Portuguese Green Soup
Warm, comforting, and vibrant, Portuguese Green Soup, or "Caldo Verde," is a traditional dish that combines wholesome ingredients with bold flavors. This hearty soup features a velvety base of pureed potatoes and aromatic garlic, elevated by spicy smoked sausage (such as chorizo or linguiça) and tender, finely shredded kale. A hint of smoked paprika adds depth, while the golden richness of olive oil ties everything together. Perfect for chilly evenings, this nourishing classic can be served alongside crusty bread for dipping. With simple ingredients and a straightforward cooking process, Portuguese Green Soup is the ultimate blend of rustic charm and satisfying flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 4 medium, peeled and diced Russet potatoes
- 6 cups chicken or vegetable stock
- 8 ounces, sliced thinly smoked sausage (chorizo or linguiça)
- 6 cups, finely shredded kale
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 cups (optional, if a thinner soup is desired) water
- 1 loaf, for serving (optional) fresh bread
Instructions
Heat a large pot over medium heat and add the olive oil.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
Add the peeled and diced potatoes to the pot, stirring to coat them in the oil.
Pour in the chicken or vegetable stock, and bring the mixture to a boil over high heat.
Reduce the heat to medium-low, cover the pot, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, in a separate skillet, cook the sliced sausage over medium heat until browned on both sides. Set aside.
Using an immersion blender or a standard blender, purée the soup until it is smooth and creamy. If using a standard blender, work in batches and use caution with hot liquids.
Return the blended soup to the pot and stir in the browned sausage, shredded kale, salt, black pepper, and smoked paprika.
Simmer the soup for an additional 5–7 minutes or until the kale is tender, stirring occasionally. If you prefer a thinner soup, stir in up to 2 cups of water and reheat as needed.
Taste and adjust the seasoning as desired.
Ladle the soup into bowls and serve hot, optionally with fresh bread on the side.
Nutrition Facts
Calories |
3143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 11887 mg | 517% | |
| Total Carbohydrate | 434.3 g | 158% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 39.8 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 5678 mg | 121% | |
*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.
