Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo
I was recently sent a wonderful cookbook called The Soupmaker’s Kitchen which is filled with delicious-looking soups made from scratch. Since it was a cold & rainy day, I decided to make this Portuguese caldo verde – soup with potatoes, kale, and chorizo soup because it looked comforting and delicious and turned out delicious! It was quite spicy so I didn’t serve it to my kids but they tasted it anyway and both said it was very good. I loved the chunks of potato and the texture of the kale in this healthy, flavorful, and delicious soup, and my husband and I both loved it.
Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo
Ingredients
- 1 tbsp olive oil
- 1 link of chorizo removed from casing & chopped (or 2 links of vegetarian chorizo removed from casing)
- 1 small onion, diced
- 3 cloves of garlic, minced
- 8 cups of chicken broth (or vegetable broth)
- 6 small Yukon gold potatoes, diced with skin on
- 2 cups of kale, chopped
- Sea salt and freshly cracked pepper, to taste
How to Make Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo
Heat olive oil in a large Dutch oven over medium heat. Remove the chorizo from the casing, and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop it into small pieces.
Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste. Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy.
Equipment
Ingredients
- 1 tbsp olive oil
- 1 link of chorizo removed from the casing & chopped (or 2 links of vegetarian chorizo removed from the casing)
- 1 small onion diced
- 3 cloves of garlic minced
- 8 cups of chicken broth (or vegetable broth)
- 6 small Yukon gold potatoes diced with skin on
- 2 cups of kale chopped
- Sea salt and freshly cracked pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Remove the chorizo from the casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop it into small pieces.
- Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth and potato chunks, and season with sea salt and freshly cracked pepper, to taste.
- Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed.
- Ladle into bowls and serve with crusty bread. Enjoy.
Had a kale salad yesterday and I am going to use the rest to make a soup today. Thanks for this delicious soup recipe, Pam.
Excellent comfort food!
Hugs!
Thanks for this!
Mrs. McGill used to make this!
Mmmmnn. Since the time change I am on a quest to make more soups…something about the early evening darkness makes me crave it.
I love a soup with kale in it, always a favorite. Looks great!
Realmente sabroso me gusta probar comidas caseras me encantó,abrazos.
Hi I’m portuguese and this is indeed a famous and delicious soup!But this is not the way it’s done traditionally .Actually the potatoes are puréed and the kale is cut in a very fine julienne (actually the supermarkets sell it already cut like that-very convenient )Congratulations on the blog -you have a follower here in Porto,Portugal !
So cool that you used Field Roast! I actually have that flavor in my fridge right now. Totally making this soup!
Your soup cookbook makes its debut at exactly the right time for soup season! As your commenter from Portugal said, I’ve made soup with pureed potatoes, and it is absolutely delicious! This one sounds wonderful.
I have wanted to try this soup for quite awhile – now I have a recipe. Thanks
This soup would hit the spot, looks delicious.
You had me at chorizo! I’ve never seen vegetarian chorizo, but I local source for an amazing pork chorizo. My family will love this soup!
Hi Pam,
Iam portuguese so, Im delighted that you and your family loved our Caldo Verde.
The original and tradicional recipe calls for mashed potatoes and the kale is very finely cut into a chiffonade but I love your chunky version, because it really looks very comforting.
Cheers,
Lia.