Caldo Verde

    1 hour 5 min

    This soup is a Portuguese favourite, and a great use of kale. Enjoy it with a thick slice of your favourite bread!

    96 people made this

    Serves: 6 

    • 4 tablespoons olive oil, divided
    • 1 onion, minced
    • 1 clove garlic, minced
    • 6 potatoes, peeled and thinly sliced
    • 2 litres cold water
    • 170g fresh chorizo or linguica sausage, thinly sliced
    • 2 1/2 teaspoons salt
    • ground black pepper to taste
    • 500g kale, rinsed and julienned

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to the boil, and let boil gently for 20 minutes, until potatoes are mushy.
    2. Meanwhile, in a large frying pan over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
    3. Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
    4. Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and green. Stir in the remaining tablespoon of olive oil and serve at once.

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    Reviews in English (87)


    Just a note of my slightly different order of things... I actually fry the chorizo/sausage and use some of that fat to then continue with the process, it adds lot more flavour and as someone mentioned I prefer to use chicken/vegetable broth! Also, I never blend the potatoes for this soup, rather mash them so I end up with some pieces rather than just a creamy soup base! I just love Caldo Verde, one of my all time favourites!  -  25 Jul 2017


    Used different ingredients. also good with thinly sliced celery and carrots added while sweating the onions & garlic  -  04 Jan 2011


    Very good, not quite like my mother in law's, but very good. I did switch the liguica for chorico and more than doubled the amount, but thats how I like it.  -  12 Dec 2002  (Review from Allrecipes US | Canada)