Caldo Verde
🟢 Difficulty Level: Beginner
⏱️ Cooking Time: 15 minutes prep + 30 minutes cook = 45 minutes total
🍽️ Servings: 4
A cozy Portuguese soup of silky potato broth, crisped chorizo, and tender kale. Simple to make with pantry-friendly ingredients — rich, savory and perfect for chilly nights or a hearty starter.
🛒 Ingredients
- 3 pcs chorizo sausage, sliced (see note on weight below)
- 2 whole potatoes, chopped (about 300 g total)
- 1 whole onion, chopped (about 110 g)
- 8 cloves garlic, sliced (≈24 g)
- Chicken stock, as needed (about 1 L recommended)
- 1 bunch kale, roughly chopped (≈200 g)
- Freshly ground black pepper, to taste
🍳 Used Equipment
- Large heavy-bottomed pot (or Dutch oven) :
- Frying pan (for crisping chorizo) :
- Knife & cutting board :
- Blender or immersion blender (for pureeing the potatoes) :
- Measuring cups/spoons :
- Ladle :
- Serving bowls :
👨🍳 Step-by-Step Instructions
Step 1 : Crisp the chorizo
- Slice the chorizo into thin discs (≈3–5 mm).
- Heat a frying pan (or the pot) over medium-high heat (no added oil needed). Add the chorizo slices in a single layer.
- Fry until the fat renders and the edges are crisp and golden (about 4–6 minutes). Stir occasionally so they brown evenly.
- Remove the crisped chorizo to a plate lined with paper towel; reserve the rendered oil in the pan/pot, this is flavor gold.
Step 2 : Sauté the aromatics & veggies
- In the same large pot with the reserved chorizo oil, reduce heat to medium. Add the chopped onion and sliced garlic. Sauté until the onion is translucent and soft (3–5 minutes).
- Add the chopped potatoes and stir to coat them in oil and aromatics for 1–2 minutes.
Step 3 : Simmer & blend
- Pour in enough chicken stock to cover the potatoes by about 1–2 inches (≈1 L total is a good starting point). Increase heat and bring to a low simmer.
- Simmer gently until the potatoes are very tender and easily pierced with a fork (≈15–20 minutes).
- Using an immersion blender, blend the soup until smooth and velvety. (If using a regular blender, work in batches, be careful with hot liquid.) The texture should be thick and creamy, not watery.
Step 4 : Finish with kale & chorizo
- Return the pot to low heat. Add the chopped kale and let it wilt for 3–5 minutes, kale should be tender but still bright green.
- Stir in the crisped chorizo (reserve a few pieces for garnish if you like). Heat through for 1–2 minutes. Season generously with freshly ground black pepper and check salt (chorizo and stock can be salty, so adjust to taste).
Step 5 : Serve
- Ladle into bowls, top with reserved chorizo pieces, and enjoy hot. Optional: a drizzle of olive oil or crusty bread on the side.
🍽️ Plating and Serving
Serve hot in shallow bowls with crusty bread or corn bread. Garnish with extra crisped chorizo and a grind of black pepper. A drizzle of good olive oil brightens the finish.
💡 Tips for Best Results
- Use the rendered chorizo oil, it’s the main flavor base. Don’t discard it.
- Don’t over-blend, blend until smooth but keep a slightly thick, creamy texture (not paper-thin).
- If your chorizo is very salty, start with less stock or use low-sodium stock and adjust at the end.
- Add the kale at the end to keep color and texture bright.
- For a smokier version, use smoked chorizo or a splash of smoked paprika.
⚠️ Common Mistakes to Avoid
- Throwing away chorizo fat. That rendered oil adds essential flavor.
- Adding kale too early. It will overcook and turn mushy, add at the end.
- Over-blending. You want a creamy but slightly substantial texture, not a completely watery broth.
- Using overly salty stock or chorizo without tasting, add salt only after checking flavors.
- Cutting potatoes too large, they’ll take much longer to soften; chop uniformly.
🧾 Nutrition Facts
Assumptions: recipe yields 4 servings; chorizo total ≈ 300 g (3 average links/slices), potatoes ≈ 300 g, onion ≈ 110 g, garlic ≈ 24 g, kale ≈ 200 g, chicken stock ≈ 1 L. If your chorizo weight or type differs, numbers will change.
Estimated (per serving):
Calories: ~455 kcal
Protein: ~20–22 g
Total Fat: ~31 g
Total Carbohydrate: ~22 g
Dietary Fiber: ~4–5 g
Sugars: ~3–4 g
Sodium: variable (depends on chorizo & stock), estimate high; adjust with low-sodium stock if concerned
Disclaimer : As an amazon associate I earn commission from qualifying purchases, thank you.