A warm bowl of comfort to fight the winter blues

As the days get colder and darker, many of us start craving meals that feel warm, comforting, and grounding — the kind that feel like a hug from the inside. That’s exactly the spirit behind the Caldo Verde soup prepared by Daily Bread’s Kitchen Manager, Michael Greenberg, who recently shared his take on this classic Portuguese dish with a few nutritious additions.

Caldo Verde is traditionally made with simple, hearty ingredients, and Mike’s version builds on that foundation by adding white beans to make the soup even more filling and satisfying. Combined with potatoes, smoked turkey kielbasa, and vibrant green kale, the result is a meal that’s both comforting and packed with nutrients — a perfect antidote to the winter blues.

Dark leafy greens like kale are rich in vitamins and minerals that help support energy levels and overall well-being, which can be especially important during the colder months when many people feel more run down or low on energy. White beans add protein and fibre, helping the soup feel substantial while using affordable, accessible ingredients that go a long way.

This approach reflects Daily Bread’s commitment to dignity in food access. It’s not just about providing food — it’s about making sure people can enjoy meals that are nourishing, comforting, and satisfying. Food should support both physical health and mental well-being, especially during times of stress or uncertainty.

Whether you’re cooking for yourself, your family, or your community, this soup is a reminder that good food doesn’t have to be complicated to be satisfying.

Mike’s Take on Caldo Verde (Portuguese Green Soup)

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 cup onion, diced
• 1 cup celery, diced
• 1 Tbsp garlic, chopped
• 3 potatoes, chopped
• 2 cups green kale, chopped
• 1 lb smoked turkey kielbasa, diced
• 1 cup white beans
• 1 L chicken stock (plus more if needed)
• Salt and pepper, to taste

Instructions

1. Heat a medium-sized pot over medium-high heat. Add the olive oil, onion, and celery. Sweat for about 5 minutes, until softened and lightly browned. Add the garlic, potatoes, and white beans, and cook for 2 minutes, stirring to prevent the garlic from burning.
2. Pour in the chicken stock and add black pepper. Reduce heat to a simmer and cook for about 25 minutes, until the vegetables are very soft. Puree the soup using a blender or immersion blender until smooth. Add more chicken stock if needed to reach your preferred consistency.
3. Stir in the chopped kale and diced kielbasa. Simmer for an additional 10 minutes, stirring occasionally to prevent sticking.
4. Taste and adjust seasoning with salt and pepper. Serve as is, or with toasted bread or croutons on the side.

Tips

• Russet potatoes work best for a creamy texture, but any variety will do.
• Pork sausage can be used instead of turkey, or feel free to adjust the protein based on what you have on hand.

You can support Daily Bread in providing access to fresh, nutrient dense foods like those in this recipe, by making your donation today.