Caldo Verde (Portuguese Kale and Potato Soup)
In short: Smooth potato and onion soup with fine ribbons of kale and slices of smoked chouriço, finished with a swirl of olive oil. It takes about 55 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 235 kcal
Caldo verde is served at weddings and village festivals, and just as often on an ordinary weeknight. The base is only potato, onion and garlic cooked soft and puréed, with very finely shredded greens added at the end so they stay bright. A few slices of smoked chouriço go into each bowl and a good olive oil goes on top. Eat it with a piece of broa or any crusty loaf.
Instructions
- Put the potatoes, onion, garlic, olive oil, water and salt in a large pot. Bring to a boil, then cover and simmer for 20 to 25 minutes until the potatoes fall apart when pressed with a spoon.
- While the soup cooks, stack the greens, roll them into a tight cigar and slice as thinly as you can, ideally into threads about 2 mm wide. Keep them loose in a bowl.
- Fry the chouriço slices in a dry pan over medium heat for 3 to 4 minutes, turning once, until the edges crisp and the fat runs. Set aside.
- Purée the soup in the pot with a hand blender until completely smooth. Taste and adjust the salt and pepper. If it is thicker than heavy cream, thin it with a little hot water.
- Bring the soup back to a gentle boil, add the shredded greens and cook uncovered for 4 to 5 minutes, just until tender and still bright green.
- Ladle into warm bowls, add 3 or 4 slices of chouriço to each and finish with a thin drizzle of olive oil. Serve hot.
Tips
- Slice the greens as finely as you can. Thick strips stay chewy, while thin threads cook in minutes and keep their color.
- For a vegetarian bowl, leave out the chouriço and stir 1 tsp smoked paprika into the pot with the potatoes.
Questions and answers
Can I make caldo verde ahead and freeze it?
Make the puréed base up to 3 days ahead, or freeze it for 3 months. Add the shredded greens only when you reheat, so they stay green.
Which greens can I use if I cannot find couve galega?
Collard greens are the closest match and lacinato kale also works well. Curly kale is tougher, so slice it very thin and cook it a few minutes longer.
What do you serve with caldo verde?
In Portugal it comes with broa (cornbread) or crusty bread. A big bowl makes a light supper, and a small cup works as a starter.
How long does it take to make Caldo Verde (Portuguese Kale and Potato Soup)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Caldo Verde (Portuguese Kale and Potato Soup)?
About 235 kcal per serving, with 8 g of protein, 22 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 22 g |
| Fat | 13 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 820 mg |
Estimated values, calculated from the ingredients.
