Caldo Verde is one of the most iconic soups in Portugal — and honestly, there isn’t a single Portuguese person who hasn’t had it at least once. For me, Caldo Verde means celebration. It means the Santo António festival in June, warm summer nights with the smell of soup drifting through the streets. But most of all, it means home. It’s the kind of recipe that wraps you up from the inside, that takes you straight back to childhood with just one spoonful. Pure comfort food, completely and unapologetically Portuguese.
Simple, comforting and full of flavour — it’s one of those recipes that warms the soul on any day.
Caldo Verde — An Easy Traditional Portuguese Recipe
Caldo verde is one of the most iconic soups in our country. It’s comfort food—truly Portuguese, truly our own.
Ingredients
Equipment
Method
- Start by peeling and chopping the potatoes, onion, and garlic into pieces. Place the potatoes, onions, garlic, and chorizo (skin removed) in a pot with a liter of water.
- Season with salt and let simmer until the potatoes are very tender—about 20 minutes.
- When the potatoes are cooked, blend everything with a blender until you have a smooth purée. Add the very finely chopped Galician kale and let it cook for another 10 to 15 minutes.
- Serve topped with slices of chorizo and a drizzle of olive oil. Enjoy!
Tips
- The thinner you slice the kale, the better the soup will be
- You can use chicken chouriço for a lighter version
- This soup freezes very well — make a bigger batch and save some!
- Buy the kale in advance, blanch it and freeze it. When you need it, just add it directly to the soup — it tastes even better!
