Caldo Verde
Warm, comforting, and bursting with rustic Portuguese flavors, Caldo Verde is the ultimate hearty soup to cozy up with any time of the year. Featuring a velvety potato base infused with the richness of sautéed onions and garlic, this iconic dish is elevated by the smoky depth of chorizo sausage and the earthy freshness of shredded kale. Simmered to perfection in chicken or vegetable stock, this one-pot wonder is a nourishing blend of simple ingredients that shine together. Perfect for weeknight dinners or meal prepping, Caldo Verde is best served piping hot with a slice of crusty bread for dipping. This Portuguese kale soup recipe is as quick (ready in just 50 minutes!) as it is satisfying, making it a must-try for lovers of wholesome, flavorful meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 4 medium, peeled and diced Russet potatoes
- 6 cups chicken or vegetable stock
- 8 ounces, thinly sliced smoked chorizo sausage
- 4 cups, finely shredded kale
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 1 cup (optional, to adjust consistency) water
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced potatoes to the pot and stir to coat them in the onion and garlic mixture.
Pour in the chicken or vegetable stock, and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
While the soup is simmering, in a separate skillet, lightly sauté the chorizo slices over medium heat until browned, about 5 minutes. Set aside.
Once the potatoes are tender, use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup to a blender, puree, and return it to the pot.
Stir in the sautéed chorizo slices and shredded kale.
Return the soup to a gentle simmer and cook for an additional 5–7 minutes, or until the kale is wilted and tender.
Season with salt and black pepper to taste. If the soup is too thick, add 1 cup of water to adjust the consistency.
Serve hot with crusty bread on the side for a traditional experience.
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 11273 mg | 490% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 22.4 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5764 mg | 123% | |
*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.
