Caldo Verde
AI-generated image
Gluten-free 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 servings Medium
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How to prepare

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. AI-generated image
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. AI-generated image

Why this recipe works

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.

Storage and reheating

How to store it

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.

How to reheat it

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.

Nutrition / serving

387kcal
14.42 gprotein
40.23 gcarbs
19.09 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 21 Aug 2026 · updated 21 Aug 2026