The soup turned out too thick. How can I thin it?

Stir in warm water or vegetable broth a few tablespoons at a time until you reach your desired consistency.

Can I freeze Caldo Verde?

Yes, freeze the pureed base only (without kale and chorizo). Add fresh kale and chorizo when reheating for best texture.

Is this soup gluten-free?

It is naturally gluten-free, but double-check that your chorizo brand contains no wheat fillers.

Why does my kale taste bitter?

Overcooking kale can release bitter compounds; simmer just until wilted and bright green, about 5–7 minutes.

Can I use a regular blender instead of an immersion blender?

Yes, but work in batches and let the soup cool slightly, and remove the center lid cap, covering with a towel to avoid steam eruptions.

My soup is too salty! What can I do?

Add a raw peeled potato half and simmer for 10 minutes—it will absorb some excess salt. Remove it before serving.

Home / Recipes / mediterranean / Caldo Verde

mediterraneanEasynon vegetariangluten freedairy freenut free

Caldo Verde

RATING

4.6/5(187)

TASTE SCORE

8/10

A soul-warming Portuguese soup that marries creamy potatoes with vibrant, thinly sliced kale. Garlic and smoky chorizo infuse the broth with a deep, comforting flavor that's light yet satisfying. Ready in under an hour, this rustic classic is perfect for chilly evenings.

PREP

15m

COOK

30m

SERVES

1 CUP

261 cal

SERVINGS

INGREDIENTS

For 4 servings

200 gkale · stems removed, leaves thinly sliced into ribbons400 gpotato · peeled and diced into small cubes100 gchorizo · smoked Portuguese-style, sliced into thin rounds1 pcsonion · medium, finely chopped4 pcsgarlic · cloves, minced1 tbspolive oil4 cupwater1 pinchsalt1 pinchblack pepper

NUTRITION · PER SERVING

261

CALORIES · 1 CUP

Protein10g · 15%

Carbs26g · 40%

Fat14g · 48%

Fiber5g

Sugar3g

Saturated fat4g

Cholesterol27mg

Sodium365mg

Potassium794mg

Phosphorus153mg

How we calculate →

METHOD · 6 STEPS

prep · ~5 min
Prepare the vegetables.
1.Peel and dice the potatoes into small, even cubes.
2.Remove the tough stems from the kale, then stack and thinly slice the leaves into fine ribbons.
3.Finely chop the onion and mince the garlic cloves.
saute · ~8 min
Sauté the chorizo and aromatics.
1.Add the sliced chorizo to a cold large soup pot, then set over medium heat and cook until the fat renders and the chorizo is lightly browned (3-4 minutes).
2.Remove half the chorizo slices with a slotted spoon and set aside for garnish.
3.Add the olive oil, chopped onion, and minced garlic to the pot and sauté until the onion is soft and translucent (3-4 minutes).
TIPStart the chorizo in a cold pan to render the maximum amount of smoky fat.
simmer · ~20 min
Simmer the potatoes until tender.
1.Add the diced potatoes and water to the pot, stirring to scrape up any browned bits from the bottom.
2.Cover and bring to a boil, then reduce to a simmer and cook until the potatoes are very tender and easily pierced with a fork (15-20 minutes).
mix · ~2 min
Blend the soup base until smooth.
1.Remove the pot from the heat.
2.Use an immersion blender to puree the soup directly in the pot until completely smooth and creamy.
3.Alternatively, carefully blend in batches in a standard blender, then return to the pot.
TIPLet the soup cool slightly before blending in a standard blender and vent the lid to prevent steam explosions.
simmer · ~7 min
Wilt the kale and finish the soup.
1.Return the pot to medium-low heat and stir in the sliced kale ribbons.
2.Simmer gently until the kale is tender but still vibrant green (5-7 minutes).
3.Season with salt and black pepper, adjusting to taste.
TIPDon't overcook the kale—a slight bite keeps the colour bright and the flavour fresh.
serve · ~1 min
Ladle into bowls and garnish with the reserved chorizo.
1.Ladle the hot soup into serving bowls.
2.Top each bowl with the reserved sautéed chorizo slices.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use a sharp knife or mandoline to slice kale into very fine ribbons for the best texture.
2
For a creamier soup, use waxy potatoes like Yukon Gold instead of starchy russets.
3
Drizzle a little extra virgin olive oil over each bowl just before serving for a fragrant finish.
4
Make the soup a day ahead; the flavors deepen overnight and reheat beautifully.
5
Reserve a few spoonfuls of the pureed potato base before adding kale for a thicker, kid-friendly version.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Omit the chorizo and use smoked paprika and a splash of liquid smoke to replicate the smoky flavor. Sauté the aromatics in 2 tablespoons of olive oil instead.

dairy free