Caldo Verde – Portuguese soup

caldo verde

Regional versions of caldo verde are served all over Portugal. The soup is made with a dark green cabbage called couve which is not found here.  We substitute kale. 


  1. ½   lb chouriço*
  2. ¼  cup olive oil
  3. 1 large yellow onion, chopped
  4. 3 (1 lb) potatoes, peeled & cut in slices
  5. 2  cloves garlic, finely minced
  6. 6 cups water
  7. 2 tsp salt
  8. ¾ lb kale, shredded
  9. fresh  ground pepper to taste
  10. olive oil to drizzle


  1. If using fresh sausages, preheat oven to 375 degrees, prick sausages with fork and place on baking sheet lined with foil.
  2. Bake until firm, about 25 minutes, remove from oven, cool, and slice ¼” thick.  Set aside.
  3. In a large saucepan over medium heat, warm the oil, add the onions and sauté until tender, about 8 minutes.
  4. Add the potatoes and garlic and sauté for a few minutes, stirring often.
  5. Add the water and salt, cover, and reduce the heat to low.  Simmer about 20 minutes.
  6. Mash the potatoes to a purée with a wooden spoon or potato masher.
  7. Add the sausage and cook over low heat for 5 more minutes.
  8. Add the greens, stir well, and simmer, uncovered, for 3-5 minutes.
  9. Ladle the soup into bowl, drizzle each serving with 1 teaspoon olive oil, and serve.

 Note:*Chouriço, Portuguese style sausage, is usually available either fresh or dried.

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