Caldo Verde Recipe

Introduction

Caldo Verde is a comforting Portuguese soup featuring tender potatoes, savory chorizo, and thinly sliced greens. This simple yet flavorful dish is perfect for cozy dinners and brings a touch of traditional Portuguese cuisine to your table.

Ingredients

• 1/4 cup extra-virgin olive oil
• 10 ounces chouriço, linguiça, or Spanish chorizo
• 1 large Spanish onion, diced
• Kosher salt
• 2 garlic cloves, sliced (add more to taste)
• 6 medium potatoes, peeled and roughly chopped (Yukon Gold preferred)
• 8 cups cold water (or half homemade chicken stock or canned chicken broth, half water)
• 1 pound collard greens or kale, stems removed and leaves cut into very thin slices
• Freshly ground black or white pepper

Instructions

1. Step 1: In a large pot over medium heat, warm the olive oil. Add the chouriço slices and cook until lightly browned on both sides, about 3 to 5 minutes.
2. Step 2: Remove the sausage slices with a slotted spoon and place them on a plate to drain, leaving the flavorful fat in the pot.
3. Step 3: Add the diced onion to the pot, sprinkle with kosher salt, and cook, stirring occasionally, until the onion is softened and translucent, about 5 to 7 minutes. Add the sliced garlic and cook for an additional 2 minutes.
4. Step 4: Add the chopped potatoes and pour in the cold water or broth mixture. Bring to a boil, then reduce to a simmer. Cook until the potatoes are almost tender, about 10 to 20 minutes. Remove from heat and let cool slightly.
5. Step 5: Purée the soup using an immersion blender or food processor until smooth. You may add half of the cooked sausage before blending if you prefer a richer flavor.
6. Step 6: Return the soup to the pot, add the thinly sliced greens, and bring back to a boil. Reduce heat and simmer until the greens are tender, about 2 to 5 minutes. Season with additional salt and freshly ground pepper to taste.
7. Step 7: Ladle the soup into bowls and garnish each with the reserved sausage slices. Serve immediately and enjoy!

Tips & Variations

• Use Yukon Gold potatoes for a creamy texture similar to traditional Portuguese yellow potatoes.
• For a spicier soup, choose a spicy chouriço or linguiça.
• If you don’t have collard greens, kale works well as a substitute.
• Adding half the sausage into the soup before blending creates a heartier base.
• Don’t skimp on garlic—it adds authentic Portuguese flavor to the dish.

Storage

Store leftover caldo verde in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much upon cooling, add a little water or broth while reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make caldo verde vegetarian?

Yes, you can omit the chouriço and use vegetable broth instead of meat-based stock. Add smoked paprika or liquid smoke to introduce a smoky flavor that mimics the sausage.

What greens work best in caldo verde?

Traditionally, collard greens are used, but kale is a common and accessible substitute. Make sure to remove tough stems and slice the leaves very thinly to maintain the authentic texture.

Caldo Verde Recipe

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Caldo Verde is a traditional Portuguese kale soup made with potatoes, garlic, and flavorful chouriço sausage, creating a comforting and hearty dish perfect for any season.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Portuguese

Ingredients

Scale 1x2x3x

Sausage and Oil

• 1/4 cup extra-virgin olive oil
• 10 ounces chouriço, linguiça, or Spanish chorizo

Vegetables

• 1 large Spanish onion, diced
• 2 garlic cloves, sliced (optional to add more, up to 4 cloves)
• 6 medium potatoes, peeled and roughly chopped (preferably Yukon Gold)
• 1 pound collard greens or kale, stems removed, leaves cut into very thin slices

Liquids and Seasoning

• 8 cups cold water (or 50% homemade chicken stock or canned chicken broth mixed with water)
• Kosher salt, to taste
• Freshly ground black or white pepper, to taste

Instructions

1. Sauté the Sausage: In a large pot over medium heat, warm the olive oil. Add the chouriço slices and cook until lightly browned on both sides, about 3 to 5 minutes.
2. Drain the Sausage: Remove the sausage slices with a slotted spoon and set them aside on a plate, allowing the sausage fat to remain in the pot to flavor the soup.
3. Cook Onions and Garlic: Add the diced onion to the pot. Sprinkle with kosher salt and cook, stirring occasionally, until the onions are softened and translucent, about 5 to 7 minutes. Add the garlic slices and cook for an additional 2 minutes.
4. Add Potatoes and Liquid: Add the chopped potatoes to the pot along with 8 cups of cold water or a mix of water and chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Simmer the Potatoes: Cook the potatoes until they are almost tender, approximately 10 to 20 minutes. Remove the pot from the heat and allow the soup to cool slightly.
6. Blend the Soup: Using an immersion blender or food processor, purée the soup until smooth. Optionally, you can add half of the cooked chouriço slices into the soup before blending or keep the slices separate to garnish.
7. Simmer with Greens: Stir in the thinly sliced collard greens or kale. Return the pot to a boil, then reduce the heat and simmer until the greens are tender, about 2 to 5 minutes.
8. Season and Serve: Taste the soup and adjust seasoning with additional salt and freshly ground black or white pepper as desired. Ladle the caldo verde into bowls and garnish each with one or more slices of reserved chouriço. Serve hot and enjoy!

Notes

• Yukon Gold potatoes are preferred as they closely resemble Portugal’s traditional yellow potatoes and provide a creamy texture.
• For a richer soup, use a combination of homemade chicken stock and water instead of just water.
• Traditionally, one slice of chouriço is added per bowl, but you can add more or mix some into the soup for extra flavor.
• If unavailable, kale can be substituted with collard greens for authentic texture and taste.
• The garlic amount can be adjusted based on preference, with Portuguese cuisine favoring a generous garlic presence.

Keywords: Caldo Verde, Portuguese soup, kale soup, chouriço, potato soup, traditional recipe