Save Pin My first bowl of caldo verde arrived at a small taverna in Lisbon on a gray afternoon, served in a chipped white ceramic bowl that was somehow perfect for it. The soup was deep green and creamy, with coins of chorizo floating on top that had released their crimson oil into the broth, and I remember being struck by how a dish made from such simple ingredients—potatoes, kale, onion, broth—could taste so complete. When I came home and tried to recreate it in my own kitchen, I learned that the magic wasn't in exotic technique but in patience and the right smoky sausage, qualities that have made this soup a weeknight staple ever since.
Years ago, I made this for my roommate who was having a rough week, and I watched her expression change from exhausted to actually present again as she tasted it. That's when I realized caldo verde isn't just soup—it's the kind of food that gives people permission to slow down and breathe.
Ingredients
- Potatoes (600g, diced): They're the body of this soup, and waxy varieties hold their shape better than floury ones—look for gold or red potatoes if you can.
- Kale (120g, thinly sliced): Portuguese couve is traditional, but regular kale works fine; the key is cutting it thin so it wilts quickly and doesn't turn bitter.
- Chorizo (150g, sliced): This is where the soul of the dish lives—use good quality chorizo, preferably Portuguese chouriço if you can find it, because that smoky fat is non-negotiable.
- Onion and garlic (1 large onion, 2 cloves): These soften into the background, creating a whisper of sweetness that balances the smoke and earthiness.
- Chicken or vegetable broth (1.2L): Don't skimp on quality here; a good broth makes the difference between decent soup and one you'll crave.
- Olive oil (2 tbsp): The final drizzle of olive oil adds shine and richness, so use something you actually like the taste of.
- Salt and black pepper: Taste as you go—the chorizo brings its own saltiness, so you may need less than you'd expect.
Instructions
- Wake up your aromatics:
- Heat a tablespoon of olive oil in a large pot over medium heat, then add the onion and garlic. Let them soften for about 4 minutes, stirring now and then—you want them translucent and fragrant, not browned.
- Build the flavor base:
- Add the diced potatoes and chorizo slices to the pot and stir everything together for 3 minutes. This is when the chorizo begins to release its oils and coat the potatoes, and your kitchen will smell impossibly good.
- Simmer the soup:
- Pour in your broth, bring it to a boil, then reduce the heat, cover the pot, and let it bubble gently for 20 minutes until the potatoes are completely tender and easy to break with a wooden spoon.
- Separate and blend:
- Fish out the chorizo with a slotted spoon and set it aside on a plate. Using an immersion blender, puree the soup until it's smooth and creamy—if you're using a regular blender, work in careful batches so nothing splashes. The result should be velvety, almost silken.
- Finish with greens and soul:
- Return the chorizo to the pot, stir in your thin-sliced kale, and let everything simmer for another 5 to 7 minutes until the greens are completely wilted and tender. Stir in the remaining olive oil, taste for salt and pepper, and serve while it's still steaming.
Save Pin There's a moment right before you serve this soup when the kitchen is warm and the pot smells like Portugal, and you know you've made something that will comfort whoever eats it. That's the moment I always pause and feel grateful for such a simple recipe.
The Vegetarian Path
Skip the chorizo and use vegetable broth instead, then add a generous pinch of smoked paprika to the onion and garlic step—it won't taste exactly the same, but it will still be delicious and feel intentional rather than compromised. I've made this version for vegetarian friends and they've asked for it again, which says something.
Serving and Pairing
Caldo verde is best served in bowls with crusty bread nearby, something sturdy enough to dip and absorb the broth without falling apart. A simple salad with sharp vinaigrette cuts through the richness, and if you want wine, reach for a crisp white or a light red that won't compete with the soup's own flavors.
Storage and Make-Ahead
This soup keeps beautifully in the refrigerator for up to four days, and the flavors actually deepen overnight as the broth absorbs more of the chorizo's smokiness. You can also freeze it in portions for up to three months, though the kale will be softer when you reheat it—which honestly doesn't matter because nobody's judging texture in a soup that tastes this good.
- Reheat gently over medium heat, stirring occasionally, and add a little water if it's thickened too much.
- If freezing, add the kale fresh when you reheat rather than before freezing, so it stays brighter green.
- A drizzle of fresh olive oil on top of each bowl when serving makes it feel like you just made it.
Save Pin Caldo verde is one of those dishes that reminds you why people gather around food in the first place. Make it once and you'll understand why it's been feeding people in Portugal for generations.
Recipe FAQs
- → What type of kale works best for this dish?
Thinly sliced collard greens or Portuguese couve provide the authentic texture and flavor traditional to this dish.
- → Can I substitute chorizo in this preparation?
Spanish chorizo serves as a suitable alternative, offering a similar smoky and spicy profile.
- → How do I achieve a smooth and creamy texture?
Puree the cooked soup using an immersion blender or work in batches using a standard blender until smooth.
- → Is there a vegetarian version available?
Yes, simply omit the chorizo and use vegetable broth; adding smoked paprika can add depth.
- → What is the recommended serving suggestion?
Serve hot with crusty bread to complement the hearty and creamy texture of the soup.