Caldo Verde is a tasty Portuguese soup made with simple ingredients like potatoes, kale, and chorizo. It’s warm, comforting, and perfect for chilly days or cozy nights in!
This soup reminds me of family gatherings, where everyone enjoys a bowl together. I love serving it with some crusty bread for dipping—just the best combo ever! 🥖❤️
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil adds great flavor. However, if you need a milder taste, you can use vegetable oil or canola oil instead.
Onion: A large onion is perfect for this recipe, but yellow or sweet onions work well too. If you’re short on fresh onions, use onion powder—about 1 tablespoon should do.
Kale: Portuguese kale, or “couve galega,” is traditional, but you can use any hearty greens like collard greens or Swiss chard. If you choose curly kale, just chop it finely.
Chorizo: Portuguese chorizo adds a nice kick. If you can’t find it, Spanish chorizo or even Italian sausage can work as a flavorful substitute. For a vegetarian option, try smoked tempeh!
Potatoes: I recommend using a starchy variety like Russet for a creamy texture. Yukon Gold potatoes are a good alternative too. Keep the peels on if you prefer a bit of texture!
How Can I Get the Perfect Smooth Texture in My Soup?
To achieve a creamy texture in Caldo Verde, blending the soup is key. You can use an immersion blender for convenience. Here’s how:
- After the potatoes have cooked until tender, let it cool slightly before blending to avoid splattering.
- Blend until smooth—don’t fret if there are a few chunks left; it adds character!
- If you don’t have an immersion blender, use a traditional blender. Just blend in batches and return it to the pot.
Make sure to stir in the kale after blending. This keeps it vibrantly green and maintains some bite!
Caldo Verde (Portuguese Kale Soup)
Ingredients You’ll Need:
Main Ingredients:
- 1/4 cup olive oil, plus extra for drizzling
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 6 medium potatoes, peeled and diced
- 6 cups water or chicken broth
- Salt, to taste
- Freshly ground black pepper, to taste
- 200g kale (preferably Portuguese kale), thinly sliced into ribbons
- 200g Portuguese chorizo or smoked sausage, thinly sliced
- Crusty bread, for serving
How Much Time Will You Need?
This delicious Caldo Verde takes about 10 minutes to prep and 30 minutes to cook, so you’ll be enjoying a warm bowl of soup in just about 40 minutes. Perfect for a cozy dinner or a delightful lunch!
Step-by-Step Instructions:
1. Heat the Olive Oil:
Start by pouring the olive oil into a large pot over medium heat. Once it’s warm, add in the chopped onion. Sauté the onion until it turns soft and translucent, approximately 5 minutes.
2. Add Garlic:
Next, toss in the minced garlic. Cook it for about a minute, stirring frequently, until it becomes fragrant—it’ll make your kitchen smell fantastic!
3. Cook the Potatoes:
Now, add the diced potatoes and pour in the water or chicken broth. Increase the heat to bring it to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the potatoes are very tender.
4. Blend the Soup:
After the potatoes are cooked, it’s time to puree the soup. If you have an immersion blender, simply blend it in the pot until smooth. If not, carefully transfer it in batches to a blender, then return it to the pot.
5. Season it Up:
Give your puree a taste, then season it with salt and pepper to your liking. Take your time—the seasoning can really elevate the flavors!
6. Add the Kale:
Now, stir in the thinly sliced kale. Allow it to simmer gently for about 5 to 10 minutes, just until the kale is tender but still a beautiful vibrant green. This is when the soup really comes to life!
7. Prepare the Chorizo:
In a separate small pan, lightly fry the slices of chorizo on medium heat until they are slightly crispy and the oils are released. This step adds a wonderful smoky flavor to the dish.
8. Serve the Soup:
Ladle your hot Caldo Verde into bowls, topping each serving with a few crispy slices of chorizo. Don’t forget a light drizzle of olive oil for that finishing touch!
9. Enjoy:
Serve your delicious soup hot, alongside some crusty bread for dipping. Yum!
Now, sit back, relax, and enjoy your hearty traditional Caldo Verde—it’s comfort in a bowl!
Can I Use Other Greens Instead of Kale?
Absolutely! While Portuguese kale is traditional, you can substitute it with any hearty greens like collard greens, Swiss chard, or even spinach. Just adjust the cooking time slightly, as some greens wilt faster than others.
Can I Make This Recipe Vegetarian?
Yes! You can omit the chorizo or use a vegetarian sausage for a similar flavor. Additionally, replace chicken broth with vegetable broth for a completely vegetarian option.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze Caldo Verde?
You can freeze Caldo Verde, but it’s best to omit the kale and chorizo before freezing to maintain optimal texture. Cool the soup completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating, then add freshly cooked kale and chorizo when serving.
