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.
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
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