Caldo Verde Portuguese Green Soup
Warm, comforting, and brimming with tradition, Caldo Verde, or Portuguese Green Soup, is a cherished classic in Portuguese cuisine. This rustic soup combines creamy, pureed russet potatoes with vibrant ribbons of tender kale, creating the perfect balance of hearty and healthy. Enhanced with the smoky richness of chouriço or linguiça sausage, each spoonful delivers robust, savory flavor. A blend of sautéed onions, garlic, and a drizzle of olive oil forms the fragrant base, while simple seasonings of salt and pepper highlight the natural ingredients. Ready in under an hour, this one-pot dish is ideal for cozy family dinners or as a starter for a Portuguese-inspired feast. Serve it piping hot with crusty bread for an authentic and satisfying meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 4 medium russet potatoes
- 6 cups water
- 8 ounces chouriço or linguiça sausage
- 4 cups kale
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Peel and dice the onion, mince the garlic cloves, and peel and cube the potatoes into small chunks.
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
Add the cubed potatoes to the pot, stirring to coat them in the oil and onion mixture. Pour in the water and bring to a boil.
Reduce the heat to a simmer, cover the pot, and cook the potatoes until they are tender, about 15-20 minutes.
While the potatoes are cooking, thinly slice the chouriço or linguiça sausage. If the sausage is particularly greasy, you can sauté the slices in a separate pan for a few minutes to render some of the fat before adding them to the soup.
Once the potatoes are tender, use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
Add the sliced chouriço or linguiça to the soup and let it simmer for 5 minutes to infuse the flavors.
Rinse and remove the tough stems from the kale. Thinly slice the kale into ribbons and stir it into the soup. Simmer for another 5-7 minutes, or until the kale is tender but still vibrant green.
Season the soup with salt and black pepper to taste. Ladle into bowls and serve warm with a slice of crusty bread, if desired.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 4695 mg | 204% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 20.9 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 5140 mg | 109% | |
*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.
