Hello folks, we’re about to go on a tasty trip to the sunny streets of Portugal! Today, we’ll make Caldo Verde soup, a traditional Portuguese soup that will warm your heart and please your taste buds.
This hearty green soup is not only full of healthy things, but it also has a lot of bold and interesting tastes. So put on your aprons and prepare because it’s time to start cooking! But before we start, I want to tell you a little secret: this soup is so good that it might make you dance to some “fado” (Portuguese traditional music) in your kitchen.
What is Caldo Verde?
Caldo Verde is a mouth-watering soup that has all the flavors of Portugal. This delicious soup comes from the Minho Province in northern Portugal. It is made from shredded collard greens, potatoes, olive oil, onion, garlic, and savory sausage. It has been warming hearts and stomachs since 1936.
Even though it’s often thought of as a national dish, some people might argue that there’s a fierce competitor in the mix (ahem, Acorda de Mariscos). Regardless, the Portuguese love this tasty treat, and it has even made its way to Brazil, where it is very popular. When in Portugal, be sure to enjoy a steaming bowl of Caldo Verde at a wedding or birthday party. It goes well with a piece of broa (Portuguese cornbread).
Ingredients you’ll need
Collard Greens: Collard greens are an important part of this Portuguese green soup. You can use couve-galega, which is a type of Portuguese collard greens, or kale. For the best texture in the soup, cut the greens into thin strips.
Sausage: For this recipe, the most authentic sausage to use is linguica or calabresa. It’s a smoked pork sausage with garlic and paprika that gives the soup a wonderful flavor. If you can’t find linguica, you can use chorizo or kielbasa instead. Don’t use Mexican chorizo, though, because it has a different taste and won’t work in this dish.
Potatoes: You can thicken the soup with Yukon Gold or Russet potatoes. Both will be blended into the soup, so it doesn’t matter which kind of potato you use.
Onion and garlic: These two ingredients make up the base flavor of the soup and are important for incorporating richness and depth.
Broth: The original recipe calls for water, but using either chicken broth or vegetable broth can improve the taste of the soup.
Olive Oil: Many Portuguese dishes use a lot of high-quality olive oil, which adds flavor and good fats to the soup.
Salt and Pepper: Just like with any dish, adding salt and pepper to taste will help bring out the flavors in the dish.
Caldo Verde Soup Recipe
This traditional Portuguese soup has been a favorite for ages for a good reason. Caldo Verde is a classic in homes all around the world thanks to its flavorful blend of crisp greens, creamy potatoes, and savory sausage.
Ingredients
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4 cups potatoes (Yukon Gold or Russet), peeled and quartered
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1 yellow onion, peeled and quartered
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4 cloves garlic, minced
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½ cup olive oil, plus extra for serving
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16 oz linguiça sausage, thinly sliced (or kielbasa/chorizo)
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1 bunch collard greens, washed and trimmed
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8–9 cups chicken or vegetable broth
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Salt and pepper, to taste
Instructions
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Prep the Collard Greens:
Remove the tough stems from each collard green leaf. Stack 3–4 leaves at a time, roll them up tightly, and slice crosswise into thin ribbons. Set aside. -
Start the Soup Base:
In a large, sturdy pot, combine the potatoes, onion, garlic, ½ cup olive oil, and broth. Bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are very tender, about 20 minutes. -
Blend Until Smooth:
Use an immersion blender (or transfer carefully to a regular blender) to blend the soup base until smooth and creamy. -
Add the Greens:
Stir in the collard green ribbons. Let them simmer in the soup for about 15 minutes, until they’re tender but still bright green. -
Cook the Sausage:
Meanwhile, heat a large skillet over medium heat. Add the sliced sausage and cook, stirring occasionally, until browned and slightly crispy, 5–8 minutes. -
Finish the Soup:
Stir the cooked sausage into the soup. Season with salt and pepper to taste, and bring the soup back to a gentle simmer. -
Serve:
Ladle the soup into bowls, and drizzle each serving with a little extra olive oil for richness. Serve hot and enjoy every comforting bite!
The soup’s up! If you liked this Caldo Verde recipe, share it on Pinterest. Let’s soup-ercharge the world a pin at a time!
Caldo Verde Soup Variations
As you can see in the image below, this soup can be made in some delicious variations.
- Making Caldo Verde Vegetarian or Vegan: For a plant-based version of the traditional soup, omit the sausage.
- Pork-Free Alternative: For a comparable flavor profile without using pork products, consider using smoked turkey sausage.
- For bacon lovers: Those who simply can’t get enough bacon can think about adding some extra pieces to their soup for a smoky, salty bite.
- Beans variation: White beans are a popular bean-filled variation that some people like to add to their Caldo Verde for an additional protein boost. If you’re not using sausage in your soup, it’s a fantastic alternative.
- Add Some Texture: Instead of mixing the potatoes, try cutting them into little pieces to add some texture. The texture and feel of the soup will change as a result.
