Caldo Verde Recipe (Portuguese Soup)
Caldo Verde (Portuguese Green Soup) with potatoes, kale, and smoky sausage. An easy and comforting Portuguese recipe perfect for any night.
Equipment
- Blender or Immersion Blender
Ingredients
- 1 chourico or linguica sausage (see notes) about 200 g, chopped or sliced thin
- ½ onion chopped
- 3 potatoes about 600 g, peeled and cut into 8 pieces
- 4 cups chicken broth
- 2 bay leaves dried
- ¼ water
- 2 cups collard greens or kale stems removed and sliced very thin
- olive oil
- salt and freshly ground black pepper to taste
Instructions
- Heat a medium pot over medium heat. Add 1 teaspoon olive oil and the chopped/sliced sausage. Cook for about 5 minutes, stirring occasionally, until lightly browned. Transfer to a bowl and set aside.1 chourico or linguica sausage (see notes)
- Lower the heat. Add the onion and a pinch of salt to the pot. If the sausage didn’t release much fat, add a drizzle of olive oil. Cook for about 2 minutes, until softened.½ onion, olive oil
- Add the potatoes, broth and basil leaves. Scrape the bottom of the pot to release the browned bits — they add flavor. Bring to a boil, then lower the heat and simmer for about 25 minutes, or until the potatoes are very tender.3 potatoes, 4 cups chicken broth, 2 bay leaves
- Carefully transfer the soup to a blender and blend until completely smooth. (Hold the lid with a kitchen towel so the steam doesn’t pop it off.) Blend in batches if needed. Or simply use an immersion blender.
- Return the blended soup to the pot. Add the thinly sliced kale and the browned sausage. Simmer on low for about 5 minutes, just until the kale softens. Taste and adjust seasoning.2 cups collard greens or kale
- Ladle into bowls and finish with a drizzle of olive oil and fresh pepper.salt and freshly ground black pepper
Notes
• Sausage options:
Traditional Caldo Verde uses linguiça or chouriço, both of which add that classic smoky, salty depth. If you can’t find them, a double-smoked farmer sausage (like the one from Costco) works beautifully and has a flavor similar to linguiça calabresa. Choose a sausage that matches your heat preference—some chorizo varieties can be spicy, while the Costco farmer sausage is mild. • Kale preparation:
For the traditional texture, the kale must be very thinly sliced. This helps it soften quickly and blend seamlessly into the silky soup. • Lighter version:
For a lighter take on Caldo Verde, reduce the sausage or skip it entirely. The soup will still be comforting and flavorful. • Storage:
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.
• Nutrition:
Calories are an estimate. Consult a nutrition professional for precise dietary needs.
Traditional Caldo Verde uses linguiça or chouriço, both of which add that classic smoky, salty depth. If you can’t find them, a double-smoked farmer sausage (like the one from Costco) works beautifully and has a flavor similar to linguiça calabresa. Choose a sausage that matches your heat preference—some chorizo varieties can be spicy, while the Costco farmer sausage is mild. • Kale preparation:
For the traditional texture, the kale must be very thinly sliced. This helps it soften quickly and blend seamlessly into the silky soup. • Lighter version:
For a lighter take on Caldo Verde, reduce the sausage or skip it entirely. The soup will still be comforting and flavorful. • Storage:
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.
• Nutrition:
Calories are an estimate. Consult a nutrition professional for precise dietary needs.
Nutrition
Calories: 182kcal | Carbohydrates: 31g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 21mg | Sodium: 883mg | Potassium: 746mg | Fiber: 4g | Sugar: 3g | Vitamin A: 381IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 2mg
