THE RECIPE JOURNAL · Main Course
Caldo Verde Soup with Chorizo for Keto Diet
This comforting soup combines savory chorizo with tender kale and creamy potatoes, perfect for a low-carb lifestyle. It's easy to make and packed with flavor, making it a great choice for anyone following a keto diet.
FROM THE KITCHEN • Caldo Verde Soup with Chorizo for Keto Diet
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by spraying a heavy-bottomed pot with some cooking spray. Add the chorizo and cook it, stirring often, until it releases its fat and gets nice and crispy—this usually takes about 2 to 3 minutes. Use a slotted spoon to take the chorizo out and set it aside.
02
Step 2
Pour half a cup of chicken stock into the pot to deglaze, scraping up any tasty browned bits stuck to the bottom. Then add the rest of the stock along with the turnips, chopped onion, garlic, red pepper flakes, bay leaves, and a pinch of salt and pepper. Let everything simmer until the turnips are tender, which should take around 15 minutes.
03
Step 3
Once the turnips are soft, fish out and discard the bay leaves. Use an immersion blender to puree the soup until it’s nice and smooth.
04
Step 4
Stir in the kale, cover the pot, and let it cook gently over low heat for about 15 minutes until the kale softens. Serve the soup in bowls and sprinkle the crispy chorizo on top.
Why you’ll love it
This soup is hearty and full of flavor while staying low in carbs. The combination of spicy chorizo and tender kale creates a comforting meal that fits perfectly into a keto lifestyle. It’s easy to make and warms you up on chilly days.
How to serve
Serve this soup hot with a drizzle of olive oil on top. It pairs well with a simple side salad or steamed vegetables for a complete keto meal. A sprinkle of grated cheese can add extra richness if you like.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the kale from getting too mushy. This soup can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.
