Caldo Verde is a warm and comforting Portuguese soup made with simple ingredients like potatoes, kale, and just a touch of chorizo. Perfect for chilly nights, it’s hearty yet light!
Every time I make it, my kitchen smells amazing! I love how easy it is to prepare—just blend the potatoes, add the greens, and enjoy a bowl that warms your soul. 🍲
Key Ingredients & Substitutions
Olive Oil: This is key for flavor and sautéing. You can use canola or vegetable oil if you prefer a more neutral taste or if olive oil is not available.
Potatoes: Russet or Yukon Gold potatoes work best for their creaminess. If you’re looking for a lower-carb option, try cauliflower as a substitute. It won’t have the same texture, but it will still be blended smoothly!
Kale: Traditionally, curly kale is used, giving that nice green color and texture. However, you can swap it with baby spinach or Swiss chard if you want a milder taste or if kale isn’t available.
Chorizo: While pork chorizo adds great flavor, you can also use chicken chorizo or even vegetarian sausage for a lighter or meat-free version. Try to season it to keep that smoky flavor!
How Do I Achieve a Smooth Texture in Caldo Verde?
The texture of Caldo Verde is creamy, but not because of cream. The key is how you blend the potatoes! Here’s how to ensure a perfect consistency:
- After the potatoes are tender, use an immersion blender right in the pot for a smooth base. If you don’t have one, carefully blend in batches in a countertop blender.
- Blend just until smooth—over-blending can make it too watery. You want a slight thickness.
Remember, you can always adjust by adding more broth if it’s too thick!
Caldo Verde (Portuguese Green Soup)
Ingredients You’ll Need:
- 1/4 cup olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 6 medium potatoes, peeled and thinly sliced or cubed
- 6 cups water or vegetable/chicken broth
- 1 lb kale or collard greens, ribs removed, leaves finely shredded
- 8 oz chorizo sausage or Portuguese linguiça, sliced into thin rounds
- Salt to taste
- Freshly ground black pepper to taste
- Optional: chopped fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 30 minutes for cooking, making a total of about 45 minutes. It’s a straightforward process, and soon you’ll have a delicious pot of Caldo Verde to enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the sliced onions and cook until they become translucent and soft, which should take about 5 minutes. This is where the flavor starts!
2. Add Garlic:
Once the onions are ready, add the minced garlic and sauté for another minute. Keep an eye on it to prevent burning; you just want it fragrant!
3. Cook the Potatoes:
Next, add the sliced or cubed potatoes along with the water or broth to the pot. Bring everything to a boil, then reduce it to a simmer. Let it cook until the potatoes are super tender, about 20 minutes.
4. Blend Until Smooth:
When the potatoes are cooked, it’s time to blend! Using an immersion blender, purée the mixture until it’s smooth and slightly creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and then return it to the pot.
5. Add Greens:
Put the pot back on medium heat, then add the shredded kale or collard greens. Cook for another 5–7 minutes until the greens are tender but still bright green.
6. Brown the Sausage:
In a separate skillet, lightly brown the sausage slices until they are slightly crisp. This will release the delicious flavors! Remember, keep some for topping later if you like.
7. Combine and Season:
Add the browned sausage to the pot with the soup. Give it a good stir and season with salt and freshly ground black pepper to taste. Adjust it to your preference!
8. Serve and Enjoy:
Serve the Caldo Verde hot, drizzled with a little extra olive oil on top. Garnish with any reserved sausage slices and chopped fresh parsley, if you want. Enjoy this delightful soup—perfect for warming up on a chilly day!
This traditional Portuguese soup is simple, delicious, and embodies the comforting flavors of home. Enjoy your bowl of Caldo Verde!
Can I Use Different Greens in Caldo Verde?
Absolutely! While kale is traditional, you can substitute collard greens, spinach, or even Swiss chard. Just make sure to adjust the cooking time as some greens may wilt faster than others.
How Do I Store Leftover Caldo Verde?
Leftover Caldo Verde can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing it! Just let it cool completely before transferring to freezer-safe containers. It can last up to 3 months in the freezer.
Can I Make Caldo Verde Vegan?
Yes! To make it vegan, omit the chorizo or substitute it with a plant-based sausage. Use vegetable broth instead of chicken broth for a completely plant-based dish. You might want to add some smoked paprika for that smoky flavor!
What Can I Serve with Caldo Verde?
Caldo Verde is delicious on its own, but you can enhance your meal by serving it with crusty bread, a simple green salad, or even a side of grilled fish. It makes for a hearty and satisfying dinner!