Introduction
Caldo Verde is one of Portugal's most beloved soups, often served at family gatherings and special occasions. This simple yet hearty soup is made from a base of potatoes, garlic, onions, and kale, and is typically garnished with slices of chorizo. The vibrant green color from the kale gives the soup its name, "Caldo Verde," meaning "green broth." Rich in flavor and comforting, this soup is enjoyed throughout the year, especially during cooler months.
Ingredients
- 500 g potatoes, peeled and chopped
- 150 g chorizo, sliced
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 200 g kale or collard greens, thinly sliced
- 1.5 liters chicken or vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Sauté the chorizo:
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced chorizo and cook for 3-4 minutes until slightly crispy. Remove the chorizo and set it aside, leaving the rendered fat in the pot.
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Cook the vegetables:
- Add the chopped onion and garlic to the same pot, sautéing them in the chorizo fat for about 5 minutes until softened. Add the potatoes and continue cooking for 2-3 minutes, stirring occasionally.
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Simmer the soup:
- Pour in the chicken or vegetable broth, bringing the mixture to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the potatoes are tender.
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Blend the soup:
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches, then return it to the pot.
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Add the kale and chorizo:
- Stir in the thinly sliced kale and let the soup simmer for another 5 minutes until the greens are wilted. Return the chorizo to the pot and stir well. Season with salt and pepper to taste.
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Serve:
- Ladle the soup into bowls, drizzle with the remaining olive oil, and garnish with extra slices of crispy chorizo if desired.
Health Notes
- Caldo Verde is a nutrient-dense soup, rich in fiber, vitamins, and minerals from the kale and potatoes. However, the chorizo can be high in sodium and fat, so it may be best to limit portion sizes or substitute with a lower-fat sausage. For a vegetarian option, omit the chorizo and use vegetable broth.
Serving Suggestions
- Caldo Verde is best served hot with crusty bread on the side. You can also pair it with a light green salad for a balanced meal. For a traditional Portuguese experience, serve the soup as a starter, followed by a grilled fish or meat dish.
Tips
- For extra depth of flavor: Use homemade chicken or vegetable broth and simmer the soup for longer if time allows.
- Kale prep: To achieve thin, ribbon-like strips of kale, roll the leaves tightly and slice them finely with a sharp knife.
- Texture variation: If you prefer a chunkier soup, blend only half of the potatoes and leave the rest as chunks for added texture.
