Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo

I was recently sent a wonderful cookbook called The Soupmaker’s Kitchen that is filled with delicious looking soups made from scratch. Every recipe has step by step photos that make them super easy to follow and make. I decided to make this soup because it looked comforting and delicious – perfect for the cold rainy day we were having. I adapted the recipe a bit to make it healthier by using a vegetarian substitute for the chorizo. I also used store bought broth because I didn’t have any homemade in the freezer. This soup turned out delicious! It was quite spicy so I didn’t serve it to my kids but they tasted it anyways and both said it was really good. I loved the chunks of potato and the texture of the kale in this healthy, flavorful, and delicious soup. My husband and I both really loved it and the leftovers were even better the next day. I look forward to making more soup recipes from this great cookbook!

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste.Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy. 

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Portuguese Caldo Verde - Soup with Potatoes, Kale, and Chorizo

Yield: 8

Prep Time: 5 min.

Cook Time: 35-40 min.

Ingredients:

1 tbsp olive oil
2 links of vegetarian chorizo, removed from casing & chopped (or 1 link of chorizo removed from casing)
1 small onion, diced
3 cloves of garlic, minced
8 cups of chicken broth
6 small Yukon gold potatoes, diced with skin on
2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste. Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Aliza Green - The Soupmaker's Kitchen

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14 Responses to “Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo”

  1. 1

    Angie@Angie's Recipes — November 6, 2013 @ 8:08 pm

    Had a kale salad yesterday and I am going to use the rest to make a soup today. Thanks for this delicious soup recipe, Pam.

    [Reply]

  2. 2

    lenia — November 6, 2013 @ 11:20 pm

    Excellent comfort food!
    Hugs!

    [Reply]

  3. 3

    deb — November 7, 2013 @ 1:36 am

    Thanks for this!

    [Reply]

  4. 4

    Blond Duck — November 7, 2013 @ 5:16 am

    Mrs. McGill used to make this!

    [Reply]

  5. 5

    Jersey Girl Cooks — November 7, 2013 @ 5:43 am

    Mmmmnn. Since the time change I am on a quest to make more soups…something about the early evening darkness makes me crave it.

    [Reply]

  6. 6

    Pamela @ Brooklyn Farm Girl — November 7, 2013 @ 8:09 am

    I love a soup with kale in it, always a favorite. Looks great!

    [Reply]

  7. 7

    rosita — November 7, 2013 @ 1:18 pm

    Realmente sabroso me gusta probar comidas caseras me encantó,abrazos.

    [Reply]

  8. 8

    Rosario Babayans — November 7, 2013 @ 2:33 pm

    Hi I’m portuguese and this is indeed a famous and delicious soup!But this is not the way it’s done traditionally .Actually the potatoes are puréed and the kale is cut in a very fine julienne (actually the supermarkets sell it already cut like that-very convenient )Congratulations on the blog -you have a follower here in Porto,Portugal !

    [Reply]

  9. 9

    Joanne — November 7, 2013 @ 2:34 pm

    So cool that you used Field Roast! I actually have that flavor in my fridge right now. Totally making this soup!

    [Reply]

  10. 10

    Marjie — November 7, 2013 @ 3:29 pm

    Your soup cookbook makes its debut at exactly the right time for soup season! As your commenter from Portugal said, I’ve made soup with pureed potatoes, and it is absolutely delicious! This one sounds wonderful.

    [Reply]

  11. 11

    Jovina Coughlin — November 7, 2013 @ 3:34 pm

    I have wanted to try this soup for quite awhile – now I have a recipe. Thanks

    [Reply]

  12. 12

    Dawn @ Words Of Deliciousness — November 7, 2013 @ 8:22 pm

    This soup would hit the spot, looks delicious.

    [Reply]

  13. 13

    Kim in MD — November 9, 2013 @ 8:24 am

    You had me at chorizo! I’ve never seen vegetarian chorizo, but I local source for an amazing pork chorizo. My family will love this soup!

    [Reply]

  14. 14

    Lia — November 16, 2013 @ 11:09 am

    Hi Pam,
    Iam portuguese so, Im delighted that you and your family loved our Caldo Verde.
    The original and tradicional recipe calls for mashed potatoes and the kale is very finely cut into a chiffonade but I love your chunky version, because it really looks very comforting.
    Cheers,
    Lia.

    [Reply]

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