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Caldo Verde soup served with chorizo
Authentic Portuguese kale soup with chorizo

Caldo Verde with Chorizo

Author: Flavelo
Recipes Soups
The 'Green Soup' is Portugal's national dish, a praise of simplicity. Its base is a silky potato cream soup in which hair-thin strips of kale (couve galega) are cooked. The soup's thickness comes from the starch of the disintegrated potato, and its flavour is crowned by smoked sausage (Chorizo or Linguiça). A rural Portuguese dinner is unimaginable without it.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Portuguese

Ingredients

Equipment Needed

  • Hand blender: For creaming.
  • Sharp knife: For slicing the cabbage thinly.

Allergen Information

⚠️ May contain Milk/Soya (check Chorizo packaging)

Instructions

1 ✓

Fry the chorizo slices in the bottom of the pot with a little oil until they release their fat and red colour. Remove them and set aside.

Tip: This step flavours the oil, which later provides the foundation for the entire soup.
2 ✓

In the remaining chorizo-infused oil, sauté the onion and garlic until soft, but do not brown.

Tip: The onion should be translucent to blend smoothly into the cream.
3 ✓

Add the diced potatoes, pour over the water/stock, season with salt and pepper. Cook covered until the potatoes are falling-apart soft (approx. 15-20 minutes).

Tip: The high starch content of floury potatoes thickens the soup naturally (gelatinisation).
4 ✓

Meanwhile, roll the kale leaves up tightly like a cigar and cut into the thinnest possible strips (chiffonade cut).

Tip: The thin strips provide texture but aren't chewy.
5 ✓

Blend the soup until completely smooth with a stick blender. Taste and add salt if needed.

Tip: Careful with the hot liquid! You now have a thick, creamy base.
6 ✓

Return to the heat, add the cabbage strips and the fried chorizo. Cook for a further 2-3 minutes until the cabbage softens but is still vibrant green.

Tip: If you overcook it, the cabbage will turn brown and taste sulphurous.
7 ✓

When serving, drizzle a little raw olive oil on top.

Tip: The scent of olive oil on the hot soup is the essence of Mediterranean cuisine.

Recipe FAQ

Why isn't my soup green enough?
You cooked the cabbage too long. The kale should only be added at the very end, just for a few minutes, to preserve its vibrant colour (chlorophyll).

Ingredients

  • 600 g Potatoes (floury variety, e.g., Maris Piper)
  • 300 g Cavolo Nero or Kale (leaves, stems removed)
  • 150 g Chorizo or smoked sausage (sliced thinly)
  • 1 head Onion (finely chopped)
  • 2 cloves Garlic (crushed)
  • 3 tbsp Olive oil
  • 1.5 l Water or stock
  • 1 tsp Salt
  • 0.5 tsp Pepper