Portuguese
Caldo Verde
Portuguese kale and potato soup
A comforting Portuguese soup of silky potato broth, finely shredded greens and slices of chouriço.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Portuguese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Caldo Verde
Ingredients
Main
Method
- 1
Simmer the potatoes, onion and garlic in the water until completely tender.
- 2
Blend the soup until smooth, then return it to a gentle simmer.
- 3
Add the chouriço and shredded greens and cook until the greens are just tender.
- 4
Season, ladle into bowls and finish with olive oil.
Caldo verde is a Portuguese potato soup finished with very finely shredded greens and commonly served with chouriço.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only if the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served cold.
Keep cooking
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