Caldo Verde

A beloved Portuguese green soup that warms the soul — silky smooth potato broth loaded with ribbons of vibrant kale, smoky chouriço slices, and a generous drizzle of olive oil. Simple, rustic, and deeply satisfying.

Ingredients

• 900 g starchy potatoes (such as Russet or Maris Piper)
• 1 pcs yellow onion
• 4 clove garlic cloves
• 4 tbsp extra-virgin olive oil
• 1.5 l water or low-sodium chicken stock
• 200 g Portuguese chouriço (or Spanish chorizo)
• 250 g curly kale or Portuguese couve tronchuda
• to taste salt
• to taste black pepper
• 1 pcs bay leaf

Instructions

1. Prepare the kale: stack the leaves, roll them tightly into a cigar shape, and slice as finely as possible into thin ribbons (chiffonade). Place in a bowl of cold water and set aside. This keeps them bright green and removes any bitterness.
2. In a large heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add the onion and a pinch of salt and sauté, stirring occasionally, until soft and translucent, about 8 minutes. Add the garlic and cook for a further 1–2 minutes until fragrant.
3. Add the chopped potatoes, the whole piece of chouriço, and the bay leaf to the pot. Pour in the water or chicken stock. Bring to a boil over high heat, then reduce to a steady simmer. Cook, partially covered, until the potatoes are completely tender and beginning to fall apart, about 20 minutes.
4. Remove the whole chouriço and the bay leaf from the pot. Set the sausage aside to cool slightly. Using an immersion blender (or working in batches with a stand blender), purée the potato and onion soup until completely smooth and velvety. The soup should have the consistency of thin cream.
5. Slice the reserved whole chouriço into thin rounds and add them to the pot along with the pre-sliced chouriço rounds. Return the soup to a gentle simmer over medium heat. Season generously with salt and black pepper.
6. Drain the kale ribbons and add them to the simmering soup. Stir well and cook uncovered for exactly 3–5 minutes — just long enough to wilt and tenderize the kale while preserving its vivid green colour. Do not overcook or the kale will turn dull and lose its freshness.
7. Taste and adjust seasoning. Ladle the soup into warm bowls, ensuring each serving has plenty of kale ribbons and chouriço slices. Finish each bowl with a generous drizzle of your best extra-virgin olive oil and a crack of black pepper. Serve immediately with crusty cornbread (broa) on the side if desired.