Spanish & Portuguese · Lunch · Dinner
Caldo Verde
A comforting Portuguese soup of silky blended potato broth filled with fine ribbons of tender kale, topped with a few crisp slices of smoky chouriço. It is simple, warming and lighter than it tastes.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 56% · Fat 32% · Protein 12%
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Ingredients
For 4 servings- 1 tbsp14 gOlive oil
- 1 medium110 gOnion, chopped
- 2 cloves6 gGarlic, sliced
- 4 medium600 gPotatoes, peeled and cubed
- 6 1/3 cups1,500 gWater
- 3/4 tsp5 gSalt
- 1 large bunch200 gKale or collard greens, stems removed
- 2 oz60 gChouriço, thinly sliced
- 1/2 tspBlack pepper, ground
Steps
- 1
Heat 2 teaspoons of the olive oil in a large pot over medium heat.
- 2
Add the onion and cook for about 5 minutes until soft but not browned.
- 3
Stir in the garlic and cook for 1 minute.
- 4
Add the potatoes, water and salt, bring to a boil, then simmer for about 20 minutes until the potatoes are very tender.
- 5
While the soup simmers, roll the kale leaves tightly and slice them into very thin ribbons.
- 6
Fry the chouriço slices in a dry non-stick pan for 3-4 minutes until lightly crisp and heated through, then drain on paper towel.
- 7
Blend the potato soup with a stick blender until smooth.
- 8
Bring the soup back to a simmer, add the kale and cook for about 5 minutes until tender and bright green.
- 9
Season with the black pepper and taste; the chouriço adds salt, so add more only if needed.
- 10
Ladle into bowls, top with the chouriço slices and drizzle over the remaining olive oil.
Swaps, storage and make-ahead
Swaps
- For a vegan version, leave out the chouriço and stir a pinch of smoked paprika into the final olive oil drizzle.
- Use a smoked plant-based sausage in place of the chouriço, choosing one labelled vegan if you need it to be.
- Swap the kale for collard greens or savoy cabbage, sliced into the same thin ribbons.
- Use low-sodium vegetable broth instead of some of the water for a deeper flavor, cutting back on the added salt.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container, keeping the chouriço separate, and eat within 3 to 4 days, reheating until steaming hot. The soup can be frozen, though the potato base may turn slightly grainy, so it is best kept in the fridge.
Make ahead
Make and blend the potato base up to 3 days ahead and refrigerate it, then reheat to a simmer and add freshly sliced kale and crisped chouriço just before serving. The kale can also be washed and shredded a day ahead and kept in a sealed bag in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Sulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (624 g) | Per 100 g | |
|---|---|---|
| Calories | 222 kcal | 36 kcal |
| Protein | 7 g | 1.1 g |
| Carbohydrates | 32.3 g | 5.2 g |
| of which sugars | 2.9 g | 0.5 g |
| Fiber | 5.8 g | 0.9 g |
| Fat | 8.2 g | 1.3 g |
| of which saturated | 1.9 g | 0.3 g |
| Sodium | 607 mg | 97 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
