Sometimes you think you have the ingredients you need and then you cut into something and discover you need to rethink things on the fly. I hate onions, garlic, and linguiça sauteeing for a Caldo Verde when I discovered only a couple of my potatoes were any good. I suppose this is why you are supposed to do mise en place before you cook one thing, but I chop while I cook and probably always will. Okay, time to cook on the fly.
- 1 yellow onion, chopped
- 4 cloves of garlic, minced
- 2 linquiça sausage sliced into 1/2 slices.
- 1 tsp red chile flakes
- 2 tsp dried oregano
- 2 cans of diced tomatoes
- 1 rutabaga, peeled and chopped
- 2 carrots, scrubbed and chopped
- 2 potatoes, peeled and chopped
- 3 cups of finely chopped fresh kale
- olive oil
- salt and pepper
- kosher salt
So, starting with what was already cooking:
In a stock pot, I heated 2 tbsp of olive oil over medium heat. I added yellow onions and sauteed until beginning to brown. I added the garlic, oregano, red pepper flakes, salt and pepper, and linguiça and cooked for about 3 minutes. Now this was when I would be adding the potatoes for Caldo Verde, but no…
I turned on the oven to roast some root vegetables rather than boil potatoes.
So, I decided to use rutabaga and thought I needed a brighter flavor. I added diced tomatoes and added the same amount of water as I added tomatoes. (I filled the empty cans, shook them a bit, so everything dumped into the stock pot.) I turned the heat to a low simmer.
Meanwhile. I tossed the chopped rutabaga, carrots, and potatoes in a roasting pan with 1 TBSP of olive oil and a sprinkling of kosher salt. I roasted them at 450°, turning them after about 15 minutes. After about 25-30 minutes they were tender and browned.
The tomato sauce/soup has been simmering away very slowly for about 30 minutes. I added the kale and let it wilt in the soup until tender, about 5 minutes. I then added the roasted vegetables and added a bit of salt and pepper to taste.
This is definitely something to make again and again. It has a bright, fresh taste with just the tiniest bit of heat. The carrots balance the rutabaga with a bit of sweetness, the linquiça is amazing as always, and the tomatoes and kale are made for each other. It’s a delicious soup, a bit lighter than Caldo Verde, and beautifully vibrant.
This made 8 servings, but that means 8 meals of progressively more flavorful soup since it always is better the next day.