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. In a large saucepan over medium heat, warm the oil, add the onions and sauté until tender, about 8 minutes.
  2. Add the potatoes and garlic and sauté for a few minutes, stirring often.
  3. Add the water and salt, cover, and reduce the heat to low.  Simmer about 20 minutes.
  4. Mash the potatoes to a purée with a wooden spoon or potato masher.
  5. Slice the chouriço
  6. Add the chouriçoand cook over low heat for 5 more minutes.
  7. Add the kale, stir well, and simmer, uncovered, for 3-5 minutes.
  8. 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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