Cabbage and Potato Soup Caldo Verde
Warm up with a comforting bowl of Cabbage and Potato Soup Caldo Verde—an irresistible twist on the classic Portuguese favorite. This hearty soup combines smoky chorizo, tender russet potatoes, and vibrant green cabbage in a rich, flavorful broth seasoned with garlic, onions, and a hint of spice from crushed red pepper flakes. A light mash of the potatoes creates a luxuriously thick texture while keeping the dish rustic and satisfying. Ready in just 50 minutes, it’s the perfect make-ahead meal for busy weeknights or a crowd-pleasing appetizer for gatherings. Garnish with fresh parsley and a squeeze of lemon for a zesty finish, and enjoy this wholesome, one-pot wonder! Keywords: Cabbage and Potato Soup, Caldo Verde recipe, Portuguese soup, hearty chorizo soup, easy comfort food.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces smoked chorizo sausage
- 1 large yellow onion
- 3 large garlic cloves
- 4 medium russet potatoes
- 6 cups chicken or vegetable stock
- 4 cups green cabbage
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes
- 2 tablespoons fresh parsley
- 4 pieces lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Slice the smoked chorizo sausage into thin rounds. Add the chorizo to the pot and cook for 5-6 minutes, stirring occasionally, until browned. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.
Peel and finely chop the yellow onion. Mince the garlic cloves. Add the onion and garlic to the pot with the chorizo fat and sauté for 3-4 minutes, or until softened and fragrant.
Peel and dice the russet potatoes into 1-inch cubes. Add the potatoes to the pot and stir to coat them in the onion-garlic mixture.
Pour in the chicken or vegetable stock, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are fork-tender.
While the potatoes cook, shred the green cabbage into thin strips. Once the potatoes are tender, use a potato masher to mash a portion of the potatoes in the pot, creating a thicker base for the soup.
Add the shredded cabbage to the pot, along with the browned chorizo. Stir in the salt, black pepper, and crushed red pepper flakes. Simmer for another 10 minutes, or until the cabbage is tender.
Taste the soup and adjust the seasonings, if needed.
Serve hot, garnished with freshly chopped parsley and optional lemon wedges on the side for a bright finish. Enjoy!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 1804 mg | 78% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.1 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1045 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
