Portuguese Kale Soup (Caldo Verde): A Comforting Delight
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
6
Yield
6 servings
Calories
Approximately 300 calories
Portuguese Kale Soup, or Caldo Verde, is a quintessential dish from Portugal, beloved for its comforting warmth and rich flavors.
This soup combines the earthiness of kale with the heartiness of potatoes and the smokiness of chorizo, creating a harmonious blend that delights the palate.
It’s a simple yet profoundly satisfying meal that brings a taste of Portugal to your table.
Ideal for those seeking a nutritious yet comforting dish, it’s a hit among both seasoned chefs and culinary novices alike, promising a culinary adventure that’s both accessible and deeply rewarding.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 lbs potatoes, peeled and thinly sliced
- 1 lb chorizo sausage, sliced
- 1 lb kale, stems removed and leaves thinly sliced
- Salt and pepper, to taste
- (Optional) Red pepper flakes, for a spicy kick
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, sautéing until soft and translucent.
- Pour in the broth and bring to a boil.
- Add the potatoes and cook until they are tender, about 20 minutes.
- Using an immersion blender (or a regular blender, working in batches), puree the soup until smooth.
- Return the soup to the pot if using a regular blender.
- Add the chorizo and kale to the pot.
- Simmer for an additional 10 minutes, or until the kale is tender and the chorizo is heated through.
- Season with salt and pepper, and add red pepper flakes if desired. Serve hot.
Tips & Tricks
- For a vegetarian version, omit the chorizo and add smoked paprika for a similar smoky flavor.
- To achieve the perfect texture, slice the kale as thinly as possible.
- If the soup is too thick, add more broth to reach your desired consistency.
- Serve with crusty bread for a complete meal.
Mise en Place
Ingredients
Utensils
- Olive oil
- Onion
- Garlic
- Chicken or vegetable broth
- Potatoes
- Chorizo sausage
- Kale
- Salt and pepper
- (Optional) Red pepper flakes
- Large pot
- Immersion blender (or regular blender)
- Knife
- Cutting board
- Measuring cups and spoons
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