Easy & Authentic Portuguese Kale Soup (Caldo Verde)
Portuguese Kale Soup, also known as *Caldo Verde*, is a classic and comforting dish that’s surprisingly simple to make. This vibrant green soup is packed with flavor, incredibly healthy, and perfect for a chilly evening. It’s a staple in Portuguese cuisine, and once you try it, you’ll understand why. This recipe focuses on ease and authenticity, using readily available ingredients to create a truly satisfying and heartwarming meal.
## What is Caldo Verde?
*Caldo Verde* translates to “green broth” in Portuguese. The soup’s defining characteristic is its vibrant green color, achieved with finely shredded kale or collard greens. The base is a simple potato and onion broth, thickened with pureed potatoes, and traditionally includes slices of *chouriço* (Portuguese smoked sausage). The beauty of *Caldo Verde* lies in its simplicity – a few key ingredients combine to create a deeply flavorful and nourishing soup.
## Why You’ll Love This Recipe
* **Easy to Make:** This recipe uses straightforward techniques and readily available ingredients, making it perfect for beginner cooks.
* **Authentic Flavor:** While simplified, this recipe stays true to the classic *Caldo Verde* taste profile.
* **Healthy and Nutritious:** Packed with vitamins and fiber from the kale and potatoes, this soup is a healthy and satisfying meal.
* **Versatile:** Easily customizable to suit your dietary needs and preferences.
* **Budget-Friendly:** Made with inexpensive ingredients, *Caldo Verde* is a great way to feed a crowd on a budget.
* **Make-Ahead Friendly:** The soup tastes even better the next day, making it perfect for meal prepping.
## Ingredients You’ll Need
* **Potatoes:** 1.5 lbs Yukon Gold or Russet potatoes, peeled and quartered. Yukon Gold potatoes will give a slightly creamier texture.
* **Onion:** 1 large yellow onion, chopped.
* **Garlic:** 2-3 cloves garlic, minced.
* **Kale:** 1 large bunch of kale (Lacinato/Dinosaur kale or curly kale), washed, stems removed, and very thinly sliced. Lacinato kale is traditionally used and has a slightly milder flavor.
* **Chouriço (or Chorizo):** 4-6 ounces Portuguese *chouriço* or Spanish *chorizo*, sliced. If you can’t find Portuguese *chouriço*, Spanish *chorizo* is a good substitute. Look for a smoked variety for the best flavor. You can also use smoked kielbasa for a milder flavor.
* **Olive Oil:** 2 tablespoons extra virgin olive oil.
* **Chicken Broth (or Water):** 6-8 cups chicken broth or water. Chicken broth adds more flavor, but water works just fine.
* **Salt and Pepper:** To taste.
* **Optional Garnishes:** A drizzle of olive oil, a sprinkle of red pepper flakes, or a squeeze of lemon juice.
## Equipment You’ll Need
* Large pot or Dutch oven
* Cutting board
* Knife
* Immersion blender or regular blender
* Measuring cups and spoons
## Step-by-Step Instructions
Here’s how to make authentic and delicious Portuguese Kale Soup:
**Step 1: Sauté the Onion and Garlic**
* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 2: Cook the Potatoes**
* Add the quartered potatoes to the pot.
* Pour in the chicken broth (or water) to cover the potatoes. You may need to add a little more broth or water to ensure the potatoes are fully submerged.
* Bring the mixture to a boil, then reduce the heat to a simmer.
* Cook until the potatoes are very tender and easily pierced with a fork, about 15-20 minutes.
**Step 3: Puree the Potatoes**
* Carefully remove the pot from the heat.
* Using an immersion blender, puree the potatoes until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the potatoes and some of the broth to a regular blender. Be sure to vent the lid of the blender to prevent pressure from building up.
* Return the pureed potato mixture to the pot.
**Step 4: Add the Chouriço (or Chorizo)**
* Add the sliced *chouriço* (or *chorizo*) to the pot.
* Simmer for about 10 minutes, allowing the sausage to release its flavor into the broth. The longer it simmers, the more flavor it will impart. However, don’t overcook the sausage, as it can become tough.
**Step 5: Add the Kale**
* Add the thinly sliced kale to the pot.
* Stir well to incorporate the kale into the soup.
* Simmer until the kale is tender and wilted, about 5-10 minutes. The kale will reduce in volume as it cooks. Avoid overcooking the kale, as it can become bitter.
**Step 6: Season and Serve**
* Season the soup with salt and pepper to taste. Be sure to taste the soup before adding salt, as the *chouriço* (or *chorizo*) can be quite salty.
* Serve hot, garnished with a drizzle of olive oil, a sprinkle of red pepper flakes, or a squeeze of lemon juice, if desired.
## Tips for the Best Caldo Verde
* **Thinly Slice the Kale:** This is crucial for the texture of the soup. Thinly sliced kale will cook quickly and evenly, and it will be easier to eat.
* **Use Quality Sausage:** The flavor of the *chouriço* (or *chorizo*) is a key component of *Caldo Verde*. Use the best quality sausage you can find.
* **Don’t Overcook the Kale:** Overcooked kale can become bitter. Cook it just until it’s tender and wilted.
* **Adjust the Broth to Your Liking:** If you prefer a thicker soup, use less broth. If you prefer a thinner soup, use more broth.
* **Taste and Adjust Seasoning:** Always taste the soup before serving and adjust the seasoning as needed.
* **Use an Immersion Blender with Caution:** When using an immersion blender, be careful to keep the blade fully submerged to avoid splattering hot soup.
* **Blend Carefully:** If using a regular blender, only fill it about halfway and vent the lid to prevent explosions.
## Variations and Substitutions
* **Vegetarian Caldo Verde:** Omit the *chouriço* (or *chorizo*) for a vegetarian version. You can add a smoked paprika to the soup for a smoky flavor.
* **Vegan Caldo Verde:** Omit the *chouriço* (or *chorizo*) and use vegetable broth instead of chicken broth. Ensure no animal products are used in your choice of broth.
* **Add Beans:** Add a can of cannellini beans or other white beans for added protein and fiber.
* **Use Collard Greens:** If you can’t find kale, collard greens are a good substitute. They have a slightly stronger flavor than kale.
* **Spicy Caldo Verde:** Add a pinch of red pepper flakes or a splash of hot sauce to the soup for a spicy kick.
* **Add Potatoes After Blending**: if you want a heartier texture you may want to blend only some of the potatoes, and add diced potatoes at the end. This makes the soup retain some chunkiness.
* **White Wine Addition**: A splash of dry white wine such as Vinho Verde added after the onions are sautéed can bring a bright acidity.
* **Smoked Paprika**: If you can’t find chourico adding smoked paprika to the broth can recreate some of that depth of smokey flavor.
## Serving Suggestions
* Serve *Caldo Verde* as a starter or a main course.
* Serve it with crusty bread for dipping.
* Garnish with a drizzle of olive oil, a sprinkle of red pepper flakes, or a squeeze of lemon juice.
* Pair it with a glass of Portuguese Vinho Verde wine.
## Storage Instructions
* **Refrigerate:** Store leftover *Caldo Verde* in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it sits, so you may need to add a little broth or water when reheating.
* **Freeze:** Freeze *Caldo Verde* in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Be aware that the texture of the kale may change slightly after freezing.
## Reheating Instructions
* **Stovetop:** Reheat *Caldo Verde* in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat *Caldo Verde* in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.
## Nutritional Information (Approximate)
(Per serving, based on 6 servings)
* Calories: Approximately 250-300
* Protein: 10-15g
* Fat: 10-15g
* Carbohydrates: 30-40g
* Fiber: 5-7g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
## Frequently Asked Questions (FAQ)
* **Can I use frozen kale?**
* Yes, you can use frozen kale. Thaw it completely and squeeze out any excess water before adding it to the soup. However, fresh kale will give you the best flavor and texture.
* **Can I make this soup in a slow cooker?**
* Yes, you can adapt this recipe for a slow cooker. Sauté the onion and garlic as directed, then transfer them to the slow cooker along with the potatoes, broth, and *chouriço* (or *chorizo*). Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender. Puree the potatoes with an immersion blender (or carefully transfer to a regular blender). Add the kale and cook for another 30 minutes, or until the kale is wilted.
* **Can I make this soup ahead of time?**
* Yes, *Caldo Verde* is a great make-ahead soup. In fact, it often tastes even better the next day after the flavors have had a chance to meld.
* **What can I substitute for chouriço?**
* If you can’t find Portuguese *chouriço*, Spanish *chorizo* is a good substitute. Look for a smoked variety for the best flavor. You can also use smoked kielbasa for a milder flavor, or omit it entirely for a vegetarian or vegan version.
* **Why is my soup bitter?**
* Overcooked kale can sometimes become bitter. Be sure to cook the kale just until it’s tender and wilted, but not overcooked. Also, ensure that the kale is washed well to remove any dirt or grit, as this can also contribute to a bitter taste.
* **How do I make my soup thicker?**
* If you prefer a thicker soup, you can use less broth, or puree a larger portion of the potatoes. You can also add a slurry of cornstarch or flour to the soup to thicken it, but be sure to cook it thoroughly to avoid a starchy taste.
## Easy Portuguese Kale Soup Recipe Card
**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 40 minutes
**Ingredients:**
* 1.5 lbs Yukon Gold or Russet potatoes, peeled and quartered
* 1 large yellow onion, chopped
* 2-3 cloves garlic, minced
* 1 large bunch of kale (Lacinato/Dinosaur kale or curly kale), washed, stems removed, and very thinly sliced
* 4-6 ounces Portuguese *chouriço* or Spanish *chorizo*, sliced
* 2 tablespoons extra virgin olive oil
* 6-8 cups chicken broth (or water)
* Salt and pepper to taste
* Optional garnishes: a drizzle of olive oil, a sprinkle of red pepper flakes, or a squeeze of lemon juice
**Instructions:**
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. Add the quartered potatoes to the pot. Pour in the chicken broth (or water) to cover the potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are very tender, about 15-20 minutes.
3. Carefully remove the pot from the heat. Using an immersion blender, puree the potatoes until smooth and creamy. If using a regular blender, vent the lid and blend in batches.
4. Return the pureed potato mixture to the pot. Add the sliced *chouriço* (or *chorizo*) and simmer for 10 minutes.
5. Add the thinly sliced kale to the pot and stir well. Simmer until the kale is tender and wilted, about 5-10 minutes.
6. Season the soup with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil, a sprinkle of red pepper flakes, or a squeeze of lemon juice, if desired.
Enjoy your delicious and easy *Caldo Verde*!
This Portuguese Kale Soup recipe is a testament to how simple ingredients can come together to create a truly remarkable dish. Its rich flavors and comforting warmth make it a perfect choice for any time of year. Give it a try and experience the taste of Portugal in your own kitchen!