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Caldo Verde
DifficultyBeginner
Caldo Verde is a comforting Portuguese soup made with thinly sliced kale, potatoes, onions, and chouriço sausage. Perfectly simple and hearty, this traditional dish is ideal for chilly days or as a soul-warming starter.
Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
Ingredients
2tbspolive oil
1medium onion, finely chopped
2clovesgarlic, minced
4medium potatoes, peeled and sliced
6cupschicken or vegetable broth
7ozchouriço or linguiça sausage, sliced thin
2cupsthinly sliced kale (collard greens or savoy cabbage also work)
Salt and pepper to taste
Olive oil, for drizzling (optional)
Sauté Aromatics
1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the garlic and cook for 1 more minute.
Cook Potatoes
2
Add the sliced potatoes and broth to the pot. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender (about 15–20 minutes).
Blend
3
Using an immersion blender, blend the soup until smooth. Alternatively, remove the pot from heat, let cool slightly, and blend in batches in a regular blender.
Add Kale and Chouriço
4
Return the soup to the pot (if using a blender). Add the sliced kale and chouriço. Simmer for another 10–15 minutes, until the greens are tender and the sausage is heated through.
Season & Serve
5
Taste and adjust seasoning with salt and pepper. Drizzle with a little olive oil before serving, if desired.
Pairing Suggestions
6
Wine: Vinho Verde or a light Portuguese red like Dão
Bread: Crusty sourdough or traditional Portuguese broa (cornbread)
Side: A simple salad with vinegar dressing complements well
2cupsthinly sliced kale (collard greens or savoy cabbage also work)
Salt and pepper to taste
Olive oil, for drizzling (optional)
Directions
Sauté Aromatics
1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the garlic and cook for 1 more minute.
Cook Potatoes
2
Add the sliced potatoes and broth to the pot. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender (about 15–20 minutes).
Blend
3
Using an immersion blender, blend the soup until smooth. Alternatively, remove the pot from heat, let cool slightly, and blend in batches in a regular blender.
Add Kale and Chouriço
4
Return the soup to the pot (if using a blender). Add the sliced kale and chouriço. Simmer for another 10–15 minutes, until the greens are tender and the sausage is heated through.
Season & Serve
5
Taste and adjust seasoning with salt and pepper. Drizzle with a little olive oil before serving, if desired.
Pairing Suggestions
6
Wine: Vinho Verde or a light Portuguese red like Dão
Bread: Crusty sourdough or traditional Portuguese broa (cornbread)
Side: A simple salad with vinegar dressing complements well
