Caldo Verde

Warm, comforting, and bursting with rustic Portuguese flavors, Caldo Verde is the ultimate hearty soup to cozy up with any time of the year. Featuring a velvety potato base infused with the richness of sautéed onions and garlic, this iconic dish is elevated by the smoky depth of chorizo sausage and the earthy freshness of shredded kale. Simmered to perfection in chicken or vegetable stock, this one-pot wonder is a nourishing blend of simple ingredients that shine together. Perfect for weeknight dinners or meal prepping, Caldo Verde is best served piping hot with a slice of crusty bread for dipping. This Portuguese kale soup recipe is as quick (ready in just 50 minutes!) as it is satisfying, making it a must-try for lovers of wholesome, flavorful meals.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, finely chopped onion
• 3 minced garlic cloves
• 4 medium, peeled and diced Russet potatoes
• 6 cups chicken or vegetable stock
• 8 ounces, thinly sliced smoked chorizo sausage
• 4 cups, finely shredded kale
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons (or to taste) black pepper
• 1 cup (optional, to adjust consistency) water

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the diced potatoes to the pot and stir to coat them in the onion and garlic mixture.

Step 5

Pour in the chicken or vegetable stock, and bring the mixture to a boil.

Step 6

Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.

Step 7

While the soup is simmering, in a separate skillet, lightly sauté the chorizo slices over medium heat until browned, about 5 minutes. Set aside.

Step 8

Once the potatoes are tender, use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup to a blender, puree, and return it to the pot.

Step 9

Stir in the sautéed chorizo slices and shredded kale.

Step 10

Return the soup to a gentle simmer and cook for an additional 5–7 minutes, or until the kale is wilted and tender.

Step 11

Season with salt and black pepper to taste. If the soup is too thick, add 1 cup of water to adjust the consistency.

Step 12

Serve hot with crusty bread on the side for a traditional experience.

Nutrition Facts

Serving size	(2943.0g)

Amount per serving	% Daily Value*
Calories	2193.3

Total Fat 119.5g	0%
Saturated Fat 37.4g	0%
Polyunsaturated Fat 3.3g
Cholesterol 172.4mg	0%
Sodium 11272.7mg	0%
Total Carbohydrate 191.4g	0%
Dietary Fiber 19.5g	0%
Total Sugars 22.4g
Protein 90.0g	0%

Vitamin D 0IU	0%
Calcium 546.6mg	0%
Iron 14.7mg	0%
Potassium 5764.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 16.4%

Carbs: 34.8%