Caldo Verde
Portugal's national soup made of potatoes and paper-thin sliced kale, finished with a slice of Chouriço.
- Preparation
- 20 min
- Cook/bake time
- 30 min
- Total
- 50 min
- Difficulty
- Easy
- Calories
- 337 kcal
- Servings
- 6
- Prep
- 20 min
- Cooking & baking
- 30 min
Portugal's national soup made of potatoes and paper-thin sliced kale, finished with a slice of Chouriço. Four ingredients, and the only technique is the cut: the kale must be so fine that it cooks in two minutes and floats as a green thread in the soup. Cut coarsely, it becomes an ordinary cabbage soup.
Why this works
The soup's thickness comes exclusively from the potatoes, which is why floury varieties are right here: they contain more starch, which escapes during pureeing and makes the broth creamy without the need for cream. The kale is added only afterwards and is cooked for just two minutes. If cooked longer, its chlorophyll breaks down and the soup turns olive instead of bright green. This is exactly why the paper-thin cut is essential: it is the only way the kale cooks in two minutes before the color turns. The slice of Chouriço on top is not a meat contribution in the strict sense, but a fat carrier: its paprika oil floats on the surface and carries fat-soluble flavor compounds to the nose before the first spoonful is in the mouth.
Step-by-step instructions
- 1
Boil potatoes
Boil potatoes, onion, and garlic in salted water for 20 minutes until soft. Floury varieties are right here, as their starch is the only thickener in this soup.
- 2
Puree
Puree everything smoothly with three tablespoons of olive oil. The soup should have the consistency of liquid cream; if it is too thick, pour in hot water. Only now salt generously, as the potatoes need more than you expect.
- 3
Slice kale paper-thin
Remove the stems, roll the leaves into a tight cigar, and cut them into paper-thin strips, at most two millimeters. This is the only real technique in this recipe and the difference between Caldo Verde and cabbage soup.
- 4
Sear Chouriço
Briefly sear the Chouriço slices in a dry pan until they release their red paprika oil. Take them out and save the released oil, as it goes over the soup at the end.
- 5
Kale for two minutes
Bring the pureed soup to a simmer, add the kale, and let it steep for exactly two minutes. No longer: after that, the color turns from bright green to olive. Distribute onto plates, place two Chouriço slices on each, and drizzle with the paprika oil and the remaining olive oil.
Our best tips
- The cut is everything. If you don't have a steady hand, freeze the leaves for twenty minutes, as they can be cut much finer when frozen.
- Two minutes for the kale, not a second longer. The bright green color is what gives this dish its name.
- Do not omit the olive oil at the end. In Portugal, it is poured cold over the hot plate and is part of the dish, not a decoration.
Tasty variations
Vegan
Omit the Chouriço and instead stir a teaspoon of smoked paprika powder into the olive oil. The smoky tone that matters is preserved.
With beans
Boil 200 g of white beans with the potatoes and puree only half. Widespread in northern Portugal and significantly more filling.
Nutrition facts
| Calories | 337 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 24 g |
| – of which sugar | 3 g |
| Fat | 20 g |
| Fiber | 5 g |
Where the 337 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
How many calories does Caldo Verde have?
Around 340 kcal per serving for six servings. Olive oil and Chouriço together make up about two thirds. Without sausage and with half the oil, it is around 200 kcal.
Why does my soup turn olive instead of green?
The kale was in the hot soup for too long. Chlorophyll breaks down under sustained heat, and the color turns within a few minutes. Two minutes is the maximum.
What is Chouriço?
A Portuguese paprika sausage, similar to Spanish Chorizo, but usually somewhat milder and less heavily smoked. Spanish Chorizo is a good substitute and easier to get.
Which cabbage is the right one?
Traditionally Couve galega, a Portuguese collard green. Kale comes closest; savoy cabbage also works, but is milder and needs even less cooking time.
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