Caldo Verde is a warm and comfy soup from Portugal, made with simple ingredients like potatoes, kale, and chorizo. It’s both hearty and healthy, perfect for chilly days!
One bowl of this soup, and you’ll feel like you’re wrapped in a cozy blanket. I love adding a slice of crusty bread for dipping—it’s the best part! 🥖
Key Ingredients & Substitutions
Olive Oil: A key ingredient for flavor, extra virgin olive oil works best. If you’re looking for a different option, try avocado oil for a similar taste.
Onion: Use yellow or white onions for sweetness. Red onions can be a good substitute if you prefer a sharper flavor.
Chorizo: Portuguese chorizo adds great flavor, but you can use any smoked sausage if you need a substitute. For a vegetarian option, try smoked tempeh or omit the meat entirely.
Kale: This is the star green! If you can’t find Portuguese kale, curly kale or Swiss chard will work. Spinach can be used in a pinch, but add it closer to the end as it cooks quickly.
How Can I Get the Perfect Texture for My Soup?
The texture of Caldo Verde is something to pay attention to. You want it creamy while still having some chunks for bite. Here’s how to get that right:
- When the potatoes are tender, use a potato masher to mash them right in the pot—this thickens the soup without making it purely smooth.
- If you prefer a smoother texture, use an immersion blender briefly, but don’t over-blend; you want some potato pieces left.
- Add kale towards the end and cook just until it wilts; this keeps it vibrant and leafy.
Feel free to taste and adjust seasoning as you go. A balanced flavor really makes this soup special!
Caldo Verde Recipe
Ingredients You’ll Need:
For the Soup:
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 2-3 garlic cloves, minced
- 6 medium potatoes, peeled and thinly sliced or diced
- 6 cups water or chicken broth
- 1/2 lb Portuguese chorizo (or spicy smoked sausage), sliced thin
- 1 lb kale leaves (preferably Portuguese kale or curly kale), thinly sliced
For Seasoning:
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish:
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This comforting soup will take about 10 minutes to prepare, and then another 30 minutes to cook. So, in total, you can have Caldo Verde ready in approximately 40 minutes!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the finely chopped onion and sauté it until it’s translucent, which should take about 5 minutes. This will create a lovely base for your soup!
2. Adding Flavor:
Next, add the minced garlic to the pot. Cook for another 1-2 minutes until the garlic is fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
3. Cooking the Potatoes:
Add the sliced potatoes and the water or chicken broth to the pot. Bring everything to a boil, then reduce the heat and let it simmer. You’ll want to cook the potatoes until they’re tender, which should take about 20 minutes.
4. Thickening the Soup:
Once the potatoes are tender, use a potato masher or an immersion blender to roughly mash or blend the potato pieces in the pot. This will slightly thicken the soup but remember to leave some chunks for texture.
5. Adding Chorizo:
Now, it’s time to add the sliced chorizo to the pot! Stir it in and let the soup simmer for another 5 minutes to allow the flavors to infuse.
6. Cooking the Kale:
After the chorizo has simmered, stir in the thinly sliced kale. Cook this for just about 5 minutes or until the kale is wilted and tender. Avoid overcooking it to keep the vibrant green color.
7. Final Seasoning:
Season your Caldo Verde with salt and freshly ground black pepper to taste. Give it a good stir to combine all the flavors!
8. Serve and Enjoy:
ladle your delicious soup into bowls and garnish with chopped fresh parsley or chives. If you’d like, drizzle a little extra olive oil on top. Serve hot, ideally with crusty bread for dipping. Enjoy your comforting bowl of traditional Portuguese Caldo Verde!
Can I Use Different Greens in This Recipe?
Absolutely! While kale is traditional, you can substitute it with Swiss chard or spinach. If using spinach, add it in the last few minutes of cooking to prevent overcooking.
Can I Make Caldo Verde Vegetarian?
Yes, you can! Simply omit the chorizo and use vegetable broth instead of chicken broth. For added flavor, consider using smoked paprika or a splash of liquid smoke to mimic the chorizo’s taste.
How Long Can I Store Leftovers?
Leftover Caldo Verde can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or broth if it thickens too much.
What Should I Serve with Caldo Verde?
This hearty soup pairs wonderfully with crusty bread or rolls. You can also serve it alongside a fresh salad for a complete meal!
