Caldo Verde Portuguese Green Soup

Caldo Verde is that soul-warming Portuguese soup that brings a creamy potato base together with slivers of collard greens and rich slices of smoked sausage. I love making it because it somehow tastes even better the next day and works just as well for weeknight dinners as it does for special gatherings. And if you need a vegan version you can easily swap in plant-based sausage.

I was first drawn to this recipe after tasting it at a Portuguese friend's house. Now my family asks for it when the weather turns chilly and it makes me feel like I am bringing a touch of Portugal right to our table.

Ingredients

• Smoked cured sausage such as linguiça or chorizo: Choose a high-quality fully cooked sausage or plant-based version for depth
• Olive oil: Go for extra virgin olive oil for aroma and classic flavor
• Onion: Fresh yellow or white onions add a gentle sweetness and body
• Garlic: Pick plump, firm cloves for the best savory punch
• Chicken or vegetable broth: Opt for a good-quality stock for the most flavor
• Yellow potatoes: Waxy potatoes hold their shape and create that signature creamy texture
• Salt and pepper: Start with a little and add more as needed for balance
• Collard greens or kale: Pick fresh, crisp leaves and slice them ultra thin for tenderness
• Lemon juice and zest: Totally optional, but fresh lemon brightens every bite if you love a pop of acidity

Step-by-Step Instructions

Prep the Greens:

Wash the collard greens or kale thoroughly. Remove the tough stems by folding the leaves in half and slicing them away. Stack a few leaves together, roll tightly, and slice into very thin ribbons. This helps them cook quickly while keeping their beautiful color.

Brown the Sausage:

Slice the sausage into half moons. In a heavy pot over medium heat, add a splash of olive oil and brown the sausage pieces until fragrant, each side golden. This renders their fat and releases extra layers of flavor. Set aside after browning.

Sauté Aromatics:

In the same pot, add chopped onion and garlic to the remaining sausage oil. Cook over medium-low heat until they turn soft and translucent. This slow sauté brings a mellow base and builds complexity.

Simmer Potatoes and Broth:

Pour in the chicken or vegetable broth. Add potato chunks, salt, and some pepper. Let this bubble gently until the potatoes are very soft. Toss in a third of the browned sausage at this stage so some smoky savor drifts into the soup.

Blend to Creaminess:

Turn off the heat. Use an immersion blender to blend the soup until mostly smooth, leaving some texture if you prefer. Blending too much can result in a gummy texture so pulse in short bursts.

Add the Greens:

Add your thinly sliced collards or kale into the hot soup. Simmer gently for around ten minutes until the greens are perfectly tender but still vibrant.

Finish and Serve:

Stir in the rest of the sausage and let it warm through. Taste and adjust with more salt, pepper, or a squeeze of lemon juice and a bit of zest if you want extra brightness. Ladle into bowls and drizzle with silky olive oil. If you want a little heat, sprinkle on Aleppo pepper. For an even richer finish a splash of cream is delicious.

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You Must Know

• Naturally gluten free and full of veggies
• Loaded with protein from sausage or plant-based swaps
• Excellent for meal prep and freezing

Collard greens are my favorite ingredient since they hold up so well in the soup and do not get mushy even after reheating. I once made this for my parents and the way everyone went back for seconds showed me how comfort food brings us all together no matter our background.

Storage Tips

Let any leftover soup cool before transferring to storage containers. It will keep in the fridge for about four days and actually deepens in flavor overnight. If freezing use sturdy containers and leave an inch for expansion. Reheat gently on the stovetop adding a splash of water or broth to loosen as needed.

Ingredient Substitutions

• No collard greens on hand Use kale or even Swiss chard in thin ribbons
• For a vegan version just reach for your favorite plant-based sausage and use veggie broth
• If yellow potatoes are missing russet potatoes are a good backup but take care not to over blend

Serving Suggestions

Serve Caldo Verde with crusty bread for soaking up the rich broth. For a simple meal pair it with a citrusy salad or roasted vegetables. At parties serve it in smaller bowls as a first course with a glass of vinho verde to match.

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A Bit of History

Caldo Verde is one of Portugal’s most beloved soups hailing from the northern Minho region. It is a staple at celebrations from weddings to festivals and has comforted generations with its humble combo of potatoes greens and sausage. Making it at home connects me with a long tradition of cozy communal meals.

Recipe FAQs

→ What type of sausage works best?

Smoked cured sausages like calabresa, linguiça, chouriço, kielbasa, or Spanish chorizo add depth and traditional flavor.

→ Can I make this dish vegetarian?

Yes, substitute plant-based sausage and use vegetable broth for a delicious meat-free variation.

→ How do I get the signature smooth texture?

Blend the soup with an immersion blender just until mostly smooth, then stir in the greens for a creamy but rustic finish.

→ What greens can I use if I can't find collards?

Kale is the usual substitute, but Swiss chard or mustard greens also work well if sliced thinly.

→ Is it possible to prepare ahead?

Yes, the soup keeps well refrigerated for several days. Reheat gently and add greens just before serving for best texture.

→ How should Caldo Verde be served?

Ladle into bowls with an extra drizzle of olive oil, a squeeze of lemon, and crusty bread on the side if desired.