Caldo Verde (Traditional Portuguese Soup)

bowl of caldo verde with a spoon and bread.

5 from 1 vote

Caldo Verde (Traditional Portuguese Soup)

For a taste of traditional Portuguese cuisine, look no further than caldo verde. This simple and delicious soup is perfect for any occasion! This authentic recipe is from the kitchen of 33 Hostel in central Portugal.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: Portuguese

Diet: Gluten Free

Servings: servings

Calories: 146.76kcal

Author: Lauren Aloise

Ingredients

1 pound potatoes diced
1 pound yellow onions diced
1 large carrot diced
1 garlic clove
1 4-inch piece Portuguese chouriço cut in half
2 pounds kale chopped into thin strands
salt to taste
olive oil to taste
1 splash red wine vinegar or apple cider vinegar

US Customary - Metric

Instructions

Fill a large saucepan with water and bring to a boil.
Add the veggies, half of the chouriço, and a pinch of salt to the boiling water, then reduce the heat to medium low and simmer until the veggies are soft and fully cooked.
Once the veggies are cooked, blend the pot's contents (including the chouriço) to form a smooth consistency.
Place over low heat, then season to taste with salt and olive oil. Add the kale and simmer until cooked through.
Remove the pot from the heat and add a drizzle of olive oil and a splash of vinegar; this helps the kale separate instead of clumping.
Serve the soup in bowls topped with thin slices of chouriço and accompanied by broa (Portuguese corn and rye bread) or another crusty artisan bread.

Notes

The quantities here are approximate; the most important thing is that you have an equal ratio of potatoes to onion, a slightly thick but still soupy consistency, and enough salt to bring out the flavors. Feel free to adjust the amounts as you cook, and develop your own take on the classic version.
Chouriço is the Portuguese version of Spanish chorizo. It's more smoky and has less paprika than Spanish chorizo, but is quite similar. Feel free to substitute with semi-cured chorizo if you can't find chouriço.
If you don't like kale, almost any dark leafy green (like collards or turnip greens) works beautifully in this recipe.

Nutrition