Are you ready to transport your taste buds to the sun-drenched streets of Portugal with just one spoonful? Caldo Verde isn't just a soup—it's a culinary masterpiece that has warmed hearts and satisfied hunger for generations. This vibrant green soup combines creamy potatoes, crispy chorizo, and nutrient-packed kale in a symphony of flavors that will make you feel like you're dining in a cozy Portuguese kitchen. Whether you're seeking comfort on a chilly evening or wanting to impress your dinner guests with an authentic international dish, this recipe is your ticket to a delicious adventure!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Portuguese
Serves: 4 servings
Ingredients
- 1 lb potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 bunch kale, chopped
- 1/2 cup chorizo, sliced
- Salt and pepper to taste
Instructions
- Prepare your ingredients by peeling and dicing potatoes into small, uniform cubes, finely chopping the onion, mincing the garlic, and thinly slicing the chorizo.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender and can be easily mashed.
- Using a potato masher or the back of a wooden spoon, partially mash the potatoes to create a thick, creamy texture while leaving some potato chunks intact.
- In a separate small skillet, lightly crisp the chorizo slices over medium heat until they release their oils and become slightly crispy, about 2-3 minutes.
- Add the chopped kale to the potato broth and simmer for an additional 3-4 minutes until the kale is tender but still bright green.
- Season the soup with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- Ladle the soup into serving bowls and top each portion with the crispy chorizo slices.
- Serve hot, optionally with a drizzle of extra virgin olive oil and crusty bread on the side for a traditional Portuguese presentation.
Tips
- Choose the right potatoes: Starchy potatoes like Russet or Yukon Gold work best for creating that signature creamy texture.
- Slice chorizo thinly: This ensures even crisping and maximum flavor distribution throughout the soup.
- Don't overcook the kale: Keep it bright green and slightly tender to maintain its nutritional value and vibrant color.
- For an extra authentic touch, use a traditional Portuguese chouriço if available.
- Make sure to partially mash the potatoes—this creates the soup's distinctive creamy-chunky consistency.
- Serve immediately for the best taste and texture, preferably with a slice of crusty bread for dipping.
- If you prefer a vegetarian version, replace chorizo with smoked paprika for a similar depth of flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 15g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 25mg
