Caldo verde is a Portuguese soup of potatoes, finely sliced greens, and olive oil, commonly served with rounds of chouriço. Associated with northern Portugal, it has many regional and family versions; this approachable stovetop recipe blends the potatoes into a silky base while keeping the kale and sausage distinct.
Ingredients
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
- 1 medium yellow onion, about 1 cup (150 g), finely chopped
- 3 garlic cloves, about 1 tablespoon (15 g), minced
- 1 ½ pounds (680 g) Yukon Gold or russet potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 1 bay leaf
- 7 cups (1.66 L) low-sodium chicken broth or vegetable broth
- 1 teaspoon (6 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 6 ounces (170 g) fully cooked Portuguese chouriço, thinly sliced
- 8 ounces (225 g) curly kale or collard greens, thick stems removed and leaves sliced very thinly
- 1 tablespoon (15 ml) red wine vinegar, optional, for finishing
Instructions
- Prepare the ingredients. Chop the onion and garlic, peel and cut the potatoes, and remove the tough ribs from the greens. Wash the leaves well, dry them, stack a few at a time, and slice them into fine ribbons. Thin strips soften quickly and are easier to eat than roughly chopped leaves. Slice the chouriço into rounds about ⅛ inch (3 mm) thick.
- Soften the aromatics, 5 minutes. Warm the olive oil in a large, heavy pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent but not browned, about 4 minutes. Stir in the garlic for the final minute. If the garlic starts to color, lower the heat; browned garlic can make the soup taste bitter.
- Simmer the potatoes, 22 minutes. Add the potatoes, bay leaf, broth, salt, and pepper. Bring the liquid to a boil, then reduce the heat to maintain a gentle simmer. Partly cover the pot and cook until the potatoes are very tender when pierced with a fork, about 22 minutes. Stir once or twice and check that the bottom is not catching. If the potatoes are still firm, give them a few more minutes before blending.
- Blend the soup base, about 3 minutes. Remove and discard the bay leaf. Use an immersion blender to purée the potatoes and broth until smooth, keeping the blender head submerged to avoid splashes. Alternatively, blend in batches in a countertop blender, filling it no more than halfway and holding the lid firmly with a folded towel. Return the purée to the pot. For a more rustic texture, mash some of the potatoes instead of blending everything.
- Warm the chouriço, 8 minutes. Stir the sliced, fully cooked chouriço into the puréed soup and simmer gently for 8 minutes so its smoky, paprika-rich flavor seasons the broth. If you have raw rather than fully cooked sausage, cook it separately until the center reaches 160°F (71°C), the USDA FSIS safe minimum for ground pork, before adding it. Do not rely on color alone to check raw sausage.
- Cook the greens, 7 minutes. Add the sliced kale or collards in handfuls, stirring until each addition wilts into the soup. Simmer gently for about 7 minutes, until the ribbons are tender but still green. Taste and adjust the salt and pepper. Stir in the vinegar if you want a brighter finish, then serve hot with a little olive oil drizzled over each bowl.
Tips
- Slice the greens finely. Caldo verde is known for its delicate strands of greens, not large leafy pieces. A sharp knife makes this easier; a food processor with a slicing attachment also works, but avoid chopping the leaves into tiny bits that disappear into the broth.
- Choose the right sausage. Portuguese chouriço is a cured, paprika-seasoned sausage and is often sold in Portuguese or Spanish markets. Spanish chorizo is a practical substitute, though it can be smokier or more assertively seasoned. Spanish-style linguica also works. Check the label: if the sausage is raw, cook it to the safe temperature in the instructions rather than simply warming it in the soup.
- Control the thickness. Potato varieties and broth brands vary, so the soup may be thicker or thinner than expected. Add hot broth or water a little at a time to loosen it. If it is too thin, simmer it uncovered for several minutes before adding the greens; prolonged boiling after the greens go in can dull their color.
- Season at the end. Chouriço contributes salt and spice as it simmers, and broth can be salty too. Start with the measured salt, then taste after the sausage and greens have cooked. A small splash of red wine vinegar can sharpen the flavor without making the soup taste distinctly vinegary.
Serving Suggestions
Serve caldo verde in warm bowls as a first course or as a simple main meal. Put a few slices of chouriço in each serving and finish with a thin drizzle of good olive oil. Crusty bread, such as a rustic country loaf, is especially welcome for soaking up the potato-rich broth. A small dish of olives can round out the meal without competing with the soup’s smoky, earthy flavor.
For a fuller dinner, serve the soup alongside a modest plate of grilled fish, roasted chicken, or beans and bread. If you are serving several courses, keep the portions small: the soup is filling even before the bread arrives. Put extra vinegar, black pepper, and olive oil on the table so people can adjust their bowls. Because the sausage and broth already bring plenty of flavor, any side dish can be simply seasoned.
Variations
Use collards or another suitable green. Collard greens are a reliable substitute and soften in about the same time when sliced thinly. Savoy cabbage gives a milder, sweeter result; add it in fine ribbons and begin checking for tenderness after 5 minutes. Spinach wilts much faster and has a softer texture, so stir it in near the end and cook only until it collapses.
Make it vegetarian. Use vegetable broth, omit the chouriço, and add a teaspoon of smoked paprika with the garlic for a gentle smoky note. For more substance, serve with white beans or put a spoonful of cooked beans in each bowl. This is a useful meat-free adaptation, though it will not have the same cured-sausage flavor as the familiar version.
Adjust the texture. For a very smooth soup, blend the potato base thoroughly before adding the greens. For a chunkier bowl, reserve about 1 cup (150 g) of cooked potato pieces before blending and return them with the greens. You can also use a potato masher for a less uniform base. Avoid blending the kale into the soup; keeping it in ribbons gives the dish its characteristic contrast.
Change the seasoning carefully. A pinch of smoked paprika can add warmth if your sausage is mild, but it is not necessary when the chouriço is already strongly seasoned. A little extra olive oil is a more traditional-feeling finish than cream, which makes the soup richer and changes its clean, savory character.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. The soup keeps for 3 to 4 days in the refrigerator. The potatoes will continue to absorb liquid as it sits, so expect the chilled soup to be thicker. For the best texture, reheat only what you plan to serve, adding a splash of broth or water as needed.
Warm the soup in a saucepan over medium-low heat, stirring often, until steaming throughout and it reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. You can also microwave a portion in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in several places. Avoid a hard boil, which can break down the greens and make the sausage greasy.
For longer storage, freeze cooled portions in freezer-safe containers, leaving a little room for expansion. Use within about 2 to 3 months for best quality, and thaw overnight in the refrigerator before reheating to 165°F (74°C). The potato base may become slightly grainier after freezing, but stirring well while reheating helps bring it together. If you expect to freeze the whole batch, you can also freeze the potato base and add freshly cooked greens when serving.
Frequently Asked Questions
What does caldo verde mean?
Caldo verde translates roughly as “green broth” or “green soup.” The name refers to the leafy greens stirred into a potato-based broth. It is a well-known Portuguese dish, particularly associated with the country’s north, but ingredients and proportions vary between homes and regions.
Can I make caldo verde without a blender?
Yes. Use a potato masher to break down the cooked potatoes directly in the pot, or press some of them against the side with a spoon. The soup will be less silky and more rustic, but it will still thicken as the potatoes release their starch. Remove the bay leaf before mashing.
Which potatoes are best for this soup?
Yukon Gold potatoes make a creamy, smooth base, while russets break down readily and produce a somewhat fluffier texture. Both work well here. Waxy potatoes tend to hold their shape, so the soup may be less thick unless you blend or mash them thoroughly.
Can I prepare the soup ahead?
Yes. Make the potato base and sausage portion a day ahead, cool and refrigerate them promptly, then reheat and cook the greens in the soup shortly before serving. This keeps the greens brighter and prevents them from becoming overly soft. If the soup is already fully assembled, it is still good reheated, though the greens will be less vibrant.
Why is my soup bland or too salty?
If it tastes bland, first check that the potatoes are fully tender and the soup is hot, then add salt in small increments and consider a little black pepper or vinegar. If it is too salty, dilute it with unsalted broth or water and, if available, add more cooked potato. Avoid adding more sausage, since it can increase the saltiness.
Can I use frozen greens?
Yes. Thaw frozen kale or collards and squeeze out excess water before adding them. Their texture is softer than fresh greens, so start with about 4 minutes of simmering and check often. Frozen spinach is also usable, but it has a more delicate texture and a milder flavor than the greens traditionally associated with the soup.
Related
- Bacalhau à Brás Recipe: A Portuguese Salt Cod Favorite
- Portuguese Piri Piri Chicken, Grilled with Chili Sauce
- Traditional Portuguese Food in Lisbon: Bacalhau à Brás
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).