Portuguese Caldo Verde

Warm, comforting, and rich in tradition, Portuguese Caldo Verde is the ultimate hearty soup that combines simple ingredients with bold flavors. This classic recipe features a velvety base made from creamy Russet potatoes blended with aromatic sautéed onions and garlic, creating a deeply satisfying foundation. The addition of smoky, savory chorizo adds depth and warmth, while tender ribbons of kale bring a fresh, earthy balance to every bite. Perfect for weeknight dinners or family gatherings, this one-pot dish is easy to prepare and packed with wholesome ingredients like olive oil, chicken broth, and fresh greens. Serve it piping hot with crusty bread for an authentic taste of Portuguese cuisine that’s sure to delight. With its rich flavors and nourishing qualities, this Caldo Verde recipe is a must-try for comfort food lovers and fans of traditional soups alike!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion
• 3 cloves garlic cloves
• 4 large Russet potatoes
• 6 cups chicken broth
• 8 ounces chorizo sausage
• 3 cups kale leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups water

Directions

Step 1

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

Step 2

Peel and dice the yellow onion, then mince the garlic cloves. Add both to the pot and sauté for 5-7 minutes until softened and fragrant.

Step 3

Peel and dice the potatoes into small chunks and add them to the pot. Stir for 2-3 minutes to coat them in the oil and aromatics.

Step 4

Pour in the chicken broth and water, then bring the mixture to a boil.

Step 5

Reduce the heat to a simmer, cover the pot, and cook for 20 minutes until the potatoes are fork-tender.

Step 6

While the soup simmers, thinly slice the chorizo sausage and sauté it in a skillet over medium heat for 3-4 minutes to release its oils. Set aside.

Step 7

Once the potatoes are tender, use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and return it to the pot.

Step 8

Season the soup with salt and black pepper, adjusting to taste.

Step 9

Wash and chop the kale into thin ribbons. Add the kale and cooked chorizo to the pot. Stir everything together and simmer for another 10-15 minutes until the kale is tender.

Step 10

Ladle the soup into bowls and serve hot with crusty bread if desired.

Nutrition Facts

Serving size	(3755.9g)

Amount per serving	% Daily Value*
Calories	2953.5

Total Fat 141.2g	0%
Saturated Fat 47.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 201.7mg	0%
Sodium 10008.6mg	0%
Total Carbohydrate 305.0g	0%
Dietary Fiber 27.9g	0%
Total Sugars 25.0g
Protein 122.0g	0%

Vitamin D 0IU	0%
Calcium 704.1mg	0%
Iron 28.0mg	0%
Potassium 9202.8mg	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: 42.7%

Protein: 16.4%

Carbs: 41.0%