Cape Verde Vegetable Soup Recipes

CAPE VERDE VEGETABLE SOUP

Steps:

• Sautee the onions and the garlic in the oil for 10 minute Add the summer savory or thyme and the ground chiles and sautee gently, stirring often, for another 5 minutes.
• Add the rest of the ingredients, excet the lemon juice, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 20 minute Add the lemon juice. Serve topped with chopped fresh parsley or more fresh cilantro or both.

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)

Steps:

• Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
• Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
• When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

CALDO VERDE (PORTUGUESE GREEN SOUP)

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.

CANJA (CAPE VERDE ISLANDS) RICH CHICKEN & RICE SOUP

Steps:

• Saute onions in oil. Next add chicken pieces, boullion cubes and saute a few minutes more.
• Add 3 cups of water to the pan and bring to a boil.
• Simmer 30 to 35 minutes, until rice is cooked. Add water to adjust to desired consistency.