Of which 5.1 g sugars and 2.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Potassium (potato) · Vitamin K (kale) · Vitamin C (kale)
Allergens gluten
Caldo verde (Portuguese kale soup) with turkey chouriço
The Portuguese classic, with chouriço and crispy croutons made in the air fryer.
Ingredients
- 1 bunch Portuguese kale (couve galega) or collard greens, finely shredded (300 g / 10½ oz)
- 400 g (14 oz) potatoes, peeled and diced
- 1 small onion, chopped (70 g / 2½ oz)
- 2 cloves garlic, minced (6 g)
- 100 g (3½ oz) turkey chouriço, thinly sliced
- 1½ liters (6¼ cups) homemade vegetable broth
- 2 tbsp olive oil (30 g / 1 oz)
- salt and black pepper, to taste
- 2 slices rye bread, for the croutons (60 g / 2 oz)
Method
- In a large pot, sauté the onion and garlic in olive oil until translucent.
- Add the potatoes and vegetable broth, season with salt and pepper, and simmer for 15 to 20 minutes, until the potatoes are tender.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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