Caldo Verde

Caldo Verde (Portuguese Kale and Potato Soup)

Caldo verde is a nourishing soup from the Minho region of northern Portugal, where finely sliced Portugese kale is the star of the dish. Traditionally made with potatoes, onions and garlic, the broth is enriched with smoky sausage and finished with a generous drizzle of olive oil, giving the soup its name – literally “green broth”. Simple, comforting and deeply rooted in everyday Portuguese cooking, it’s a dish served at family tables and celebrations alike.

To serve, caldo verde is topped with thin slices of smoky sausage and a drizzle of good olive oil. Broa, a Portuguese cornbread, or crusty bread, is often served alongside.

If you don’t eat pork, try and find a cured, garlicky, chicken or turkey-based sausage. Make it vegan by omitting the sausage and adding a teaspoon of smoked paprika for flavour. A plant-based sausage with smoky flavour would also be great.

(Adapted from sandravalvassori.com)
225–340g cured Portuguese chouriço, or other cured, garlicky sausage (such as Spanish chorizo)
2 tbsp extra-virgin olive oil, divided, plus extra to drizzle
1 large onion or 2 medium onions, diced
3 garlic cloves, thinly sliced
700g potatoes, peeled and cut into 2.5cm pieces
2 litres water or chicken stock
Sea salt and freshly ground black pepper
1 large bunch Portugese Kale, stems removed and leaves finely shredded

Slice the sausage into 5mm rounds, leaving a 5cm piece whole. Heat a large, heavy-based soup pot over medium heat. Add 1 tbsp olive oil and sauté the sausage slices until lightly browned, about 1 minute per side. Remove and set aside.

Add the remaining 1 tbsp olive oil to the pot along with the onions and garlic. Cook gently until just starting to soften, without browning, about 3 minutes. Add the potatoes, the whole piece of sausage and the water or stock. Season with 1 tsp salt and freshly ground black pepper. Bring to the boil, then reduce to a gentle simmer and cook until the potatoes are very soft, 20–25 minutes. Remove the sausage piece and set aside to cool.

Blend the soup until smooth using a stick blender or jug blender (see notes if you prefer a chunkier texture). Roughly chop the cooled sausage and return it to the pot.

Add the shredded kale and cook over medium heat, stirring occasionally, for about 10 minutes, until completely tender. Taste and adjust seasoning – caldo verde needs generous seasoning to bring out its depth. Serve hot, topped with the reserved sausage slices and a generous drizzle of good olive oil.