Step-by-Step Guide to Making Traditional Portuguese Caldo Verde
When it comes to Portuguese cuisine, Caldo Verde is undoubtedly one of the most iconic dishes. A warm, hearty soup made with potatoes, kale, chorizo sausage, and olive oil, Caldo Verde has been a staple in Portuguese homes for centuries. It is often served as a starter at celebrations, a comforting meal on chilly evenings, or simply as a wholesome dinner for the family. The best part is that this classic recipe is easy to make, even for beginners! In this guide, we’ll break down the process step-by-step so you can create your own delicious Caldo Verde at home.
What Is Caldo Verde?
“Caldo Verde” translates to “green broth” in Portuguese, reflecting the dish’s signature vibrant green hue. Originating from northern Portugal, it is a simple yet flavorful soup made with basic and affordable ingredients. This rustic dish—beloved for its rich, smoky, and slightly herbaceous flavor—is perfect for anyone seeking to explore Portuguese cuisine.
What You’ll Need
Before starting, gather the following ingredients. Most of these are pantry staples, making it an accessible recipe for home cooks.
Ingredients:
- 4 large potatoes (preferably starchy varieties like Russet or Yukon Gold)
- 1 large onion (finely chopped)
- 2–3 cloves of garlic (minced)
- 1/4 cup of olive oil (extra virgin is ideal for authentic flavor)
- 1 smoked chorizo sausage (thinly sliced; you can use Portuguese chouriço or substitute with other smoked sausages)
- 6 cups of water (or chicken/vegetable stock if you prefer extra depth of flavor)
- 6–8 cups of kale or collard greens (thinly sliced into ribbons)
- Salt and black pepper (to taste)
Kitchen Tools:
- Large pot or soup pot
- Sharp knife
- Cutting board
- Ladle
- Blender or immersion blender (optional)
- Wooden spoon
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Begin by peeling and chopping your potatoes into small chunks. This will help them cook faster. Finely chop the onion and mince the garlic. Thinly slice the chorizo sausage into rounds. For the kale (or collard greens), remove any tough stems, then stack the leaves, roll them tightly, and slice them into thin ribbons.
Taking time to prepare the ingredients beforehand will make cooking smoother and quicker!
Step 2: Sauté the Onion and Garlic
Heat the olive oil in a large soup pot over medium heat. Once the oil is warm, add the chopped onion and garlic. Sauté for about 3 minutes, stirring occasionally, until they become soft and fragrant. Be careful not to burn the garlic—it should turn golden, not brown.
Step 3: Add the Potatoes and Water
Add the cubes of potato to the pot and stir them with the onion and garlic for a minute. Then, pour in 6 cups of water (or your chosen stock). Season lightly with salt and bring the mixture to a boil. Once boiling, lower the heat to medium and let it simmer for 15–20 minutes or until the potatoes are soft and easily pierced with a fork.
Step 4: Blend the Soup Base
Once the potatoes are cooked, you’ll need to create a creamy base for the soup. Turn off the heat and use an immersion blender to blend the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully pour the soup into a regular blender and blend in batches, then return it to the pot.
This creamy potato base is what gives Caldo Verde its velvety texture and comforting warmth.
Step 5: Add the Chorizo
Turn the heat back on to medium-low and add the sliced chorizo sausage to the soup. The chorizo will release its smoky, spicy flavors into the broth as it cooks. Let the soup simmer for 5–10 minutes, stirring occasionally. If needed, skim off any excess fat that rises to the surface.
Step 6: Add the Kale (or Collard Greens)
Finally, add the thinly sliced kale to the pot. Stir well so the greens are evenly distributed. Let them cook for about 5–7 minutes, just until they soften and turn a bright green color.
Pro tip: The greens should maintain a bit of their texture for the best Caldo Verde experience—don’t overcook them!
Step 7: Season and Serve
Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Ladle the Caldo Verde into bowls and drizzle a little extra olive oil on top for added richness. You can also serve it with a slice of crusty bread or cornbread for dipping—it’s the perfect complement to the soup.
Tips for Success
- Choose Quality Ingredients: Since Caldo Verde relies heavily on simple ingredients, using fresh greens, high-quality olive oil, and authentic chorizo will make all the difference.
- Make It Your Own: If you can’t find kale, collard greens or spinach are great alternatives. For a vegetarian version, skip the sausage and use vegetable stock instead.
- Meal Prep-Friendly: Caldo Verde tastes even better the next day, as the flavors deepen over time. Store leftovers in an airtight container in the fridge for up to 3 days.
Conclusion
Congratulations—you’ve just made a classic Portuguese dish! Traditional Caldo Verde is not only delicious but also a wonderful way to connect with the rich culinary heritage of Portugal. Whether you’re hosting friends or enjoying a quiet dinner at home, this green soup is sure to warm your heart and stomach.
So, grab your pot and start cooking! Bom apetite!
