Caldo Verde is a warm and comforting soup from Portugal, made with fresh greens, potatoes, and chorizo. It’s perfect for cozy nights or when you need a little pick-me-up!
I love how simple it is to make—just cook the veggies, blend, and add some tasty sausage. It’s like a hug in a bowl, especially with a slice of crusty bread on the side! 😊
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil enhances flavor, but if you’re out, feel free to use canola or vegetable oil. I love a drizzle of oil on top before serving for added richness!
Potatoes: Russet or Yukon Gold potatoes work best for creaminess. If you’re looking for a lighter option, try cauliflower for a lower-carb alternative.
Kale or Collard Greens: Traditional recipes use kale, but collard greens work beautifully too. Spinach can substitute as well, though it cooks faster, so add it near the end.
Chorizo: Portuguese chorizo is traditional, but smoked sausage or even a vegetarian sausage can work well. For a spicier kick, try a spicy chorizo!
How Do I Get the Perfect Soup Consistency?
Achieving a creamy texture is key in Caldo Verde. Use an immersion blender for convenience, or blend in batches with a regular blender.
- Cook potatoes until very tender; this helps them blend smoothly.
- Blend well enough so there are no lumps, ensuring a lovely creamy base.
- If the soup is too thick, add a bit more brother or water to thin it out. Taste and adjust as needed.
How to Make Caldo Verde (Portuguese Green Soup)
Ingredients You’ll Need:
For the Soup:
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 6 medium potatoes, peeled and sliced
- 6 cups water or chicken broth
- 1 pound Portuguese chorizo (chouriço) or smoked sausage, sliced thinly
- 1 pound kale or collard greens, finely shredded
- Salt to taste
- Freshly ground black pepper to taste
- 1 sprig fresh rosemary (optional, as garnish or to flavor broth)
- Crusty bread, for serving
How Much Time Will You Need?
This delightful Caldo Verde will take about 10 minutes to prep and around 35-40 minutes to cook. In total, you’ll need about 50 minutes to have this comforting soup ready to serve!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat 2 tablespoons of olive oil over medium heat. Toss in the chopped onion and let it cook until it’s soft and translucent, which should take about 5 minutes. Add the minced garlic and sauté for another minute until you can smell that delicious aroma.
2. Boil the Potatoes:
Next, add the sliced potatoes and pour in the water or chicken broth. If you’re using rosemary, add the sprig now. Bring everything to a boil, then lower the heat and let it simmer until the potatoes are very tender, which will take about 20 minutes.
3. Blend the Soup:
Once the potatoes are soft, take out the rosemary sprig. Now, using an immersion blender or a regular blender in batches, blend the soup until it’s smooth and creamy. If you used a regular blender, pour it back into the pot.
4. Add the Greens:
Add the shredded kale or collard greens to the pot. Let the soup simmer on low heat until the greens are tender, about 5-10 minutes. The vibrant green color should brighten your kitchen!
5. Cook the Sausage:
While the greens are cooking, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced chorizo or smoked sausage and cook it until it’s nicely browned and flavorful, which should take about 3-5 minutes.
6. Combine and Season:
Add the cooked sausage to the soup pot. Season with salt and freshly ground black pepper to taste, stirring well to combine all the flavors.
7. Serve and Enjoy:
Your warm Caldo Verde is ready to serve! Dish it out while it’s hot, and don’t forget to offer some crusty bread on the side for dipping. Enjoy this comforting soup with family and friends!
This classic Portuguese soup is both simple and comforting, with smooth potato broth, tender greens, and flavorful sausage slices that float on top. A humble yet satisfying meal—perfect for any occasion!
Can I Use Different Types of Greens?
Absolutely! While kale is traditional in Caldo Verde, you can also use collard greens, Swiss chard, or even spinach. Keep in mind that spinach cooks faster, so add it towards the end of cooking.
Can I Make This Soup Vegetarian or Vegan?
Yes, you can easily make a vegetarian version by omitting the chorizo and using vegetable broth instead of chicken broth. You could also add some protein like white beans for extra heartiness!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water or broth if needed to loosen it up.
Can I Freeze Caldo Verde?
Yes! To freeze, let the soup cool completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months. Thaw in the fridge overnight before reheating on the stove.