Caldo verde is one of those dishes that feels like a warm hug in a bowl. This straightforward Portuguese soup combines creamy potatoes with tender kale and a touch of smoky chorizo, making it a simple but hearty meal. It comes together easily, especially when you want something nourishing with minimal fuss.
The Story Behind This Recipe
I first tried caldo verde during a trip to Portugal, where it’s a popular comfort food, especially in cooler months. The soup’s charm comes from its humble ingredients and straightforward preparation — potatoes, kale, and chorizo simmered together until tender and flavorful.
At home, I like to keep this soup in my rotation because it’s so forgiving. You can swap the green kale for collard greens or even spinach if you prefer. The smoky chorizo adds depth but can be dialed back for a lighter touch or replaced with a vegetarian sausage.
It’s also one-pot friendly, which means less cleanup. I often double the batch and enjoy the leftovers for an easy next-day lunch. A drizzle of good olive oil and some crusty bread on the side make it feel just right. It’s not fancy, but sometimes that’s all you need to feel cozy and satisfied.
This soup makes for a nice starter or a simple main dish when you want something that hits the spot without demanding a lot of time or ingredients.
Cuisine: Portuguese
Course: Lunch
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 6 ounces Portuguese chorizo or smoked sausage, sliced thin
- 4 cups kale, stemmed and thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Step 1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Step 2. Add diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Step 3. Use an immersion blender to puree the soup until smooth but still with some texture. Alternatively, blend half the soup in a blender and return to pot.
- Step 4. Add sliced chorizo and kale to the soup. Simmer for another 10 minutes until kale is tender and the flavors meld.
- Step 5. Season with salt and pepper to taste. Serve hot with an extra drizzle of olive oil.
Tips for Success
- If you don’t have an immersion blender, use a regular blender and blend in batches.
- Wash kale leaves well before slicing to remove any grit.
- For a vegetarian version, omit the chorizo and add smoked paprika for that smokey flavor.
- Allow soup to rest a few minutes after cooking; flavors deepen as it sits.
Variations & Substitutions
- Swap kale for collard greens or savoy cabbage if preferred.
- Add a pinch of crushed red pepper for a subtle kick.
- Use sweet potatoes instead of regular potatoes for a different sweetness.
- Top with grated cheese like Parmesan or a dollop of sour cream.
