Name: Portuguese Caldo Verde (Collard Greens Soup)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Portuguese
Ingredients: 4 medium potatoes, peeled and chopped; 1 onion, chopped; 2 garlic cloves, minced; 2 tablespoons olive oil (plus more for drizzling); 6 cups water or chicken broth; 200g Portuguese chorizo or smoked sausage, sliced; 2 cups finely sliced collard greens (or kale); Salt and pepper to taste

Why You’ll Love Portuguese Caldo Verde Recipe

You’ll love Caldo Verde because it balances creamy texture with bright greens and savory sausage. It’s simple to make yet feels comforting and substantial. The flavors are modest—but coaxed into something soulful. This soup is perfect on cooler days or whenever you want a soothing, homey bowl of nourishment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups thinly chopped collard greens
3 potatoes, peeled and cut into medium cubes
1 large onion
2 garlic cloves, minced
1 chorizo sausage, sliced into rounds
1 chicken or vegetable bouillon cube
Salt and pepper, to taste

Directions

In a large soup pot, add the cubed potatoes, minced garlic, and the onion (halved or in large chunks). Cover with enough water to submerge the vegetables. Add the bouillon cube.
Bring to a boil and cook until the potatoes are fork‑tender (about 10–15 minutes).
Once the potatoes are cooked, blend the mixture—using an immersion blender or in batches in a blender—until smooth and creamy. Return the blended mixture to the pot.
Over low heat, gently simmer the blended soup. Stir in the thinly chopped collard greens. Cook for about 5 minutes, just until the greens wilt (avoid overcooking).
Meanwhile, in a separate small skillet, cook the chorizo slices until crisp.
Add the cooked chorizo pieces to the soup, stir to combine, and adjust seasoning with salt and pepper.
Serve hot, distributing the chorizo throughout bowls for both flavor and texture.

Servings and timing

Yield: 6 servings
Prep Time: ~2 minutes
Cook Time: ~20 minutes
Total Time: ~22 minutes

Variations

Use kale instead of collard greens if preferred or more accessible.
Omit the chorizo for a vegetarian version; add extra seasoning, smoked paprika, or a drizzle of olive oil for depth.
Use sweet potatoes or a mix of potatoes for a slightly different flavor and texture.
For added creaminess, stir in a splash of milk or cream just before serving.
Include a dash of smoked paprika or pimentón for a smoky twist.
Use turkey sausage or another mild sausage in place of chorizo if desired.

Storage/Reheating

Storage: Let the soup cool, then store in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat over low to medium heat on the stovetop, stirring occasionally. Add a little water or broth if it becomes too thick.
Freezing: This soup may be frozen, though the greens can lose some texture. Freeze in portions, then thaw in the refrigerator before reheating.

FAQs

What is the difference between kale and collard greens in this soup?

Collard greens are typically softer and more tender in Portuguese Caldo Verde, whereas kale is sturdier. Either works, but collards yield a more traditional texture.

Can I skip blending the potatoes?

Blending gives the creamy base that defines Caldo Verde. Without blending, the soup will be more rustic and chunky—but still tasty.

Can I make this soup vegan?

Yes. Omit the chorizo, use vegetable bouillon, and optionally add smoked paprika or liquid smoke to replace the savory depth.

Do I need to peel the potatoes?

Peeling gives a smoother texture when blended, but you could leave the skins on if using clean, thin-skinned potatoes. The final texture will be a bit coarser.

How thin should I slice the greens?

Very thin—so that they wilt quickly in just a few minutes. Thick slices will remain tough.

Is there a substitute for chorizo?

Yes—use a smoked sausage, spicy sausage, or omit altogether. You can also crisp up diced mushrooms for a vegetarian twist.

Can I use chicken stock instead of water?

Definitely. Using chicken or vegetable stock will increase the flavor richness of the soup.

How spicy is the soup?

Not very. The traditional recipe has mild flavors. Any heat comes from the chorizo or optional spices you add.

How do I adjust saltiness?

Taste after adding the chorizo and greens—both may contribute salt. Add salt gradually. If too salty, dilute with extra water or stock.

Can I make the soup ahead of time?

Yes—make the base in advance and refrigerate. Add the greens and chorizo shortly before serving to preserve texture and flavor contrast.

Conclusion

Portuguese Caldo Verde is a comforting, elegant soup rooted in simple ingredients and timeless technique. With its silky potato base, tender greens, and savory chorizo garnish, it delivers warmth and nutrition in a humble bowl. Whether you serve it for a cozy family dinner or to impress guests, it’s a dish that speaks of home and heritage.