Caldo Verde (Portuguese Kale & Sausage Soup)

Caldo Verde (Portuguese Kale & Sausage Soup)

A hearty, traditional Portuguese soup featuring creamy potatoes, smoky sausage, and tender kale.

KEY INFO:

• Prep Time: 15-20 minutes
• Cook Time: 30-40 minutes
• Total Time: 45-60 minutes
• Servings: 4-6
• Difficulty: Easy to Moderate
• Dietary: Gluten-free, Dairy-free (Traditional version)

EQUIPMENT NEEDED:

• Large stockpot or soup pot
• Immersion blender (or regular blender/potato masher)
• Sharp knife and cutting board
• Slotted spoon
• Ladle

INGREDIENTS:

• 2 pounds (900g) russet potatoes, peeled and sliced
• ½-1 pound (225-450g) Portuguese chouriço or linguiça [Sub: smoked plant-based sausage]
• 6 cups kale, very thinly sliced [Sub: collard greens]
• 2 cloves garlic, minced
• 1-2 medium onions, diced
• 1 bay leaf
• ¼ cup (60ml) olive oil, plus extra for drizzling
• Salt and black pepper to taste
• 6-8 cups water or broth
• Optional: 1 bouillon cube
• Optional: Red pepper flakes or paprika

METHOD:

1. Heat olive oil in large pot over medium heat
2. Add diced onions and cook until translucent (5 minutes)
3. Add minced garlic and cook until fragrant (30 seconds)
4. Pour in water/broth, add potatoes, bay leaf, and bouillon if using
5. Bring to boil, then reduce heat and simmer until potatoes are fork-tender (15-20 minutes)
6. Remove bay leaf and blend soup until creamy (leave some chunks if desired)
7. Add whole sausage and cook (8-10 minutes)
8. Remove sausage, slice, and return to pot
9. Add kale and simmer until bright green and tender (8-10 minutes)
10. Season with salt and pepper, finish with olive oil drizzle

CRUCIAL TIPS:

• Slice kale as thinly as possible for authentic texture
• Don’t overblend potatoes – some texture is good
• Use starchy potatoes for best creaminess
• Keep kale bright green – don’t overcook

STORAGE & SCALING:

• Keeps 3 days refrigerated
• Reheat gently to preserve kale texture
• Recipe doubles easily – adjust seasoning accordingly
• Add water when reheating if too thick

VARIATIONS:

• Vegetarian: Use plant-based sausage
• Spicier: Add red pepper flakes
• Heartier: Add white beans
• Traditional: Use Portuguese kale (couve galega)