Caldo Verde is a creamy soup made with potatoes, onions, garlic, Portuguese kale and crispy chouriço. Literally translated as Green Broth, this soup is so popular that in 2011 it was selected as one of the Seven Wonders of Portuguese Gastronomy. It’s a comforting dish, perfect for the colder months, and also one of the foods eaten during the Santos Populares festivities that takes place in June every year.
An Authentic Portuguese Caldo Verde Recipe
Like most soups, Caldo Verde is really simple to make, and it doesn’t require oodles of ingredients. Traditionally, it calls for potatoes, onions, garlic, Portuguese kale and chouriço. The key to Caldo Verde and to Portuguese soups overall, is making the soup base with raw vegetables, instead of pan frying them first.
In my opinion, this technique enhances the flavour of the onions and garlic. My version of the recipe also includes bay leaf, fresh thyme, and smoked paprika. I also prefer pan frying the chouriço before adding it to the soup. Although some might say this is not the traditional way, I find it makes both the texture and the taste more interesting!
What Greens to Use in Caldo Verde
The green component of the Portuguese Green Soup is traditionally the couve portuguesa or couve galega sliced very thinly. If you are outside of Portugal you should look for collard greens or any cabbage cultivar with dark green leaves, such as cavalo nero.
In Portugal you can also find them pre sliced for caldo verde if you are not too skilled with a knife. Cutting the kale is the only part of this recipe that requires a little bit more of technique. The remaining steps are really simple, and the whole dish can be prepared in less than 1 hour! As this recipe yields about 8 servings, it’s great for meal prepping too. I like freezing some portions, so I always have a delicious caldo verde when I don’t feel like cooking.
How to Make Portuguese Kale Soup
Caldo Verde – Authentic Portuguese Kale Soup
8
servings10
minutes40
minutes151
kcal: Caldo Verde is a creamy soup made with potatoes, onions, garlic, Portuguese kale and crispy chouriço.
Ingredients
800 g 800 Potatoes
2 2 Medium Onions
4 4 Garlic Cloves
300 g 300 Couve Portuguesa or a kale alternative
150 g 150 Chourico
1 tsp 1 Smoked Paprika
1 1 Bay Leaf
Fresh Thyme
Salt
Black Pepper
Directions
Start by prepping your ingredients. Peel the potatoes, then roughly chop them, do the same with the onions. Peel the garlic cloves but keep them whole. Add everything to a large soup pot, cover with boiling water.- Add in your bay leaf and a couple of sprigs of thyme. Place the pot over high heat, bring to a boil. Cover with a lid, reduce the heat to medium low, then simmer for about 20 minutes or until the potatoes are fork tender.
- In the meantime, sanitize your collard greens, then thinly slice the leaves. The best way to do it is to first cut off the hard stem in the middle, then pile the leaves, roll them into a tight roll, hold firmly with one hand, then slice it as thin as you can.
- Cut the chouriço into thin slices, pan fry them until golden, set aside with the fat it released in the pan.
- Once the potatoes are cooked, remove the bay leaf and thyme, then blend the soup base until completely smooth. Add in the fried chouriço with the fat, save some slices for garnishing.
- Season the soup with the paprika, add salt and pepper to taste. Toss in the sliced greens, cook over low heat, stirring often until the greens are soft but still have a vibrant colour, for about 15 minutes. Season with more salt and pepper if needed.
- Serve it with a couple of slices of fried chouriço on top and a drizzle of chilli oil.
Notes
- A drizzle of chili oil is optional but very common!
Have you tried this recipe? Let me know in the comments!