Introduction
Caldo Verde is one of Portugal’s most cherished and recognizable dishes, a humble yet deeply comforting soup that reflects the soul of Portuguese home cooking. Originating in the Minho region of northern Portugal, Caldo Verde translates to “green broth,” a name that comes from its signature vibrant color created by finely shredded greens simmered in a silky potato base. Though simple in appearance, this soup carries generations of tradition and is closely tied to family meals, village gatherings, and national celebrations.
In Portugal, Caldo Verde is more than just a starter. It is often served as a main course, accompanied by bread and enjoyed late into the evening at festivals, weddings, and holidays. The combination of creamy potatoes, tender greens, smoky chouriço, and fragrant olive oil creates a balance that is both nourishing and satisfying. Each household has its own variation, but the essence of the dish remains the same across the country.
At The Recipe Kitchen, our goal is to share authentic recipes from around the world that are approachable for home cooks while staying true to their cultural roots. This traditional Caldo Verde recipe captures the heart of Portuguese cuisine and delivers a timeless dish that is easy to prepare, budget-friendly, and endlessly comforting.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4–6
Ingredients
Main Ingredients
- 500 g potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1.5 litres water or light chicken stock
- 150 g kale or collard greens, very finely sliced
- 150 g chouriço sausage, sliced into rounds
- 3 tablespoons olive oil, plus extra for drizzling
- Salt, to taste
- Black pepper, to taste
Optional
- Crusty Portuguese-style bread, for serving
Step-by-Step Instructions
- Prepare the Base
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook gently for 5–7 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant, taking care not to let it brown. - Cook the Potatoes
Add the diced potatoes to the pot and stir to coat them lightly in the onion and garlic mixture. Pour in the water or stock and bring to a gentle boil. Reduce the heat and simmer for 15–20 minutes, or until the potatoes are very tender. - Blend the Soup
Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches. Return the blended soup to the pot and place it back over low heat. - Add the Chouriço
Stir in the sliced chouriço and allow it to simmer gently for 5 minutes. This releases the smoky flavor into the soup without overpowering it. - Add the Greens
Add the finely sliced kale or collard greens to the pot. Stir well and cook for 3–5 minutes, just until the greens are tender but still vibrant green. Overcooking will dull both the color and flavor. - Season and Finish
Season with salt and black pepper to taste. Stir in the remaining tablespoon of olive oil for richness. Remove from heat. - Serve
Ladle the Caldo Verde into bowls and finish with a light drizzle of high-quality olive oil. Serve hot with crusty bread on the side.
Cooking Tips & Variations
- Slice the Greens Thinly: Traditional Caldo Verde uses very finely shredded greens. The thinner the slices, the more authentic the texture.
- Choosing Greens: Portuguese couve galega is traditional, but kale or collard greens are excellent substitutes.
- Texture Control: If the soup feels too thick, add a little hot water or stock until you reach your desired consistency.
- Vegetarian Version: Omit the chouriço and use vegetable stock. Add smoked paprika or a splash of olive oil for depth.
- Extra Flavor: Some cooks lightly sauté the chouriço before adding it to the soup for a deeper smoky note.
What to Serve with Caldo Verde
- Crusty bread or broa de milho (Portuguese corn bread)
- Simple olives or pickled vegetables
- A light salad with olive oil and vinegar
- A glass of vinho verde or a mild red wine
Caldo Verde can stand alone as a meal, but these accompaniments turn it into a satisfying spread.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Add a little water if the soup has thickened.
- Freezing: The potato base freezes well, but the greens may lose some texture. For best results, freeze without the greens and add them fresh when reheating.
Frequently Asked Questions
Is Caldo Verde supposed to be thick or thin?
Caldo Verde should be lightly creamy but still pourable. The texture comes from blended potatoes rather than cream.
Can I make Caldo Verde ahead of time?
Yes. The flavors develop nicely after resting. Reheat gently and add fresh greens if needed before serving.
What sausage can I use if I can’t find chouriço?
Spanish chorizo (the cured type) or any mildly smoked sausage works well as a substitute.
Final Thoughts
Caldo Verde is a perfect example of how Portuguese cuisine transforms simple ingredients into something deeply comforting and meaningful. With its creamy potato base, vibrant greens, and smoky sausage, this soup delivers warmth and tradition in every spoonful.
At The Recipe Kitchen, we believe that authentic recipes tell stories, connect cultures, and bring people together. Caldo Verde is more than just a soup — it is a reflection of Portugal’s culinary heritage and a dish that deserves a place in every home kitchen. Whether you serve it as a starter or a main meal, this timeless recipe is one you’ll return to again and again.
