Caldo Verde is a warm and comforting soup from Portugal, packed with delicious potatoes, kale, and spicy sausage. It’s perfect for chilly days and easy to make!
There’s something about the bright green kale that makes this soup look as good as it tastes. I love to enjoy it with crusty bread for a satisfying meal—yum!
Key Ingredients & Substitutions
Olive Oil: Olive oil provides great flavor and richness. If you’re out, consider using vegetable or canola oil instead, though they won’t add that lovely olive taste.
Onion: A medium onion is perfect for flavor, but you can substitute with shallots or leeks if you want a milder taste. They bring a lovely sweetness!
Potatoes: Any starchy potato like Russets works well here. If you’re looking for something lighter, opt for Yukon Golds. They hold their shape nicely.
Kale: Traditional in this dish, kale adds great texture and nutrition. Collard greens are a good substitute, or even spinach for a milder flavor if you prefer.
Chouriço or Smoked Sausage: If you need a healthier option, turkey sausage or even a vegetarian sausage can work well. For no meat, just skip it or add in extra veggies!
How Do You Get the Perfect Texture for Your Caldo Verde?
Finding the right texture in your Caldo Verde is all about balancing the creamy potato base with the leafy greens. Start by simmering your potatoes until very tender; this helps them break down and create that smooth consistency.
- Use an immersion blender for a few seconds to create a creamy base while still leaving some chunks.
- When adding kale, don’t overcook it. About 5 minutes in the hot soup is plenty to keep it bright and tender, adding freshness.
- For the sausage, browning it separately brings out the flavor. It also prevents the soup from getting greasy.
Keep an eye on these details, and you’ll have a delicious bowl of Caldo Verde every time! Enjoy with a slice of crusty bread for dipping.
How to Make Caldo Verde
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and thinly sliced
- 6 cups water or low-sodium chicken broth
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 bunch kale or collard greens, thinly sliced into ribbons
- 8 ounces chouriço or smoked sausage, sliced into rounds
- Optional: crusty bread for serving
How Much Time Will You Need?
This Caldo Verde recipe takes about 10 minutes to prepare and approximately 30 minutes total, including cooking time. It’s a quick and easy dish that brings cozy flavors to your table!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté them together until the onion becomes translucent and fragrant, which should take about 5 minutes. This is the base of great flavor for your soup!
2. Add the Potatoes:
Next, toss in the thinly sliced potatoes. Stir them into the pot with the onion and garlic, cooking for about a minute to let the flavors combine. The potatoes will give the soup its creamy texture.
3. Simmer the Soup:
Pour in the water or chicken broth and raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer until the potatoes are very tender, which will take about 20 minutes.
4. Blend for Creaminess:
Using an immersion blender, carefully blend the soup for a few seconds to achieve a creamy texture, making sure to leave some potato chunks for a hearty feel. If you don’t have an immersion blender, you can carefully transfer parts of the soup to a countertop blender, then return it to the pot.
5. Season the Soup:
Now, season your Caldo Verde with salt and black pepper, adjusting according to your personal taste. This step is crucial, as it enhances all the wonderful flavors.
6. Add the Greens:
Add the sliced kale (or collard greens) to the pot, stirring it into the hot soup. Let it cook for about 5 minutes, just until the greens are tender and vibrant in color.
7. Prepare the Chouriço:
In a separate pan, lightly brown the sliced chouriço or smoked sausage over medium-high heat. This helps to release its smoky flavor, which is a lovely addition to the soup. Once browned, add the sausage to the soup pot.
8. Serve and Enjoy:
Finally, serve your Caldo Verde hot, and if you’d like, enjoy it with some crusty bread on the side for dipping. It’s warm, comforting, and truly a delightful meal!
Now you’re ready to savor this traditional Portuguese soup! Enjoy every spoonful of its hearty goodness!
Can I Use Frozen Vegetables in This Recipe?
Yes, you can substitute fresh kale and potatoes with frozen versions! Just be sure to thaw and drain the kale before adding it to the soup, and chop the frozen potatoes into even pieces to ensure they cook evenly.
What Can I Substitute for Chouriço?
If you can’t find chouriço, feel free to use any smoked sausage like kielbasa or even turkey sausage for a healthier option. For a vegetarian version, consider using plant-based sausage or simply skip it entirely and add more veggies instead!
How to Store Leftovers
Leftover Caldo Verde can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of water or broth if it’s too thick.
Can I Make This Soup Vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth and omit the chouriço. You might want to add more spices or vegetables to enhance the flavor instead.