A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.

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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

214 calories; protein 11.6g; carbohydrates 25.4g; fat 9.3g; cholesterol 17.6mg; sodium 1320.8mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2019
I was looking for a recipe which used turnips and came across this. We love caldo verde and had chorizo on hand so I tried it. Delicious! I admit that I didn't have quite enough turnips so I did put in a russet potato. Other than that as described. This will be a go to in our house. Read More

Most helpful critical review

Rating: 2 stars
03/05/2020
Not our favorite. Way too much kale in my opinion. You could half the kale and it would be more proportionate to the dish. Also on the labor intensive side for a weeknight soup. If it takes that long to make I want my family to love it. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
03/05/2020
Not our favorite. Way too much kale in my opinion. You could half the kale and it would be more proportionate to the dish. Also on the labor intensive side for a weeknight soup. If it takes that long to make I want my family to love it. Read More
Rating: 5 stars
12/25/2019
I was looking for a recipe which used turnips and came across this. We love caldo verde and had chorizo on hand so I tried it. Delicious! I admit that I didn't have quite enough turnips so I did put in a russet potato. Other than that as described. This will be a go to in our house. Read More
Rating: 4 stars
09/07/2020
I made this and it came out great, even though I’m novice in the kitchen. 2 things I made alterations to, 1)To keep it more keto, I used cauliflower instead of turnip. 2)I did cut down on the kale, as recommended by another user. These two changes, in my opinion made this perfect. Thanks for the help! Read More
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