Caldo Verde (Portuguese Green Soup)

Caldo Verde (Portuguese Green Soup), is a deeply comforting and nourishing soup from Northern Portugal that has a devoted following for a reason. This one-pot wonder, made with potato, sausage, and collard greens, has a minimal list of ingredients and is ridiculously easy to make. Perfect for a cozy weeknight meal.

Caldo Verde is a hearty and very unique Portuguese soup made with just a handful of ingredients. It takes no time to throw together, simmers for only 30 minutes, and tastes complex and rich when finished. Every time I make it, I am always astonished that such a simple soup can taste so utterly delicious.

Best of all, leftovers of this nourishing soup keep well for days so a large batch can be enjoyed throughout the week. Perfection.

What is Caldo Verde?

Caldo verde is a soup that originated from the Minho Province in Northern Portugal. It is not only a traditional national favourite, but also loved in Brazil and other places that have a strong Portuguese community. The soup is almost always served at all Portuguese celebrations, such as weddings, birthdays, and popular holidays.

One of the most beloved staples of Portuguese cuisine, caldo verde is a soup made up of humble and simple ingredients. The broth consists of boiled garlic, onions, and potatoes that get an extra boost of flavor from simmering with a chunk of portuguese chouriço.

Strips of dark leafy greens, such as kale or collard greens, give the soup a green tint — hence the name “caldo verde” which translates, literally, to “green broth”.

To serve, caldo verde is topped with a few more thin slices of the smoky-cured sausage and a drizzle of good olive oil. Broa, a Portuguese corn bread, or crusty bread, is often served alongside the soup to make it a perfectly filling and satisfying meal.

Ingredients And Notes

Remarkably, all you need to make this irresistibly complex soup, is 5 ingredients. Not counting olive oil, and salt and pepper, of course.

You will need:

• Onion: You will need one large white onion (I use a Spanish onion) or yellow onion, for this recipe.
• Garlic: I love garlic so I use 3 cloves here. You can use only two cloves, if you wish.
• Potatoes: Yukon golds or Russet potatoes are best for this soup. I prefer to use Russet potatoes which fall apart while cooking and give the soup a silky-creamy texture.
• Portuguese chouriço sausage: You can find this cured sausage at any Portuguese market or some well-stocked supermarkets. If you have trouble finding it, you can substitute with a smoked pork sausage such as a Spanish chorizo. However, do keep in mind that Spanish chorizo is stronger and tends to overpower this mild soup.
• Collard greens: Couve galega is a Portuguese, kale-like cabbage that is traditionally used to make Caldo Verde. It’s not easy to find so collard greens make a great substitute. You can also use curly kale, Cavalo Nero (also known as black kale), or Swiss chard. The greens need to be cut into thin strips, chiffonade-style, so they dissolve nicely into the soup.

Water Or Broth For Liquid

This traditional Portuguese soup, in its glorious original form, was created to accommodate a simple meal using very humble ingredients, like using water as opposed to chicken broth. Nowadays, we have the convenience of store-bought broths which I always stock in my pantry. In my humble opinion, most soups taste better when made with broth, or a mix of water and broth, as opposed to just water.

Full disclosure: I admit I like to use chicken broth instead of water to make caldo verde. That said, I have tried caldo verde using exclusively water, and though I prefer it with chicken broth, the difference is not significant enough to warrant a trip to the grocery store. Use broth if you have it, otherwise go ahead and use only water.

How To Make Caldo Verde

You will be delighted with how easy this one-pot, healthy and life-giving soup is to prepare. As I previously mentioned, most recipes for authentic caldo verde will call for the soup to be blended and that is how I enjoy it. But if you prefer to leave it unblended, cut the potato pieces smaller.

Alternatively, you could scoop out a few cupfuls of potatoes to blend, then place the blended mixture back in the pot. 

Note: This is an overview on how to make this Portuguese green soup. For detailed instructions check the recipe card below.

Here is the step-by-step:

• Heat a large pot and sauté the choriço slices with a bit of olive oil, until lightly browned, about 1 minute a side. Remove the slices and set aside.

• Add a bit more olive oil, then add the onions and garlic sauté for just a few minutes. Add the potatoes, a small chunk of sausage, and water (or broth) to the pot. Bring to a boil and cook until potatoes are very soft, about 20-25 minutes, depending on how small you cut the potatoes. Remove the chunk of sausage and set aside to cool.

• While the soup simmers, chop 1 bunch of collard greens. I like to stack a few leaves, roll them up like a cigar, and slice them into thin strips.

• Using an immersion blender, blend the soup until smooth. Alternatively, use a blender and blend the soup in batches.

• Slice the chunk of choriço you removed, and place back in the pot with the blended potatoes. Add the collard greens to the pot and cook over medium for about 10 minutes until greens have completely softened.

• Serve the soup warm, topped with the reserved choriço slices and a generous drizzle of good olive oil.

Frequently Asked Questions

What To Serve With Caldo Verde

This is a very hearty soup all on its own. A heel of chunky bread for dipping, will of course make it oh-so much more satisfying. I was elated, and somewhat shocked to find Broa at our local farmer’s market to enjoy with our caldo verde. It made the experience of this soup delightfully authentic.

We have also enjoyed it with this quick to throw together cornbread, so good!

Storing And Reheating Tips

• To store: Once the Caldo Verde has cooled, store it in an airtight container and refrigerate for up to 4 days.
• To reheat: For best results, reheat the Caldo Verde in a sauce pan, over medium-low heat, until heated through.
• To freeze: Caldo Verde freezes well! Once cooled, place in a freezer-safe container and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator.