Caldo Verde Recipe: Portuguese Green Soup

Caldo verde soup, a Portuguese recipe that is perfect when you feel like something comforting and tasty but don’t feel like putting a lot of work into it because it is super easy to prepare and tastes strepistous.

TABLE OF CONTENTS

• Ingredients
• Step Instructions + Tips
• FAQ’s
• Caldo verde recipe (Printable)

A Simple And Authentic Recipe For Caldo Verde

I currently live in Portugal, and caldo verde was the first Portuguese dish I tasted as soon as I arrived. 

I immediately fell in love with it, because it is a delicious creamy soup that is also healthy, I can say it is my favorite out of all the Portuguese soups, I did a lot of testing and asked my Portuguese friends for advice on how to prepare it, and I must say that I am super proud of this Portuguese green soup which I have made.

What is Caldo Verde?

Caldo verde is a traditional Portuguese soup from the minho region, Northern Portugal.

Recognized as a national dish, you can find it in all local restaurants in Portugal.

It is an ancient recipe of the poor cuisine that initially did not include sausage, but only a soup made with potatoes, black cabbage and onion.

Caldo Verde Ingredients

Simple ingredients are needed for the preparation of this hearty soup. 

For the step-by-step directions and measurements, scroll down to our printable recipe card. 

Couve Galega (portuguese cabbage)

You can use curly kale or any collard greens is fine for this recipe.

Me being in Portugal I used Couve Galega, the Portuguese cabbage. 

Broth

I used chicken broth in my version.

You can also use chicken stock or vegetable stock or just water, but the broth will give more taste to the soup.

Onion And Garlic

The soup base, I used only one garlic, but if you prefer strong garlic flavor you can add more. 

Portuguese Chouriço

A spiced pork-based Portuguese sausage.

If you can’t find any, you can use spanish chorizo or any smoked sausage that you like.

Potatoes

I used yukon golds, or any kind of starchy potato is fine.

Salt and black pepper

To give flavor.

How To Make This Green Soup Recipe

Prepare the ingredients

Slice the chorizo, dice the potatoes and onion, and peel one garlic. 

Cut the cabbage into thin strands.

Prepare the Soup Base

In a large pot, brown the chorizo for a couple of minutes with olive oil and garlic.

Remove the chorizo and in the same oil brown the onion. Add the potatoes and broth.

Cook for about 15 minutes at medium-high heat until the potatoes are soft.

Blend it all up

Take the pot off the heat, and with an immersion blender, blend everything until it is all like a creamy potato soup.

In case you do not have an immersion blender, use a fork or a potato masher.

Add Cabbage

Add the thin ribbons of cabbage and chorizo, stir to combine the ingredients and let cook at medium heat until the cabbage is tender.

Serve this delicious soup hot with a drizzle of olive oil and a slice of crusty bread.

Recipe Notes & Tips:

• If you like your soup to be extra creamy, you can add two extra potatoes.
• Cut the potatoes into small cubes; this way the potatoes will be cooked more quickly.

Variations

Make it vegan: To make a vegan version of this soup, leave out the sausage and use a vegetable broth;

I assure you it will still be delicious. You can add white beans to make it more nutritious.

Chunky soup: If you prefer a more rustic soup, do not blend the ingrendients.

You will have a different consistency but still a delicious soup perfect for cold winter days.

Storing and Reheating

Store: This soup can be refrigerated in an airtight container for up to 3-4 days.

Reheating: You can warm it in the stove or in the microwave. I assure you, this soup is even better the next day.

Freezing: You can freeze the soup for up to six months, my recommendation is to freeze it in single servings so it will be super easy to reheat.

What To Serve With Caldo Verde

This easy soup is rich and comforting, delicious and great as an appetizer for a delicious dinner, served with tasty pork chops or crispy chicken cutlets.

Or you can serve it by itself for a lighter dinner or lunch, accompanied by this potato cheese bread, slices of baguette garlic bread or croutons.

FAQ’s

Portuguese Caldo Verde Recipe

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