This Portuguese soup called Caldo Verde has a deliciously creamy potato base with kale green ribbons and smoked sausage. A delicious one pot meal that’s vegan friendly!
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Caldo Verde is a traditional Portuguese soup from northern Portugal in the 15th century. It is now a nationwide staple, usually served at special celebrations, and popular in many parts of the world.
Caldo Verde translates to “green soup,” made from the finely chopped Portuguese vegetable called couve galega, a close relative of kale (which we’re using here). Smoked raw sausage flavors the soup along with onions and garlic. Although the content may vary slightly in different regions, potatoes, vegetables and sausage are what make the soup special.
Caldo Verde is made from simple ingredients. High-quality ingredients, good olive oil, tender organic potatoes and aromatic broth make the difference here!
Do you love potato soup? Try our popular potato and leek soup!
Ingredients in Caldo Verde
Notes on ingredients
potatoes– yellow potatoes like Yukon Gold. Thin-skinned is nice, leave the skin on for all the extra nutrients.
Green– Collards, kale or mustard. The traditional greens used are Portuguese cabbage or couve galega, which resembles collards.
Sausage– Paio, Chouiço or Linguiça are traditional smoked and cured sausages used in Caldo Verde. Although they may not be readily available in common markets. Kielbasa or a salted Spanish chorizo (no mexican chorizo!) are good substitutes. Vegan sausages like field roast would be great too.
broth– Chicken broth or vegetable broth. Make sure it’s flavorful!
Olive oil- A good oil is a must for this recipe.
See the recipe card below for a full list of ingredients and measurements.
How to make Caldo Verde
Cut the stalks out of the kale, then cut into strips by pinning about 3 leaves together and rolling up into “cigars” then slicing into thin strips. Put aside.
Cut vegetables,
Cook the sausage in a heavy-bottomed stockpot. Put aside.
If you prefer not to fry the sausage, you can cook it whole with the potatoes and broth. Remove the sausages before mixing. Cut into slices and set aside.
In the same saucepan, without cleaning, add the onion and garlic and sauté until soft. Add broth, potatoes and salt until tender.
Add about 1/3 of the sausage to the soup. Use an immersion blender to blend until mostly smooth.
Add the vegetables and simmer until the vegetables are tender, about 10 minutes.
Add the remaining sausage and heat for a few minutes. Add more broth for desired consistency.
Adjust salt, pepper and lemon if you use them.
Drizzle individual bowls with olive oil and optionally a pinch of Aleppo pepper. You can also add some cream to any dish to round it off.
Frequently asked questions about recipes
Portuguese green soup. Made from potatoes, vegetables and smoked meat.
It depends on the potato variety. When the skin is thin like a Yukon Gold, it’s great to leave it on for both the skin’s lightness and nutritional value. Red potatoes tend to have a thicker skin, also the older the potato, the thicker the skin and it can add unwanted texture.
They both come from the cabbage family and are rich in nutrients and vitamins K, A and C. Kale has more protein and iron. Kale has more manganese and tends to be milder in flavor than kale. Both kale and collard greens sweeten up the garden with a touch of frost.
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Description
This Portuguese soup called Caldo Verde has a deliciously creamy potato base with kale green ribbons and smoked sausage. A delicious one pot meal that’s vegan friendly!
- 1 Pound Smoked raw sausages such as calabresa, paio, chouiço, linguiça, paio, Spanish chorizo, kielbasa or plant-based sausage, cut into half-moon pieces. (Do not use raw Mexican chorizo)
- 1/8 Cup olive oil
- 1 onion, chopped
- 3 Garlic cloves, roughly chopped
- 8th cups chicken broth or vegetable broth
- 2 Pound yellow potatoes, cut into pieces
- 1 – 1 1/2 teaspoon salt (adjust to taste – start with 1 teaspoon and add more if needed)
- 3/4 teaspoon Pepper (adjust to taste)
- 2 cups Collards or kale, cut into thin strips
- Optional: 2-3 tablespoons lemon juice and lemon zest
- Cut the stalks out of the kale then slice them into strips by stacking about 3 leaves and rolling them up into “cigars” then slicing them into thin strips. Put aside.
- Sear the sausage in a heavy-bottomed stockpot. Put aside. (see notes)
- In the same saucepan, without cleaning, add the onion and garlic and sauté until soft. Add broth, potatoes and salt until tender. Add about 1/3 of the sausage slices to the soup. Use an immersion blender to puree the soup until mostly smooth or your desired consistency. Try not to over blend as this may cause some potatoes to become rubbery.
- Add the vegetables and simmer until the vegetables are tender, about 10 minutes.
- Add the sausage and heat for a few minutes. Add more broth for desired consistency.
- Adjust salt, pepper and lemon if you use them.
- Drizzle individual bowls with olive oil and optionally a pinch of Aleppo pepper. You can also add some cream to any dish to round it off.
Remarks
If you prefer not to fry the sausage, you can cook it whole with the potatoes and broth. Remove the sausages before mixing. Cut into slices and set aside.
Nourishment
- Serving size:
- Calories: 357
- Sugar: 4.1g
- Sodium: 1422.4 mg
- Fat: 14.2g
- Saturated Fatty Acids: 3.5g
- Carbohydrates: 42.8g
- Fiber: 5.6g
- Protein: 15.2g
- Cholesterol: 40.1mg
Keywords: Caldo Verde, Caldo Verde Recipe, Portuguese Green Soup