Clamato Caldo Verde

May 11, 2023May 11, 20230 14

Flavorful Clamato Caldo Verde recipe for a hearty meal

by The Chefin Soup

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

Ingredients

	1 medium onion , chopped
	1 garlic clove , minced
	4 potatoes , peeled and diced
	3 cups Clamato juice
	3 cups chicken broth
	8 ounces chorizo sausage , crumbled
	1 bunch collard greens or 1 bunch kale , shredded
	1 lb large shrimp , shelled and deveined

Nutrision Information

Servings Per Recipe

Calories

350

Sugar

Fat

13g

Clamato Caldo Verde is a spin-off of the traditional Portuguese soup Caldo Verde which is typically made with kale, potatoes, onions, garlic, and sliced chorizo. This version of the soup includes Clamato juice, a combination of tomato juice and clam broth, to add an interesting twist and depth of flavor. The soup is also made with an immersion blender which gives it a smooth, velvety texture, making it a visually appealing dish.

Instructions

1.	Saute the onion and garlic in a pot until the onion is translucent.
2.	Add the potatoes, Clamato juice, and chicken broth to the pot.
3.	Bring everything to a boil and then reduce the heat to a simmer.
4.	Cook for 20-25 minutes or until the potatoes are tender.
5.	Puree the mixture with an immersion blender until smooth.
6.	Add the chorizo and collard greens to the pot.
7.	Simmer for 15 minutes or until the greens are tender.
8.	Add the shrimp and cook for another 5 minutes or until the shrimp turns pink. Serve hot.

PROS

Clamato Caldo Verde is a delicious and satisfying soup that is perfect for the cooler months.

It is rich in flavor and contains a generous amount of shrimp, making it a filling meal in itself.

CONS

The addition of chorizo means that this soup is on the heavier side, making it less suitable for those who prefer lighter meals.

It also contains a significant amount of sodium, making it less ideal for individuals who require a low-sodium diet.

HEALTH & BENEFITS

Clamato Caldo Verde contains a good amount of protein, fiber and vitamins A, B6, and C.
The collard greens used in this recipe are high in calcium, iron, and vitamin K, while chorizo provides a good dose of vitamin B12 and iron. The soup also uses Clamato juice, which is rich in lycopene, an antioxidant that may help reduce the risk of cancer and heart disease.