Keto Caldo Verde With Chorizo Recipes
KETO CALDO VERDE WITH CHORIZO
A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.
Provided by kitchgirl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
- Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
- Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.4 g, Cholesterol 17.6 mg, Fat 9.3 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 1320.8 mg, Sugar 5.4 g
CALDO VERDE (PORTUGUESE GREEN SOUP)
This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your favorite loaf of bread!
Provided by SANDRA5
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
- Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
- Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
- Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.
Nutrition Facts : Calories 401.8 calories, Carbohydrate 45.2 g, Cholesterol 24.6 mg, Fat 20.2 g, Fiber 5.2 g, Protein 11.7 g, SaturatedFat 5.4 g, Sodium 1352 mg, Sugar 3.4 g
KETO CALDO VERDE WITH CHORIZO
A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.
Provided by kitchgirl
Categories Vegetable Soup
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
- Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
- Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.4 g, Cholesterol 17.6 mg, Fat 9.3 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 1320.8 mg, Sugar 5.4 g
KETO CALDO VERDE WITH CHORIZO
A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.
Provided by kitchgirl
Categories Vegetable Soup
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
- Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
- Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.4 g, Cholesterol 17.6 mg, Fat 9.3 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 1320.8 mg, Sugar 5.4 g
KETO CALDO VERDE WITH CHORIZO
A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.
Provided by kitchgirl
Categories Vegetable Soup
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
- Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
- Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.4 g, Cholesterol 17.6 mg, Fat 9.3 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 1320.8 mg, Sugar 5.4 g
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