Caldo Verde – Portuguese Kale Soup
eatoplan
December 10, 2024
This Caldo Verde – Portuguese Kale Soup is a comforting and hearty dish, rich in smoky, garlicky flavors with a velvety potato base. This traditional Portuguese soup combines tender kale, chorizo, and potatoes, creating a deeply satisfying and nourishing meal.
The chorizo adds a smoky depth, while the creamy mashed potatoes thicken the broth beautifully. Serve it with crusty Portuguese bread for an authentic experience—perfect for cozy nights or a wholesome family dinner!
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Ingredients:
Adjust Servings
| 0.5large onion chopped | |
| 3 carrots peeled, sliced | |
| 3 garlic cloves smashed | |
| 4large potatoes yellow, chopped | |
| 2 chorizo links with casings removed, halved and chopped | |
| 4cups chicken stock and 2 cups of water | |
| 1bunch kale julienned | |
| 1cup of water and 2 packets of chicken boullion | |
| 4servings pepper flakes red, crushed | |
| 4servings salt and pepper to taste |
Directions
1.
Prepare the Ingredients
1. Chop the onions, slice the carrots, and smash the garlic. Set aside. | 2. Peel and chop the potatoes, then keep them in a bowl of cold water to prevent browning. | 3. Remove the casing from the chorizo. Cut the sausage lengthwise, then slice into half-moons. Sauté in a separate pan until browned and set aside to add later. This prevents the chorizo from turning the soup red.
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2.
Prep the Kale
1. Remove the stems from the kale leaves by cutting or ripping them out. You can leave a little bit of the stem for texture. | 2. Roll the leaves tightly into bundles and julienne them into thin strips. Don’t worry about perfection—set the prepared kale aside.
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3.
Cook the Base
1. In a large pot, heat olive oil over medium heat and sauté the onions, carrots, and garlic until they start to soften. | 2. Add the potatoes and a pinch of crushed red pepper flakes. Cook until the potato edges start to look translucent.
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4.
Simmer the Soup
1. Add 6 cups of water and 2 bouillon packets (or substitute with 4 cups of broth and 2 cups of water). | 2. Bring the mixture to a boil, then reduce to a simmer. Cook until the potatoes are tender.
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5.
Mash the Potatoes
Use a wooden spoon to mash most of the potatoes against the side of the pot, leaving some chunks for texture. This creates a creamy yet hearty base for the soup.
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6.
Add the Kale
Stir in the kale. It may fill the pot, but it will quickly wilt down. Simmer for about 5 minutes.
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7.
Finish and Serve
1. Stir in the browned chorizo and simmer for another minute to combine flavors. | 2. Serve the soup hot or at room temperature with a crusty loaf of Portuguese bread. Enjoy!
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