Caldo Verde is a comforting Portuguese soup that features simple ingredients like potatoes, kale, and chorizo. It’s warm, hearty, and perfect for chilly days!
This soup is so easy to make that you can whip it up in no time. Plus, I love how the kale adds a nice touch of color and flavor—who knew healthy could taste this good?
Key Ingredients & Substitutions
Olive Oil: This is the base of your soup, adding flavor and richness. If you prefer, you can substitute with avocado oil for a similar taste or even a butter-oil mix for added creaminess.
Onion and Garlic: These are essential for flavor. You could replace the onion with shallots or skip the garlic if you’re sensitive to it. Fresh herbs like thyme can add a nice twist!
Potatoes: Use starchy potatoes like Yukon Gold for the best creamy texture. If you’re looking for a low-carb option, cauliflower works as a great substitute though it’ll change the flavor a bit.
Kale or Collard Greens: Kale is traditional, but if you can’t find it, spinach or Swiss chard will also work well. These greens provide nutrition and great texture.
Chorizo: Use Portuguese chorizo for authenticity, but if it’s unavailable, any smoked sausage or even a plant-based sausage can work. You could also leave it out for a vegetarian option.
How Do I Get the Perfect Texture in My Soup?
The texture of Caldo Verde is key to its charm. Here’s how to get it just right:
- Cook the potatoes until very tender; this allows them to break down easily when mashed or blended.
- When mashing or blending, aim for a mix of creamy and chunky. It should be smooth enough to create a nice base but still have some potato pieces for texture.
- Don’t rush adding the greens! Add them toward the end of cooking, just enough time to wilt and soften but not get mushy.
With these tips, your Caldo Verde will be full of flavor and have the perfect comforting texture! Enjoy your cooking!
How to Make Caldo Verde
Ingredients You’ll Need:
For the Soup:
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 6 medium potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- Salt and freshly ground black pepper, to taste
- 1 pound kale or collard greens, thinly sliced
- 8 ounces Portuguese chorizo or smoked sausage, sliced
- Crusty bread, for serving
How Much Time Will You Need?
This recipe will take about 30 minutes in total: about 10 minutes for prep and about 20 minutes for cooking! In no time, you can enjoy a delicious bowl of Caldo Verde.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion and minced garlic. Sauté them together for about 5 minutes until the onion is soft and translucent. This will give the soup a wonderful base flavor.
2. Cook the Potatoes:
Next, add the diced potatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are very tender, which will take around 20 minutes.
3. Blend the Potatoes:
Once the potatoes are tender, it’s time to create the texture! Use a potato masher or an immersion blender to mash or blend the potatoes right in the pot. You want a creamy and slightly chunky texture—just be careful not to make it too smooth! This gives the soup body without losing all the potato pieces.
4. Season the Soup:
Taste your soup and add salt and freshly ground black pepper to your liking. This is where you can really adjust the flavors to your preference!
5. Add the Greens:
Now add the thinly sliced kale or collard greens to the pot. Let them simmer in the soup for about 5-7 minutes until they are tender. You’ll love the color and nutrition they add!
6. Cook the Chorizo:
In a separate skillet, lightly fry the sliced chorizo over medium heat until it’s browned and fragrant. Once done, add the cooked sausage slices to your soup and give it a good stir so all those flavors meld together.
7. Serve and Enjoy:
Your delicious Caldo Verde is ready! Serve it hot in bowls, drizzled with a little extra olive oil, alongside crusty bread for dipping. Enjoy every hearty bite!
This comforting soup is perfect for chilly days and will surely warm your heart. Happy cooking!
Can I Use Frozen Greens in This Recipe?
Yes, you can definitely use frozen kale or collard greens! Just be sure to thaw and drain them first before adding them to the soup. Add them during the last few minutes of cooking to ensure they don’t get too mushy.
What Can I Substitute for Chorizo?
If you prefer a different protein, any smoked sausage will work well. For a vegetarian option, try using a plant-based sausage or even diced smoked tofu for that savory flavor.
Can I Make Caldo Verde Vegan?
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water to loosen the soup if necessary!
