How to Make Keto Caldo Verde with Chorizo - A Step-by-Step Guide

Looking for a delicious and hearty low-carb soup that will warm you up on a chilly evening? This Keto Caldo Verde with Chorizo is the perfect choice. Packed with flavorful chorizo, hearty kale, and rich broth, this soup is satisfying and comforting while still fitting into a ketogenic diet.

Caldo Verde is a traditional Portuguese soup that typically features potatoes, but in this keto-friendly version, we've swapped them out for cauliflower to keep the carb count low. The result is a flav...

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Ingredients

  • olive oil cooking spray (such as PAM®)
  • ¼ pound chorizo sausage, chopped
  • 8 cups homemade chicken stock
  • 6 medium turnips, peeled and chopped
  • 1 white onion, chopped
  • 3 cloves garlic, chopped
  • ¼ teaspoon red pepper flakes
  • 5 bay leaves
  • salt and ground black pepper to taste
  • 2 pounds kale, thick stems removed, leaves finely chopped

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • 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

    214 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 18mg
    • Sodium: 1321mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 12g
    • Vitamin C: 208mg
    • Calcium: 255mg
    • Iron: 3mg
    • Potassium: 1005mg