Portuguese Caldo Verde
Warm, comforting, and rich in tradition, Portuguese Caldo Verde is the ultimate hearty soup that combines simple ingredients with bold flavors. This classic recipe features a velvety base made from creamy Russet potatoes blended with aromatic sautéed onions and garlic, creating a deeply satisfying foundation. The addition of smoky, savory chorizo adds depth and warmth, while tender ribbons of kale bring a fresh, earthy balance to every bite. Perfect for weeknight dinners or family gatherings, this one-pot dish is easy to prepare and packed with wholesome ingredients like olive oil, chicken broth, and fresh greens. Serve it piping hot with crusty bread for an authentic taste of Portuguese cuisine that’s sure to delight. With its rich flavors and nourishing qualities, this Caldo Verde recipe is a must-try for comfort food lovers and fans of traditional soups alike!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 4 large Russet potatoes
- 6 cups chicken broth
- 8 ounces chorizo sausage
- 3 cups kale leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups water
Instructions
Heat the olive oil in a large pot over medium heat.
Peel and dice the yellow onion, then mince the garlic cloves. Add both to the pot and sauté for 5-7 minutes until softened and fragrant.
Peel and dice the potatoes into small chunks and add them to the pot. Stir for 2-3 minutes to coat them in the oil and aromatics.
Pour in the chicken broth and water, then bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 20 minutes until the potatoes are fork-tender.
While the soup simmers, thinly slice the chorizo sausage and sauté it in a skillet over medium heat for 3-4 minutes to release its oils. Set aside.
Once the potatoes are tender, use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and return it to the pot.
Season the soup with salt and black pepper, adjusting to taste.
Wash and chop the kale into thin ribbons. Add the kale and cooked chorizo to the pot. Stir everything together and simmer for another 10-15 minutes until the kale is tender.
Ladle the soup into bowls and serve hot with crusty bread if desired.
Nutrition Facts
Calories |
2869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 9500 mg | 413% | |
| Total Carbohydrate | 284.2 g | 103% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 22.2 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 827 mg | 64% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 8312 mg | 177% | |
*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.
