Caldo Verde (Portuguese Kale Soup, Portuguese Green Soup)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
320 kcal
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Course
Side Dish, Main Course, Appetizer, Soup
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Cuisine
Portuguese
Caldo Verde (Portuguese Kale Soup, Portuguese Green Soup)
Description
Caldo Verde combines simple ingredients to produce a comforting soup where potatoes provide a creamy body after mashing, while kale adds a tender, leafy texture. The chouriço lends a smoky depth and spice that complements the mild broth. By sautéing onions and garlic to start, the soup gains a subtle aromatic base. The method balances simmering and mashing steps to achieve the desired consistency, which can be adjusted with additional broth or water. The final seasoning tune allows for a personalized level of saltiness and spice.
This soup is usually served warm alongside crusty bread or traditional Portuguese pão to soak up the broth, making it a filling and satisfying dish for cooler days or as a starter to a meal.
The recipe notes mention that blending the soup is traditional to create a creamy texture using russet potatoes, while using Yukon Gold potatoes or cutting potatoes smaller keeps a chunkier consistency if preferred. Chouriço can be substituted with other smoked sausages or vegetarian options by swapping broth and sausage accordingly.
Ingredients
- 1 tablespoon olive oil (or cooking oil of choice)
- 1 cup onion (finely diced)
- 4 tablespoon garlic (minced)
- 8 cups chicken broth
- 5 cups potato cubed into ¾-1 inch pieces, see notes below
- 1 - 2 tablespoon salt (or to taste)
- 1 teaspoon black pepper or to taste
- 4 cups kale (tough stems removed, leaves chopped or thinly sliced)
- 2 cups chouriço sliced ¼ inch thin, for swaps see notes below, Portuguese smoked sausage
Instructions
- In a large Dutch oven or large pot over medium add olive oil. Sauté the onions and garlic, stirring frequently, until softened but not browned, about 2 minutes, adding olive oil if necessary to keep the mixture loose and moist.
- Add in broth, potatoes, salt and pepper. Bring to a boil and cook until potatoes are fork tender.
- Once potatoes are cooked, mash or purée them until you reach your desired consistency. If the soup is too thick, add in more broth or water to reach desired consistency. Soup will continue to thick slightly during the rest of the cooking process.
- Add kale and sliced sausage. Stir to combine. On medium heat, continue cooking until the kale is tender.
- Season to taste with salt and pepper. Serve with fresh crusty bread or Portuguese buns (papo secos) and enjoy!
Notes
- To keep the soup chunky, use smaller potato pieces and avoid blending or fully mashing them.
- Russet potatoes yield a creamy texture when pureed, while Yukon Gold potatoes hold their shape better for chunkier soup.
- If unavailable, use Spanish or Mexican chorizo as a substitute for chouriço.
- For non-pork eaters, smoked chicken or turkey sausages work well.
- Vegetarian or vegan versions can use vegetable broth and plant-based smoked sausages.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 5115mg | 213% |
| Potassium | 1272mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 4609IU | 92% |
| Vitamin C | 114mg | 127% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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