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!
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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.
- Olive oil
- 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. 🙂
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.
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).
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.
- 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.
- 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.
If you want to try another traditional dish from Portugal, you should check out one of my most popular blog posts — Portuguese Tomato Rice (Arroz de Tomate)!
Portuguese Green Soup (Caldo Verde)
- 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
- 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.
- 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.
- Chopping the potatoes into small cubes will make it cook faster.
- 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.
- 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.