Weeknight Meal Recipe: How to Make Caldo Verde


created at: 03/15/2013

Caldo verde originates from northern Portugal and is often referred to as 'green soup', a firm family favourite and true 'one pot wonder'.

(Serves 4)

  • 2 tbsp extra-virgin olive oil
  • 1 large onion (chopped)
  • 3 large potatoes (chopped)
  • 3 cloves of garlic (minced)
  • 33 3/4 oz vegetable or chicken broth
  • 5 1/4 oz chorizo sausage (sliced)
  • 2 cups of kale (sliced)
  • Salt
  • Pepper

Step 1:  Over a medium heat add the olive oil, onions and potatoes. Cook for 5 minutes then add the garlic, cooking for further 3 minutes. Add the vegetable or chicken broth, bring to boil, then simmer for 20 minutes.

Step 2: Add the chorizo and kale and cook for further 15 minutes. Plate up and season with salt and pepper to taste.


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Rita Nicolau on Oct 15, 2014:

The Portuguese caldo verde is not exactly like this, but its very easy to make.

Bake the potatoes in boiling water with salt, onion, garlic, a bay leaf and a little olive oil.

Remove the bay leaf and reduce everything to puree. Looks velvety!

Cut the cabbage very thin and some slices of chorizo??, put in the puree and let bake. Usually we serve with more slices of raw chorizo and a slice of cornbread.

Traditional Portuguese soups are very simple and have few ingredients, so they are very healthy. And we prefer to use the oil for even cooking fried.

You must come to Portugal to taste our caldo verde and bread with chorizo??!

Matt Allison on Apr 30, 2013:

Hi Raquel, thanks for the insight. Doesn't the olive oil make the dish rather heavy?

raquel on Apr 29, 2013:

It's very common among Portuguese families to use olive oil instead of vegetable or chicken broth in caldo verde.

Matt Allison on Mar 19, 2013:

Bom, thanks for your comments and suggestions! Yes, I know that their are some discrepancies from the traditional method, but the ones I've implemented speed the process up and don't effect the flavour too much. Matt

Anonymous on Mar 18, 2013:

Hello, this is realy a Good recipe ,but here in Portugal we make caldo Verde a slightly diferent way : bring to boil all the ingredients except the kale and including the chouriço .when cooked get the chouri ço out and slice it. Mash the others. Add the kale sliced in very thin strings and the chouri Ço. Bring to boil 3mn, and serve with a string of a good raw olive oil. Bom

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