How to cook vegan caldo verde

I love getting a CSA box, but it is always a challenge to fit it all in my fridge. Caldo verde to the rescue! You can easily use up some of the most voluminous greens in this tasty soup.

The first step is to dice the onion.

Next, mince the 4 garlic cloves.

Peel and dice the potatoes.

Heat the oil in a large stock pot.

Add the onions, and cook until they are translucent

Add the garlic and the red pepper flakes.

Cook for another minute or so.

Add the vegetable stock and the water. Turn the heat up to high. While the soup is coming to a boil you can prepare your greens

A portuguese cabbage, such as the Couve Tronchuda shown here, is traditional in caldo verde. However almost any leafy green (kale, chard, etc) will work.

Wash and chop the cabbage. You can do it the traditional way, which is to slice it into very thin ribbons. I prefer bigger pieces, so I roughly chop it up.

In an effort to use up as much of the items that take up a lot of room in the fridge, I will also throw in some turnip greens. Wash the turnip greens and roughly chop.

When the soup has come to a boil, reduce the temperature to a simmer and cook until the potatoes are tender. This should take about 10 to 15 minutes.

Remove about half of the soup and blend until smooth.

Return the blended soup to the pot.

Turn the burner back on and bring to a simmer.

Chop up the vegan sausage into half moons. I really like the Field Roast Smoked Apple Sage sausage in this soup.

Add the greens to the soup, and cook down for a minute or two.

Add the vegan sausage and simmer for another couple of minutes. Depending on how tough your greens are, you may need to cook for a longer period of time. Adjust the salt and pepper to taste.

Drizzle some good quality olive oil on top and serve.