Goan Caldo Verde
Goan Caldo Verde
Caldo Verde is a traditional Portuguese soup made with potatoes and kale. In this version, we travel to Goa, on the Southwestern coast of India, which was once populated by Portuguese spice merchants who succeeded the Arabs in control of the black pepper trade. Instead of potatoes, this soup is thickened by lentils and given flavor with Indian spices, showing off the cultural (and culinary) ties between Portugal and the Malabar Coast.
2 T olive oil
½ yellow onion, thinly sliced
1 garlic clove, minced
2 tsp fresh ginger, finely chopped
½ tsp ground coriander
½ tsp ground black pepper
¼ tsp ground cumin
Sprinkle of turmeric
1 cup yellow lentils, rinsed
6 cups vegetable broth
1 2 oz. link organic chorizo, thinly sliced
1 bunch Lacinato (Dinosaur) kale, rinsed well and bottoms trimmed
1 loose handful cilantro (garnish)
Heat up the olive oil in a large pot. Sweat the onion and garlic gently in the oil, and then add the fresh ginger. Once the onions are translucent, add all of the spices, and let the flavors meld.
Meanwhile, bring the vegetable broth to a boil in a separate pot.
Stir the lentils into the onions and spices, and then pour in the boiling broth.
Bring everything to a boil and simmer for 20 minutes, until the lentils are soft and cooked through.
While the liquid is simmering, chop the kale into very thin ribbons.
Also, heat up a small saute pan, and cook the chorizo through. Drain on a plate covered with a paper towel (to remove excess fat).
After the lentils are soft, blend the soup, and bring back to a simmer.
Add the sliced kale and chorizo, and season with salt to taste.
Garnish with the cilantro and serve.