Caldo Verde Recipe: Authentic Portuguese Soup with Kale, Potatoes, and Chorizo for Cold Days

Caldo Verde is one of the most iconic soups in Portugal. This simple yet delicious dish is perfect for chilly and cold days. Made primarily with kale, potatoes, chorizo, and olive oil, it warms the heart and delights the taste buds.

Traditionally prepared during family gatherings or Portuguese celebrations, Caldo Verde has become a staple in Portuguese cuisine.

In this article, we will guide you through the complete Caldo Verde recipe, with all the necessary ingredients, preparation steps, and helpful tips to make this traditional soup just right.

Ingredients for Caldo Verde:
To make a delicious homemade Caldo Verde, you will need the following ingredients:

For the Soup:
1.5 kg (about 3.3 lbs) potatoes, peeled and cut into chunks
300 g (about 10.5 oz) kale (preferably curly kale, finely sliced)
150 g (about 5.3 oz) chorizo (or Portuguese sausage, sliced)
1 onion, finely chopped
2 garlic cloves, minced
4 tablespoons extra virgin olive oil
1.5 liters (about 6 cups) of water
Salt and pepper to taste
1 bay leaf
Fresh parsley (optional, for garnish)

For the Finishing:
A drizzle of olive oil to top the soup before serving

Prepare the Vegetables:

Start by peeling and cutting the potatoes into medium-sized chunks.
Finely chop the onion and garlic. Slice the chorizo into rounds. Wash the kale thoroughly and slice it into thin strips.
Cook the Potatoes:

In a large pot, add the potato chunks, chopped onion, garlic, bay leaf, and water. Cook over medium heat for about 20 minutes, or until the potatoes are tender.
Prepare the Chorizo:

While the potatoes are cooking, heat 2 tablespoons of olive oil in a pan. Add the chorizo and cook until it is golden and slightly crispy. This will add a smoky and spicy flavor to the soup.
Blend the Soup:

Once the potatoes are cooked, remove the bay leaf and blend the mixture using an immersion blender until smooth and creamy. If the soup is too thick, you can add a little water to reach your desired consistency.
Add the Kale:

Stir in the finely sliced kale and let it simmer for about 10 to 15 minutes, until the kale is tender but still slightly crunchy.
Finish the Soup:

Add the cooked chorizo to the soup, then season with salt and pepper to taste. Stir well and simmer for a few more minutes to allow the flavors to combine.
Serve:

Ladle the Caldo Verde into warm bowls. Drizzle each serving with a little extra virgin olive oil. You can also garnish with fresh parsley, if desired.
Tips for Perfecting Your Caldo Verde:
Choose the Right Kale: Curly kale is traditionally used in Caldo Verde. Its texture allows it to remain slightly crunchy after cooking, giving the soup a satisfying bite.

Cook Slowly: Caldo Verde should simmer gently to allow the flavors to develop. Don’t rush the cooking process for the best result.

Meat Variations: If you can’t find Portuguese chorizo, you can substitute it with dry sausage or smoked sausage. Some variations even add bacon for a richer flavor.

Soup Consistency: If you prefer a thicker soup, you can add more potatoes. For a lighter soup, you can add more water or broth.

Vegetarian or Meatless Option: To make a vegetarian version of Caldo Verde, simply omit the chorizo and use vegetable broth instead of water for a more flavorful base.

Why Love Caldo Verde?
Caldo Verde is a comforting, hearty dish full of flavor, combining simple ingredients for a delicious result. It’s a soup that embodies the soul of Portugal, perfect for family meals or gatherings with friends. Its creamy texture, slightly spicy flavor from the chorizo, and the crispness of the kale make this soup a classic in Portuguese cuisine.

In addition to its exceptional taste, Caldo Verde is also a healthy and balanced meal, ideal for boosting your energy during the colder months. Don’t wait to try this traditional soup at home and bring a little warmth and comfort to your table!