Caldo Verde is a cozy Portuguese soup that warms your heart! With simple ingredients like potatoes, kale, and chorizo, it creates a delightful mix of flavors.
This dish is my go-to for chilly nights. I love how the chorizo adds a nice kick, making every spoonful comforting. Pair it with some bread, and you’re all set! 🥖
Key Ingredients & Substitutions
Olive Oil: This is the base for your soup, providing richness. If you need a substitute, use avocado oil or any neutral oil. I prefer extra virgin for that robust flavor.
Onion: A large onion adds depth to the soup. You can use shallots for a milder taste or a sweet onion like Vidalia for more sweetness.
Kale: Traditional in Caldo Verde, kale gives a nice texture and flavor. If you can’t find kale, collard greens or spinach work well too. I love the bright color and health benefits of kale!
Chorizo: The smoky flavor of Portuguese chorizo is key. If you can’t find it, kielbasa or spicy Italian sausage are great alternatives for a similar taste. If you want a vegetarian version, skip the meat and replace it with smoked paprika for that smoky flavor.
How Do I Get the Perfect Texture for My Soup?
For a creamy texture with some chunkiness, the key is in how you blend the soup. An immersion blender is perfect as you can control it better. If you’re using a regular blender, blend in batches to avoid mess and ensure the soup isn’t too smooth.
- Cook your potatoes until very tender, this makes blending easier.
- Blend and check the texture; if it’s too chunky, blend a bit more.
- After blending, stir in the kale and chorizo. This keeps their textures intact while still having that creamy base.
How to Make Caldo Verde
Ingredients You’ll Need:
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 6 medium potatoes, peeled and thinly sliced
- 6 cups chicken or vegetable broth
- 1/2 lb Portuguese chorizo (or kielbasa), sliced into rounds
- 1 lb kale or collard greens, very thinly sliced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish (optional)
How Much Time Will You Need?
This delicious Caldo Verde takes about 15 minutes to prep and 40 minutes to cook, making a total of about 55 minutes from start to finish. It’s quick enough for a weeknight but tasty enough to impress your guests!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic. Sauté them together until the onion is soft and translucent but avoid letting them brown; this should take about 4-5 minutes. The aroma will be delightful!
2. Add Potatoes and Broth:
Next, toss in the sliced potatoes and mix them with the onion and garlic. Pour in the broth and raise the heat to bring it all to a boil. This step helps infuse the potatoes with flavor right from the start.
3. Cook the Potatoes:
Once boiling, reduce the heat to low and cover the pot. Let everything simmer for about 20-25 minutes, or until the potatoes are very tender. You can test this by poking a potato with a fork; it should be easy to break apart.
4. Blend it Smooth:
After the potatoes are tender, it’s time to blend! If you have an immersion blender, carefully puree the soup right in the pot until it’s smooth but still slightly chunky. If using a regular blender, blend in batches, then return the soup to the pot.
5. Add Greens and Chorizo:
Now, it’s time to add flavor and color! Stir in the sliced kale (or collard greens) and chorizo. Let the soup simmer gently again for another 10-15 minutes until the greens are tender and the chorizo is heated through. This will make the soup heartier and bring those wonderful flavors together.
6. Season and Serve:
Finally, taste your Caldo Verde and season it with salt and freshly ground black pepper as needed. Ladle the warm soup into bowls and if you like, top it off with some freshly chopped parsley for a lovely finishing touch. Serve hot with some crusty bread on the side.
This Caldo Verde will surely warm your heart and home. Enjoy the comforting flavors of this traditional Portuguese soup!
Can I Use Different Greens in This Recipe?
Absolutely! While kale is traditional, you can substitute it with collard greens, Swiss chard, or even spinach if you prefer. Just remember that cooking times may vary slightly based on the greens you choose.
What If I Don’t Have Chorizo?
No worries! You can use kielbasa or spicy Italian sausage for a similar flavor. If you want a vegetarian option, simply omit the meat and add a teaspoon of smoked paprika to give your soup that smoky richness.
Can I Make This Soup Ahead of Time?
Yes! Caldo Verde stores well in the fridge for up to 3 days. Just let it cool completely before transferring it to an airtight container. When reheating, you might want to add a splash of broth or water to bring it back to life.
How Can I Adjust the Thickness of My Soup?
If you prefer a thicker soup, you can blend a little longer or add more potatoes. For a thinner consistency, just stir in additional broth until it reaches your desired thickness. Adjust seasoning afterward to maintain flavor.