Authentic Portuguese Caldo Verde
A traditional, comforting green soup made with puréed potatoes, thinly sliced kale, and smoky chouriço.
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Ingredients
- 500 g Yukon Gold or Kennebec potatoes, peeled and cubed
- 200 g Portuguese Chouriço or Spanish Chorizo
- 250 g Galician kale or Collard greens, sliced into very thin ribbons
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 60 ml Extra virgin olive oil
- 1 1/2 liters Water or light vegetable stock
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 4 slices Broa (Portuguese corn bread) for serving(optional)
Instructions
- 1
In a large heavy-bottomed pot, heat half of the olive oil over medium heat and sauté the onion and garlic until translucent.
- 2
Add the cubed potatoes and the water or stock to the pot, seasoning with salt and pepper.
- 3
Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are very soft.
- 4
While the potatoes cook, slice the chouriço into rounds and lightly brown them in a separate small skillet; set aside.
- 5
Once the potatoes are cooked, use an immersion blender to purée the soup until completely smooth and creamy.
- 6
Return the pot to a low boil and stir in the finely shredded kale; cook for only 3 to 5 minutes so it remains bright green.
- 7
Stir in the cooked chouriço slices and the remaining extra virgin olive oil.
- 8
Serve hot in bowls with a slice of Broa corn bread on the side.
Nutrition per Serving
345
Calories
12g
Protein
32g
Carbs
20g
Fat
5g
Fiber
4g
Sugar
850mg
Sodium
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