Caldo Verde
KI-generiertes Bild
Glutenfrei Portuguese

Caldo Verde

A classic Portuguese soup of silky potatoes, tender kale, and smoky sausage, finished with olive oil for a simple, deeply comforting bowl.

55 min 4 Portionen Medium
Alle Rezepte

Zubereitung

1
Heat 20 ml of the olive oil in a large heavy saucepan over medium heat. Add the onion and garlic, season with a pinch of salt, and sauté for 5 to 6 minutes until softened and translucent without browning.
2
Add the potatoes and stock. Bring to a boil, then reduce the heat and simmer uncovered for 18 to 20 minutes, until the potatoes are very tender when pierced with a fork.
3
Blend the soup in the saucepan with an immersion blender until mostly smooth, leaving a little texture. If using a countertop blender, work in batches and vent the lid to release steam.
Potato soup being blended into a smooth caldo verde base. KI-generiertes Bild
4
Return the soup to a gentle simmer. Add the chouriço and cook for 4 minutes so its smoky flavor seasons the broth and the slices heat through.
5
Stir in the kale ribbons and simmer for 4 to 5 minutes, just until tender and vividly green. Season with the remaining salt and black pepper, tasting before adding more.
6
Ladle the soup into warm bowls, drizzle with the remaining olive oil, and serve immediately while the broth is hot and the kale is bright.
A bowl of caldo verde topped with kale, chouriço, and olive oil. KI-generiertes Bild

Warum dieses Rezept gelingt

Potatoes release starch as they simmer and blend into a naturally creamy base without dairy, while thinly sliced kale adds freshness and chouriço supplies smoky, savory depth.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Cool the soup within two hours, refrigerate in a covered container, and use within 3 days. Store the kale and sausage in the soup rather than separately.

So wärmst du es auf

Reheat gently in a saucepan over medium-low heat until steaming throughout, stirring occasionally; do not boil vigorously, or the kale may lose its color and texture.

Nährwerte / Portion

387kcal
14,42 gEiweiß
40,23 gKohlenhydrate
19,09 gFett
P
Pantryvale editorial kitchen
Das Rezept wurde mit vollständigen Zutaten und geordneten Kochschritten zur Veröffentlichung vorbereitet.
Veröffentlicht 21 Aug. 2026 · aktualisiert 21 Aug. 2026