Portuguese Caldo Verde (Green Soup)

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DifficultyBeginner

Caldo Verde is a classic Portuguese soup known for its simple yet deep flavors. This rich, golden-green broth is made with tender potatoes, thinly sliced kale, and smoky chorizo sausage, creating a hearty and comforting dish. Traditionally served with crusty bread, this soup is a staple in Portuguese households and is often enjoyed during celebrations and colder seasons.

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Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
For the Soup Base
 2 tbsp olive oil
 1 medium onion (finely chopped)
 2 cloves garlic (minced)
 4 medium Yukon Gold potatoes (peeled and diced)
 6 cups chicken or vegetable broth
 1 tsp salt (adjust to taste)
 ½ tsp black pepper
 ½ tsp smoked paprika (optional, for extra depth)
For the Greens and Chorizo
 6 oz (170g) Portuguese chouriço or Spanish chorizo (thinly sliced)
 4 cups thinly sliced kale or collard greens (stems removed)
 1 tbsp olive oil (for drizzling)
For Serving
 Crusty bread or cornbread
 Extra olive oil for drizzling
 Fresh parsley (for garnish, optional)
Sauté the Aromatics
1
  • Heat the Olive Oil:
    • In a large pot over medium heat, add olive oil.
  • Cook the Onions and Garlic:
    • Sauté onions for 3-4 minutes until soft.
    • Stir in garlic and cook for 30 seconds until fragrant.
Cook the Potatoes
2
  • Add the Potatoes:
    • Stir in the diced potatoes, salt, black pepper, and smoked paprika.
  • Simmer the Broth:
    • Pour in chicken or vegetable broth.
    • Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
Blend the Soup
3
  • Blend for a Creamy Base:
    • Use an immersion blender to blend the soup until smooth.
    • Alternatively, transfer to a blender, then return to the pot.
  • Adjust Seasoning:
    • Taste and add more salt or pepper if needed.
Add the Greens and Chorizo
4
  • Cook the Chorizo:
    • In a separate pan, cook sliced chorizo for 3-4 minutes until slightly crispy.
    • Set aside.
  • Add Kale to the Soup:
    • Stir in thinly sliced kale or collard greens.
    • Simmer for 5 minutes, until tender.
  • Mix in Chorizo:
    • Stir in the cooked chorizo for added smoky flavor.
Serve and Garnish
5
  • Ladle into Bowls:
    • Serve hot in rustic bowls.
  • Drizzle with Olive Oil:
    • Add a light drizzle of olive oil for richness.
  • Pair with Bread:
    • Serve alongside crusty bread or cornbread.
  • Optional Garnish:
    • Sprinkle with fresh parsley for added color.
Pro Tips
6
  • For Extra Depth: Sauté chorizo before adding onions to infuse the oil with smoky flavor.
  • Make It Vegetarian: Skip the chorizo and use vegetable broth.
  • For a Chunkier Texture: Blend only half of the soup, leaving some potato chunks.

 

Ingredients

For the Soup Base
 2 tbsp olive oil
 1 medium onion (finely chopped)
 2 cloves garlic (minced)
 4 medium Yukon Gold potatoes (peeled and diced)
 6 cups chicken or vegetable broth
 1 tsp salt (adjust to taste)
 ½ tsp black pepper
 ½ tsp smoked paprika (optional, for extra depth)
For the Greens and Chorizo
 6 oz (170g) Portuguese chouriço or Spanish chorizo (thinly sliced)
 4 cups thinly sliced kale or collard greens (stems removed)
 1 tbsp olive oil (for drizzling)
For Serving
 Crusty bread or cornbread
 Extra olive oil for drizzling
 Fresh parsley (for garnish, optional)

Directions

Sauté the Aromatics
1
  • Heat the Olive Oil:
    • In a large pot over medium heat, add olive oil.
  • Cook the Onions and Garlic:
    • Sauté onions for 3-4 minutes until soft.
    • Stir in garlic and cook for 30 seconds until fragrant.
Cook the Potatoes
2
  • Add the Potatoes:
    • Stir in the diced potatoes, salt, black pepper, and smoked paprika.
  • Simmer the Broth:
    • Pour in chicken or vegetable broth.
    • Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
Blend the Soup
3
  • Blend for a Creamy Base:
    • Use an immersion blender to blend the soup until smooth.
    • Alternatively, transfer to a blender, then return to the pot.
  • Adjust Seasoning:
    • Taste and add more salt or pepper if needed.
Add the Greens and Chorizo
4
  • Cook the Chorizo:
    • In a separate pan, cook sliced chorizo for 3-4 minutes until slightly crispy.
    • Set aside.
  • Add Kale to the Soup:
    • Stir in thinly sliced kale or collard greens.
    • Simmer for 5 minutes, until tender.
  • Mix in Chorizo:
    • Stir in the cooked chorizo for added smoky flavor.
Serve and Garnish
5
  • Ladle into Bowls:
    • Serve hot in rustic bowls.
  • Drizzle with Olive Oil:
    • Add a light drizzle of olive oil for richness.
  • Pair with Bread:
    • Serve alongside crusty bread or cornbread.
  • Optional Garnish:
    • Sprinkle with fresh parsley for added color.
Pro Tips
6
  • For Extra Depth: Sauté chorizo before adding onions to infuse the oil with smoky flavor.
  • Make It Vegetarian: Skip the chorizo and use vegetable broth.
  • For a Chunkier Texture: Blend only half of the soup, leaving some potato chunks.

Notes

Portuguese Caldo Verde (Green Soup)
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