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Caldo Verde (Portuguese Green Soup) Recipe

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4.3 from 3 reviews

Caldo Verde is a traditional Portuguese green soup made with tender baby potatoes, aromatic onions and garlic, and nutritious leafy greens like cavolo nero and kale. Blended to a creamy texture and lightly seasoned, this comforting soup is perfect for warming up on any day with minimal ingredients and a simple stovetop cooking method.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 750 g baby potatoes (1.65 lb), peeled and chopped
  • 1 regular onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 150 g cavolo nero (5 oz), tough stems removed and shredded
  • 100 g kale (3 oz), tough stems removed and shredded

Liquids & Oils

  • 3 tablespoons olive oil
  • 1 litre vegetable stock (4 cups)

Seasonings

  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Heat the oil and sauté onion: Warm the olive oil in a large pan over medium heat, then add the peeled and chopped onion. Fry it gently until it turns golden and fragrant, about 5-7 minutes, stirring occasionally.
  2. Add garlic and potatoes: Stir in the peeled and chopped garlic and potatoes to the pan. Pour in the vegetable stock, ensuring the potatoes are submerged. Bring to a boil, then reduce to a simmer and cook until the potatoes become tender, about 15-20 minutes.
  3. Prepare the greens: While the potatoes cook, remove the tough central stems from the cavolo nero and kale leaves. Shred the leaves finely into thin ribbons using a sharp knife or kitchen scissors.
  4. Blend the soup: Once the potatoes are soft, use a hand blender to blend the soup directly in the pan until it reaches a smooth and creamy texture. Be careful not to overblend if you prefer some texture.
  5. Add greens and season: Stir in the shredded cavolo nero and kale leaves, along with the sea salt and black pepper. Return the pan to medium-low heat and cook for another 2-3 minutes to allow the greens to soften gently.
  6. Serve hot: Ladle the caldo verde into bowls and serve immediately. Optionally, drizzle with extra olive oil and sprinkle additional black pepper for enhanced flavor.

Notes

  • Using baby potatoes helps the soup achieve a creamier texture when blended.
  • If cavolo nero or kale are not available, you can substitute with collard greens or Swiss chard.
  • For a heartier version, traditional Portuguese chorizo slices can be added, but this recipe is vegetarian.
  • Blending the soup creates a silky texture, but you can leave it chunky if preferred.
  • Adjust seasoning at the end to taste; some prefer more black pepper or a splash of lemon juice for brightness.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Portuguese
  • Diet: Vegetarian

Find it online: https://dishiary.com/caldo-verde-portuguese-green-soup-recipe/