of water if you cook oilfree.
  5. Wash and dice the potatoes. You can leave the skin on if it looks nice. Otherwise peel the potatoes. Add.
  6. When they have browned a bit: press the garlic and add.
  7. Keep stirring while the potatoes brown a bit.
  8. Add the spices.
  9. Skip all of the above steps if you cook without oil. Just bake the onions and garlic in a bit of water. And add the potatoes.
  10. Cook until they have shrunk and have a nice brown colour.
  11. Poor the water over the potatoes and add the mushroom powder and bay leaves.
  12. Add the mushrooms to the soup when it's ready to serve.
  13. Let simmer for 15 minutes with the lid on.
  14. Remove the bay leaves and puree the potatoes. But not completely: leave some small chunks.
  15. Wash and cut the kale. Add and cook for another 5 minutes

Nutrition Information

Calories 353kcal (18%)

Nutrition Facts

Serving: 2 bowls

Amount Per Serving

Calories 353

% Daily Value*

Calories 353kcal 18%

* Percent Daily Values are based on a 2,000 calorie diet.