Caldo Verde
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
6 steps. 30 minutes total.
- 1
Step 1
- a.Brown the Sausage
- b.Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- c.Add the sliced Linguiça sausage and cook, stirring occasionally, until well-browned on both sides, about 5-7 minutes. This step builds a crucial layer of flavor.
- d.Using a slotted spoon, transfer the sausage to a plate, leaving the rendered fat in the pot.
- 2
Step 2
- a.Sauté Aromatics
- b.Reduce the heat to medium. If needed, add the remaining tablespoon of olive oil to the pot.
- c.Add the chopped onion and cook until softened and translucent, about 5 minutes, scraping up any browned bits from the bottom of the pot.
- d.Stir in the minced garlic and optional red pepper flakes, and cook for another minute until fragrant.
- 3
Step 3
- a.Simmer the Potatoes
- b.Add the diced potatoes and chicken broth to the pot. Season with salt and black pepper.
- c.Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- d.Cover and cook for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
- 4
Step 4
- a.Create the Creamy Base
- b.Turn off the heat. Use an immersion blender to partially blend the soup directly in the pot. Blend until about half the soup is smooth, leaving some potato chunks for texture.
- c.Alternatively, carefully ladle about 3 cups of the soup (with potatoes) into a stand blender. Secure the lid, remove the center cap, and cover with a folded kitchen towel to allow steam to escape. Blend until smooth and return to the pot.
- 5
Step 5
- a.Finish the Soup
- b.Return the pot to low heat. Stir in the thinly sliced collard greens and the cooked sausage.
- c.Simmer for just 3-5 minutes, until the greens are wilted and tender but still have a vibrant green color. Do not overcook the greens.
- d.Taste and adjust seasoning with more salt and pepper if needed.
- 6
Step 6
- a.Serve
- b.Ladle the hot soup into bowls.
- c.Drizzle each serving generously with high-quality extra virgin olive oil.
- d.Serve immediately with crusty bread, like Portuguese Broa, for dipping.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to authentic Caldo Verde is slicing the greens as thinly as possible (a chiffonade). This allows them to cook quickly and have a delicate texture.
- 2Use starchy potatoes like Yukon Gold or Russets. They break down beautifully and create a naturally creamy broth without any dairy.
- 3Don't skip the final drizzle of good quality extra virgin olive oil. It's not just a garnish; it adds a crucial layer of fruity, peppery flavor that defines the dish.
- 4For the best flavor, allow the soup to rest for 10-15 minutes before serving. It tastes even better the next day.
Adapt it for your goals.
Vegetarian/Vegan
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.
Spicier VersionSpicier Version
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.
Different GreensDifferent Greens
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.
Why this is on our healthy list.
Rich in Nutrients
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.
Provides Sustained Energy
The potatoes in the soup are a great source of complex carbohydrates and potassium, providing lasting energy and helping to regulate blood pressure.
Heart-Healthy Fats
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.
Supports Gut Health
The combination of fiber from the vegetables and onions, which act as prebiotics, helps to support a healthy digestive system.
Frequently asked questions
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.