Caldo Verde
The name caldo Verde translates to “green broth” in Portuguese, referencing its signature ingredient — kale. Since the soup is easy to make and requires minimal ingredients, it's a great option for busy days when you need something quick and easy to make.
Ingredients
- 500 g medium potatoes peeled and chopped
- 1 medium Onion chopped
- 3 cloves garlic chopped
- 200 g Kale or collard greens, washed, dried, and thinly sliced (stem removed)
- 1.5 L Water
- 1 Chorizo sliced
- 100 ml Olive Oil
- Pinch Salt and Pepper to taste
- Optional Chicken or vegetable stock, bacon, or other types of sausage.
Instructions
- In a large pot, combine chopped potatoes, garlic, onion, half the olive oil, salt, and 1.5 L of water over medium heat.
- Boil for about 20 minutes, or until potatoes are cooked.
- Blend the potato mix until a smooth soup-like consistency
- Add the finely chopped Kale, chorizo, and remaining olive oil, to the potato mix
- Bring everything back to a boil, reduce heat, and simmer for 10 minutes. Season with pepper if needed.
- Serve Caldo Verde with some freshly baked bread. Enjoy!
Notes
Tips for making Caldo Verde
When making Caldo Verde, use good quality potatoes and kale as these are the main ingredients in this soup. Be sure to also use good-quality olive oil
To make Caldo Verde even more flavorful, you can add vegetable or chicken stock to the water.
The most important thing when making Caldo Verde is to cut your kale very thin, like grass.
If you don't have Chorizo, you can use bacon or other types of sausages. Or you can simply leave out the Chorizo altogether. Enjoy!
How to store your Calde Verde Soup
Caldo Verde can be stored in an airtight container in the refrigerator for up to five days. It is best to consume Caldo Verde within this time frame as freshness and flavor will gradually decrease with each passing day. To reheat Caldo Verde, simply simmer it over low heat for a few minutes until warmed through, or simply put it in the microwave until heated.
Caldo Verde can also be frozen for up to three months. To freeze Caldo Verde, first, let it cool completely before transferring it to an airtight container or freezer bag and placing it in the freezer. Defrost Caldo Verde overnight in the refrigerator before reheating as mentioned above. Enjoy!