Portuguese Green Soup Caldo Verde
Dive into the comforting flavors of Portuguese cuisine with Caldo Verde, a traditional green soup that’s as nourishing as it is delicious. This hearty recipe blends creamy, velvety Russet potatoes with the vibrant, earthy goodness of finely shredded kale, balanced with the smoky richness of crispy chorizo sausage. Gently simmered in a base of chicken or vegetable stock and enhanced with aromatic garlic and onions, this cozy one-pot dish is perfect for chilly evenings. Finished with a drizzle of olive oil and served alongside crusty bread for dipping, Caldo Verde is a wholesome and satisfying meal that brings a taste of Portugal to your table. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing appetizer, this easy-to-make soup is a true comfort food classic.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 medium Russet potatoes, peeled and diced
- 6 cups chicken or vegetable stock
- 8 ounces chorizo sausage, thinly sliced
- 4 cups kale leaves, finely shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water (optional, if soup is too thick)
- 1 loaf crusty bread, for serving
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and aromatic.
Add the diced potatoes and stir to coat evenly in the oil. Cook for another 2 minutes.
Pour in the chicken or vegetable stock. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
While the potatoes are cooking, fry the sliced chorizo in a separate skillet over medium heat for 4-5 minutes until browned and slightly crispy. Drain on paper towels and set aside.
Using an immersion blender (or transferring the soup to a countertop blender in batches), blend the potato mixture until smooth and creamy. If needed, add water to adjust the consistency.
Return the blended soup to the pot and place it back on low heat. Add the shredded kale to the soup and stir, cooking for 5-7 minutes until the kale is tender but still vibrant green.
Stir in the browned chorizo, reserving a few slices for garnish if desired. Season the soup with salt and black pepper to taste.
Ladle the Caldo Verde into bowls, garnish with the reserved chorizo slices, and serve immediately with crusty bread on the side.
Nutrition Facts
Calories |
3163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 68% | |
| Sodium | 12140 mg | 528% | |
| Total Carbohydrate | 396.6 g | 144% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 34.5 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 924 mg | 71% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 7052 mg | 150% | |
*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.
