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A classic Portuguese soup, Caldo Verde (meaning 'green broth') is a beloved national dish. This rustic and comforting soup features thinly sliced greens, tender potatoes, and smoky Linguiça sausage, all brought together in a simple yet deeply flavorful broth. A drizzle of good olive oil to finish is essential for an authentic taste.
For 4 servings
Brown the Sausage
Sauté Aromatics
Simmer the Potatoes
A classic Portuguese soup, Caldo Verde (meaning 'green broth') is a beloved national dish. This rustic and comforting soup features thinly sliced greens, tender potatoes, and smoky Linguiça sausage, all brought together in a simple yet deeply flavorful broth. A drizzle of good olive oil to finish is essential for an authentic taste.
This portuguese recipe takes 45 minutes to prepare and yields 4 servings. At 587.4 calories per serving with 22.19g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Create the Creamy Base
Finish the Soup
Serve
Omit the sausage and use a high-quality vegetable broth. Add 1 teaspoon of smoked paprika along with the garlic to mimic the smoky flavor of the sausage. You could also add white beans for extra protein.
Add a whole dried piri-piri chili to the broth while the potatoes cook for a deeper, more authentic heat. Remove it before blending. Alternatively, increase the amount of red pepper flakes.
While collard greens or kale are traditional, you can also use Swiss chard or spinach. Note that spinach will cook much faster, so add it in the last minute of cooking.
Collard greens and kale are superfoods packed with vitamins K, A, and C, as well as antioxidants and fiber, which support bone health, vision, and immune function.
The potatoes in the soup are a great source of complex carbohydrates and potassium, providing lasting energy and helping to regulate blood pressure.
The generous drizzle of extra virgin olive oil at the end adds monounsaturated fats, which are known to be beneficial for heart health and reducing inflammation.
The combination of fiber from the vegetables and onions, which act as prebiotics, helps to support a healthy digestive system.
A typical 1.5-cup serving of this Caldo Verde recipe contains approximately 450-550 calories, depending on the type and fat content of the sausage used.
Yes, Caldo Verde can be a very healthy and balanced meal. It's packed with vitamins and fiber from the collard greens and provides complex carbohydrates from the potatoes. To make it healthier, choose a leaner sausage and use low-sodium broth.
The most authentic sausages are Portuguese Linguiça or Chouriço, which are smoked pork sausages seasoned with paprika and garlic. If you can't find them, a good quality smoked Polish kielbasa is the best substitute.
Absolutely! Caldo Verde is an excellent make-ahead soup. The flavors deepen overnight. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
Yes, but be aware that the texture of the potatoes can change slightly upon thawing, becoming a bit grainy. For best results, freeze the soup before adding the collard greens. Thaw, reheat, and then stir in the fresh greens to finish.
The creaminess comes from blending the starchy potatoes. Ensure you use a starchy potato variety like Yukon Gold or Russet and blend at least half of the soup base until it's completely smooth before adding the greens and sausage back in.