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    Home » Recipes » Soups

    Portuguese Green Soup (Caldo Verde)

    Published: Feb 1, 2021 · Modified: Jun 6, 2021 by Neriz

    Jump to Recipe

    Here’s another flavorful addition to your cold-weather soup list — Portuguese Green Soup (locally known as Caldo Verde). The best part? I bet you already have all the ingredients in your kitchen right now.  So, check it out!

    Two bowls of Portuguese Green Soup, with some raw kale on the countertop.

    (*This post contains some affiliate links)

    Caldo Verde is a classic Portuguese soup that is referred to in English by various names:

    • Potato and kale soup
    • Portuguese kale soup
    • Green soup
    • Chorizo and kale soup

    Those names pretty much give you an idea of what’s in it: potato, kale, and chorizo.  

    It doesn’t tell you that it exemplifies the simplicity of Portuguese cuisine — a nourishing bowl of delicious soup in every serving.

    IF YOU WANT MORE PORTUGUESE RECIPES, THEN YOU WILL LIKE THESE POSTS!

    • Portuguese Tomato Rice (Arroz de Tomate)
    • Portuguese Rice Pudding (Arroz Doce)

    Ingredients

    An image showing all the ingredients you need to prepare Portuguese Green Soup at home.
    • Olive oil – use extra virgin olive oil, if possible.
    • Garlic – minced.
    • Onion – sliced thinly.
    • Salt – use whatever you have.
    • Potatoes – use the starchy ones, not the waxy types, to make the soup creamy. 
    • Kale – make sure you chop (or cut) the leaves into thin strips.
    • Chorizo – you can use mild or spicy ones; it’s up to you.

    Do not think of skipping the chorizo — the smokiness that it imparts to a serving of caldo verde gives it a fuller, more complex flavor. 

    If you don’t believe me, try it and let me know what you think in the comments section below. 🙂

    An overhead shot of a pan of Caldo Verde, ready for transferring into bowls.

    Preparation

    Start by placing a medium-sized pan over medium-high heat; add oil.

    Once the oil is ready, add garlic and onion (photo 1).

    Cook until the onion turns soft, and add salt during this time as well.

    Add potatoes (photo 2).

    Mix to combine potatoes with the onions.

    First part of a collage of images showing the step by step process on how to prepare Potato and Kale soup.

    Pour two cups of water (photo 3).

    Cover with a lid and bring to a boil.

    Adjust heat to medium-low and simmer until the potatoes are cooked.

    Take the pan off the heat and use an immersion hand blender to puree the soup (photo 4).

    Once you get a smooth texture for the soup, place the pan back into the heat.

    Adjust heat into medium and add a bit of salt (photo 5).

    Second part of a collage of images showing the step by step process on how to make Caldo Verde at home.

    Add kale and another two cups of water; mix to combine (photo 6).

    Cover with a lid and bring to a slow boil.

    Adjust heat to medium-low and continue simmering until the kale is cooked.  (Don’t forget to taste and adjust the seasoning.)

    Take the pan off the heat and transfer the soup into bowls.

    Top your potato and kale soup with chorizo slices and serve.

    A closer shot into a pan of Chorizo and Kale soup, higlighting the slices on chorizo on top.

    Helpful tips

    • If it’s difficult to chop kale into thin strips (i.e., chiffon), do not hesitate to use a pair of scissors instead.
    • Chop the potatoes into small cubes to cook it quicker.
    • If you want more liquid in your caldo verde, add 2 & 1/2 to 3 cups of water instead of 2, together with the chopped kale.
    • Feel free to use a stand blender if you don’t have an immersion one.  Just make sure the soup has cooled down a bit before pouring it into the blender.
    A serving of Portuguese Kale Soup, with slices of chorizo on top.

    FAQs

    Can I prepare this in advance?

    Yes, but only up to the pureeing part.

    When it’s almost time to serve, reheat the pureed soup, and finish the rest of the steps before serving.

    What can I serve with it?

    Traditionally, caldo verde is served with cornbread and some black olives on the side.

    But if you don’t have any cornbread, slices of crusty bread or some toasts will be good alternatives as well.

    Text for Roundup Sections
    • Easy Portuguese Recipes
    • Around the World: Winter Soup Recipes
    Two bowls of Portuguese Green Soup, with some raw kale on the countertop.

    Caldo Verde Recipe (Portuguese Green Soup)

    Enjoy a sampling of traditional Portuguese cuisine in the comfort of your home with a bowl of Caldo Verde (Potato and Kale Soup). Serve it as an appetizer or a light meal on its own!
    No ratings yet
    Print Pin Rate
    Course: Soup
    Cuisine: portuguese
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 3
    Calories: 218kcal
    Author: Neriz

    Equipment

    • Pyrex Measuring Cups
    • Measuring Spoons
    • Medium-Sized Saucepan
    • Immersion Blender
    • Rubber Spatula

    Ingredients

    • 2 tbsp olive oil
    • 2 cloves garlic, minced
    • 1 medium onion, thinly sliced
    • 1/4 kg potatoes (about 1/2 lb), floury/starchy type
    • 4 cups kale, finely chopped
    • 10 slices chorizo
    • salt, to season
    • 4 1/2 to 5 cups water

    Instructions

    • Use a medium-sized saucepan to heat oil over medium-high heat.
    • Once the oil is ready, add both garlic and onion. 
    • Cook until the onions are, then add salt.
    • Add potatoes and mix to combine.
    • Pour 2 cups of water into the pan.
    • Cover the pan with a lid and bring to a boil.
    • Adjust heat to medium-low and simmer until the potatoes are cooked.
    • Remove the saucepan from the heat and use an immersion hand blender to puree the potatoes into a smooth soup.  
    • Place the pan back into the heat and adjust it into medium heat.
    • Add a bit of salt, then add kale and 2 more cups of water.
    • Mix, then cover the saucepan with a lid and bring to a slow boil.
    • Adjust heat to medium-low and continue simmering until the kale is cooked.  (Don't forget to taste and adjust the seasoning.)
    • Take the saucepan off the heat and transfer the soup into bowls.
    • Top with slices of chorizo and serve.

    Notes

    • Cook’s Tip #1:  Use a pair of scissors if chopping the kale into thin strips is difficult.  Just put the leaves on top of each other and roll them for easier cutting.
    • Cook’s Tip #2:  Chopping the potatoes into small cubes will make it cook faster.
    • Cook’s Tip #3:  If you want more liquid in your soup, add 2 & 1/2 to 3 cups of water instead of 2, together with the chopped kale.
    • Cook’s Tip# 4:  Do not hesitate to use a stand blender if you don’t have an immersion hand blender. Just make sure the soup has cooled down a bit before pouring it into the pitcher of the blender.

    Nutrition

    Calories: 218kcal | Carbohydrates: 26g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 99mg | Potassium: 851mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8939IU | Vitamin C: 127mg | Calcium: 167mg | Iron: 2mg
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    Neriz

    Hej there!

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