Portuguese Greens Soup Caldo Verde
Savor the comforting flavors of Portugal with this traditional Caldo Verde, an iconic Portuguese greens soup brimming with rustic charm and wholesome ingredients. This hearty dish features a velvety base of blended russet potatoes infused with garlic and onions, creating a rich, creamy texture. Vibrant shredded kale or collard greens add a nutrient-packed, earthy twist, while slices of smoky Portuguese chorizo deliver bold, savory depth. Simmered to perfection in chicken stock and finished with a drizzle of olive oil, this one-pot wonder is the ultimate crowd-pleaser. Perfect for cool evenings, Caldo Verde pairs beautifully with crusty bread for a satisfying and soul-warming meal. Whether you're seeking traditional Portuguese comfort food or a deliciously simple soup, this Caldo Verde recipe is your answer.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 4 medium (peeled and diced) russet potatoes
- 6 cups chicken stock
- 4 cups (thinly shredded) kale or collard greens
- 1 link (sliced into thin rounds) Portuguese chorizo
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 cups (if needed) water
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and minced garlic, and sauté for 3-4 minutes until softened and fragrant.
Stir in the diced potatoes and cook for an additional 2 minutes, coating them with the oil and aromatics.
Pour in the chicken stock, bringing the mixture to a boil. Reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the mixture to a blender in batches and then return it to the pot.
Add the thinly shredded kale or collard greens to the pot and simmer for 5 minutes until softened.
In a separate skillet, sauté the chorizo slices over medium heat until browned. Drain any excess fat.
Stir the sautéed chorizo into the soup, then season with salt and black pepper to taste.
If the soup is too thick, add up to 2 cups of water to achieve your desired consistency.
Serve the soup hot with crusty bread on the side for a hearty and satisfying meal.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 4154 mg | 181% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 21.3 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 863 mg | 66% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 5832 mg | 124% | |
*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.
