Caldo Verde: A Portuguese Comfort in a Bowl
Caldo Verde is one of Portugal’s most iconic and comforting dishes. This beloved soup originates from the northern region of the country, particularly from Minho, but has become a staple throughout Portugal. Its name, which translates to “green broth,” reflects the vibrant color given by finely sliced kale or collard greens, the key ingredient in this hearty soup.
Traditionally, Caldo Verde is made with simple ingredients like potatoes, garlic, and onions, creating a smooth, creamy base that pairs perfectly with the greens. The addition of smoky chouriço (Portuguese sausage) adds a rich, savory depth to the flavor, balancing the freshness of the vegetables. It’s often served with crusty bread and a drizzle of olive oil, elevating its homely nature into something truly special.
Though humble in origin, Caldo Verde is more than just a soup; it’s a dish that carries cultural significance. It’s often enjoyed during family gatherings, celebrations, and festivals, bringing people together around the table. Whether served as a starter or a main meal, Caldo Verde is the epitome of Portuguese comfort food, offering warmth and nostalgia with every spoonful.
Over the years, Caldo Verde has remained a beloved dish across all of Portugal, even as it has made its way to other parts of the world through Portuguese emigrants. Despite its simplicity, it continues to captivate food lovers with its comforting blend of flavors, proving that some of the best dishes are often the most unpretentious ones.
Discover Traditional Recipes from Portugal Discover Traditional European Recipes
Portuguese Caldo Verde
Ingredients
Instructions
Prepare the Base:
-
Heat the olive oil in a large pot over medium heat.
-
Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
Cook the Potatoes:
-
Add the thinly sliced potatoes to the pot and stir to coat them in the oil and onion mixture.
-
Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat to a simmer.
-
Cook until the potatoes are very tender, about 20 minutes.
Blend the Soup:
-
Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can transfer the soup in batches to a blender and puree it, then return it to the pot.
Add the Greens and Chorizo:
-
Add the thinly sliced kale to the pot. Let it cook until tender, about 10 minutes.
-
Add the sliced chorizo or Portuguese sausage and cook for another 5 minutes until the sausage is heated through.
Season and Serve:
-
Taste the soup and season with salt and pepper as needed.
-
Ladle the soup into bowls and drizzle with a bit of extra virgin olive oil if desired.
-
Enjoy your hearty and delicious Caldo Verde. Bom apetite!
