Caldo Verde (Portuguese Green Soup)
Nothing says Portuguese comfort like caldo verde. This classic soup has been warming kitchens for generations! My avò’s recipe, this version is made with tender potatoes, thinly sliced greens, smoky chouriço, garlic, and a drizzle of olive oil for a simple, nutritious meal that’s warm and comforting.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Wooden Spoon or Heatproof Spatula
- 1 Cutting Board
- 1 Chef’s Knife
- 1 Immersion Blender or Standard Blender
- 1 Ladle
Ingredients
- 2 Tablespoons olive oil plus extra for drizzling
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1 bay leaf
- 1 Portuguese chouriço sausage
- Salt to taste
- 6 medium potatoes peeled and diced
- 6 cups 1.5 L water
- Black pepper to taste
- 4 cups about 150 grams collard greens or kale (couves), thinly sliced
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, and sauté until soft and translucent, about 2-3 minutes.2 Tablespoons olive oil, 1 large onion
- Add the garlic, bay leaf, chouriço sausage, salt, potatoes, water, and pepper. Stir to combine, cover, and simmer until the potatoes are fork-tender and the sausage is cooked through, about 20 minutes.2 garlic cloves, 6 medium potatoes, 1 bay leaf, Salt, Black pepper, 1 Portuguese chouriço sausage, 6 cups 1.5 L water
- Remove the sausage and bay leaf. Blend the soup until smooth using an immersion blender, or let it cool slightly and carefully transfer it to a blender.
- Slice the sausage and return it to the pot along with the greens. Cover and cook for a few minutes, just until the greens are tender.4 cups about 150 grams collard greens or kale (couves), thinly sliced
- Serve warm with a drizzle of olive oil on top.
Notes
Storage:
- Refrigerator: Allow the caldo verde to cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezer: This soup freezes well for up to 3 months.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat gently in a pot over medium heat on the stove, stirring occasionally. Add a splash of water if the soup has thickened. Individual portions can also be reheated in the microwave.
- Refrigerator: Allow the caldo verde to cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezer: This soup freezes well for up to 3 months.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat gently in a pot over medium heat on the stove, stirring occasionally. Add a splash of water if the soup has thickened. Individual portions can also be reheated in the microwave.
