Since my family is from the Azores, the nine islands 1,000 miles off the coast of Portugal, we ate a more rustic version of this soup. But when I lived in Portugal, I had more than my share of caldo verde. I adore this soup. It’s simple, satisfying, and utterly authentic.
What Greens do Portuguese Cooks Use in Caldo Verde?
The customary greens are couve Galega (Gallician kale, which comes from Galicia, Spain). It has broad dark-green leaves and thick, fibrous white stems. It’s related to other common vegetables such as cabbage and broccoli.
Unlike collards or kale in America, which are low-growing plants, Portuguese kale or collard greens grow on thick stalks to immense heights. While traveling through the Minho, I saw men standing on six-foot ladders to harvest the leaves, hence one of its many nicknames: “Portuguese walking stick cabbage.”
Caldo Verde FAQs
The literal translation is “green broth,” but it’s often called green soup. But what’s most important is, as my friend and Portuguese cookbook author Ana Patuleia Ortins says, “Caldo verde is caldo verde is caldo verde.” It’s a specific, codified recipe that contains, water or stock, potatoes, kale, onion, garlic, and chouriço. That’s it!
It comes from the coastal Minho region, in the north of Portugal.
Basically, yes. It’s looked upon by most as the unofficial national dish of the country. It’s served through the entire country–from high-end restaurants to simple home kitchens.
Absolutely. Just omit the sausage and use water instead of stock and you’re as good as gold.
Helpful Tips
- Store leftover caldo verde in a sealed container in the fridge for up to 4 days.
- To freeze the soup, let it cool fully, then portion it into containers or resealable bags and store it in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat in a saucepan over medium-low heat until warmed through. If the soup is too thick after reheating, thin with additional broth or water.
- This recipe is generally suitable for gluten-free and dairy-free diets, but be sure to check the ingredients of the sausage you use.
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
I nervously made this for my stepdad, who is from the Azores. He read the ingredients and stated that it looked correct. He’s a nasty critic of food, LOL). He said, “You can try, but it’s not going to taste like Tia Helena…” I am happy to report that he LOVED this soup and called Tia Carmen to brag how good it was!! Whew! So people, make this–it’s truly a fantastic recipe!
Christine
Caldo Verde ~ Portuguese Green Soup
Ingredients
- 1/4 cup extra-virgin olive oil
- 10 ounces chouriço, linguiça, or Spanish chorizo, sliced into 1/4-inch (6-mm) coins
- 1 large Spanish onion, diced
- Kosher salt
- 2 garlic cloves, sliced; don’t be afraid to go for a third or fourth. We Portuguese love their garlic
- 6 medium potatoes, peeled and roughly chopped (I prefer Yukon Gold, as they as similar to Portugal's yellow potatoes)
- 8 cups cold water, or half homemade chicken stock or canned chicken broth, and half water
- 1 pound collard greens or kale, stems removed, leaves cut into very, very thin slices
- Freshly ground black or white pepper
Instructions
- In a large pot over medium heat, warm the oil. Add the chouriço and cook until lightly browned on both sides, 3 to 5 minutes.
- Using a slotted spoon remove the sausage to a plate. Try to let the sausage drain well into the pot; its fat will flavor the soup.
- Dump the onions into the pot. Sprinkle with salt and cook, stirring occasionally, until softened and translucent. Add the garlic and cook for 2 minutes more.
- Stir in the potatoes, add the water or combination of water and chicken stock, and bring to a boil. Reduce the heat so the soup gently simmers. Cook until the potatoes are almost tender, 10 to 20 minutes. Remove from the heat and let the soup cool slightly.
- When the caldo verde has cooled a little, purée it using an immersion blender. (Tradition states that one slice and only one slice of chouriço is added to each bowl although some chefs like to add half the sausage to the soup before puréeing. It’s your choice.)
- Add the kale to the soup, bring everything back to a boil, and then reduce the heat and simmer until tender, 2 to 5 minutes. Season with more salt, if needed, and pepper.
- Ladle the caldo verde into bowls and garnish with the remaining slices of chouriço. (The soup can be cooled, covered, and refrigerated overnight. Simply warm over low heat before serving.)
Notes
- Storage–Store leftover caldo verde in a sealed container in the fridge for up to 4 days.
- Freezing–To freeze the soup, let it cool fully, then portion it into containers or resealable bags and store it in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating and thinning–Reheat in a saucepan over medium-low heat until warmed through. If the soup is too thick after reheating, thin with additional broth or water.
- Dietary–This recipe is generally suitable for gluten-free and dairy-free diets, but be sure to check the ingredients of the sausage you use.
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Recipe Testers’ Reviews
This is a hearty, satisfying, and filling soup. It’s one of the best soups I’ve tasted, bursting with flavor and depth. Delicious.
I prepared the full amount of greens as instructed but when I went to add it, I stopped at about halfway. If i had added it all, it would have been more of a “kale with a chorizo sauce” kind of scenario. As it was, using half, was just right. Delicious soup packed with kale. But still a soup.
I used Cavolo Nero and initially added 1/4 teaspoon of salt because I wasn’t sure how salty the chorizo would taste. I tasted again after I had added the chorizo and added more salt. In total, I added 3/4 tsp Maldon salt.
I cooled the soup, refrigerated it overnight, and had it the next day for lunch. It was so much better than the day before. The addition of the blended chorizo and letting it rest overnight really did make this into something quite special. Next day, the whole chorizo was still whole and firm but slightly softened by the soup. It added more texture, which was very enjoyable.
There was just me eating this and one bowl was enough for lunch. I have put the rest into individual Tupperware and am freezing it. That’s another 7 portions so a total of 8 servings.
Kale soup? Caldo Verde? Green Soup? Call it what you will, this soup is hearty and homey and ready in under an hour! In spite of using a very sharp knife and my best kitchen skills, I didn’t achieve the thin kale shreds the recipe called for, so the final result wasn’t quite as elegant as the photo shows, but that didn’t detract from the flavor of the final result.
I used a mild chorizo sausage, Yukon gold potatoes (which I didn’t peel as the skins were paper thin), curly kale, and homemade chicken stock. I did add a sprinkle of crushed red pepper flakes at the end of cooking, but I would hold off on the final seasoning until you determine how much heat and salt your sausage is adding to the mix.
Served with a salad and grilled cheese sandwiches, this made a great casual supper.
I added 1/2 the chorizo back to the soup before blending and didn’t overprocess the mixture using an immersion blender. Coming across the slices of sausage and a few stray cubes of potatoes are nice little surprises.
This was fantastic. But I think much depends on the quality of your chorizo and stock. I’ve made it before using polish sausage or keilbasa and boxed stock and it was good but not a 10.
This caldo verde/green soup was delicious and pretty nutritious! It warmed our bellies well. My kids are good eaters and they loved this recipe as well.
Despite my efforts, my store only sold chorizo in a roll without casing, loose. Unable to cut it into medallions, I browned the chorizo loose in step 1 for 5 minutes. I was able to remove it with a slotted spoon reserving fat in the pot. Then I added all of it into the soup before puréeing it with my immersion blender until velvety smooth.
I didn’t cool the soup overnight, but I can see how the flavors would continue to meld. This recipe was fairly simple to prepare, with accessible ingredients (aside from the chorizo in casing) and a combination of flavors that was a new experience. This soup is filling.
It even paved the way for a fun food discussion about Portugal and native ingredients. I love that you gave Portugal credit in the recipe title. This is, as my kids would say, “a definite do again!”
Simple yet satisfying and budget-friendly! I’m not going to lie. When I first saw this Portuguese kale soup recipe, I was expecting it to be boring and lacking in flavor, but that was surprisingly not the case. This soup, while not boasting many ingredients or, for that matter, many herbs, was pleasantly satisfying even if simple in flavor.
I chose to blend some of the chorizo into the soup to enhance the flavor and I think that was a good choice. I used a Spanish chorizo and the complexity of its flavor really gave the soup that certain something that would have been missing without it. My husband also really enjoyed it and his favorite part is that it tastes thick and rich without added cream or dairy.
I also thought the kale really enhanced the overall experience. Even though the kale was heated and wilted in the soup, it still retained some bite or toothsomeness that was a nice bit of texture in the creamy soup. This soup would be delicious on a cool fall or winter day and is a very budget-friendly recipe to boot!
In the future, I would consider adding some other flavor enhancers, such as smoked sweet paprika, to change the flavor a bit. I would also consider serving it with a garlicky, cheesy crostini!
I cooled the soup until the next day and it was great. The soup got thicker when cooled.
Can I use a squash instead of potato for this dish? Any recommendations if I would like to substitute potato for a vegetable squash?
Linda, I’ve never made it with anything but potato, so I really can’t tell you how it would work out. That being said, Kabocha squash is similar in texture to Russet potatoes. Butternut squash is slightly sweet and creamy when cooked. Acorn squash has a slightly nutty, sweet flavor, and it’s softens really well when boiled. But, as I said, I’ve never tried this, and I don’t know how much longer it would take for the squash to cook fully. But it’s an intriguing idea. If you make it, do let me know how it turns out! I’m very curious.
I think you absolutely could make it with zucchini. I make a zucchini soup that tastes almost like there was potato in it. It gets that texture because after the zucchini and onions are softened (sautéed and simmered 20 min) and pureed, you beat a couple of eggs with some parmesan and parsley, and slowly temper them with some of the hot broth. Then you add it into the puree. This will not only give you that no carb/veg alternative you’re looking for but also keep the lovely “verde” (green color) in the caldo verde.
Marlene, thank you for your expertise on this! I greatly appreciate it.
My wife and I relocated to Portugal recently, and after we enjoyed this soup in a restaurant, we were eager to make it at home. Thankfully at our local Auchan grocery store, we found linguica, and more importantly we found bags of pre-shredded kale that are actually labeled “Caldo Verde Couve”, and that made the rest of the recipe fairly easy. It turned out very good, and I’m sure we’ll make it repeatedly. Next time, we might cook the kale just a bit longer, and we might slightly increase the potato-to-broth ratio, but honestly we’re happy with it.
Thanks, Louis. We appreciate you taking the time to comment and rate the recipe.
Caldo Verde is such a great soup when properly made. Sagres in Fall River makes a very good one. Actually all of Victor’s food is excellent. I have made it but getting the kale shredded properly can be a pain.
Susan, I agree. It’s a great soup. Here’s a video I made for another reader about cutting kale (or collard greens) for caldo verde.
Well, thank you David. You make that look so easy. I shall try your method. And the other thing I noticed at Chaves market as well as other markets in the area is large bags of kale already “prepped” but not shredded so fine as for Caldo Verde. I think it is meant to be used with what is generally called Kale soup.
Susan, you’re welcome! Yes, what you see in Chaves Market is for Azorean kale soup, which is different from Caldo Verde. Kale soup tends to have chopped kale, cubed potatoes, chouriço, and, in my family’s case, red beans.