Description
Easy Caldo Verde is a traditional Portuguese kale soup featuring smoky chorizo, tender potatoes, and vibrant kale simmered to perfection in a flavorful broth. This comforting dish is straightforward to prepare, delivering a hearty meal perfect for any season.
Ingredients
Scale
Soup Base
- 2 tablespoons extra-virgin olive oil
- 8 ounces Spanish chorizo or other smoked sausage, cut into 1/4-inch slices
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 2 cups water
- Salt, to taste
Greens
- 1 bunch lacinato (Tuscan) kale, stems removed and leaves thinly sliced
Instructions
- Cook the sausage: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook, stirring occasionally, until browned, about 4 minutes. Remove the sausage with a slotted spoon and set aside in a bowl.
- Adjust the oil: If there is excess oil in the pot, remove 1 to 2 tablespoons, leaving a few tablespoons for cooking the vegetables.
- Cook the vegetables: Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
- Simmer potatoes: Add the peeled and cut potatoes, chicken broth, and water to the pot. Bring to a boil over high heat, then reduce heat to a simmer. Cook until the potatoes are tender, about 10 to 15 minutes.
- Mash potatoes: Remove half of the cooked potatoes and transfer to a bowl. Mash them roughly with the back of a fork, then return the mashed potatoes to the pot, creating a thicker, creamier texture in the soup.
- Finish the soup: Add the cooked sausage and thinly sliced kale to the pot. Cook just until the kale is tender, approximately 3 minutes. Taste the soup and add salt if needed.
- Serve: Portion the soup into bowls and serve hot. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Remove excess oil after cooking the sausage to prevent the soup from becoming too greasy.
- Lacinato kale (Tuscan kale) provides a tender texture and mild flavor; substitute with curly kale if unavailable.
- Mashing half the potatoes creates a thicker soup while keeping some texture.
- Leftover soup can be reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg
