Caldo verde (Portuguese cabbage soup)

The comforting Portuguese soup: smooth potato soup topped with thin strips of cabbage and a few slices of chorizo. Simple, nourishing and tasty, it is a warming winter dinner.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 323 kcal · 8 g protein · 33 g carbohydrate · 16 g fat

Ingredients

• 4 potatoes
• 200 g curly kale
• 60 g chorizo
• 1 onion
• 2 cloves of garlic
• 3 tbsp olive oil

Method

1. Cook the potatoes with the onion and garlic, then blend to a smooth soup.
2. Slice the kale very finely.
3. Add the kale to the soup and cook for 5 minutes.
4. Add a few slices of pan-fried chorizo.

Nutritional benefits

Potato gives creaminess without any cream, kale provides fibre, vitamin C and antioxidants, and the chorizo (in a small quantity) adds a smoky flavour. A comforting, balanced Portuguese soup that makes a meal in itself, where just a touch of cured meat is enough. Naturally gluten-free and lactose-free.

Variations and substitutions

• Vegetarian: leave out the chorizo and use smoked paprika.
• With white beans for extra protein.
• With spring greens if you cannot find kale.
• Hotter: add chilli.

Storage and making ahead

Keeps for 3 days; add the kale and chorizo when reheating to keep their colour and bite.

💡 Good to know

Slice the kale as finely as possible and add it at the end: it keeps its bright green colour and texture, the signature of caldo verde.

See also

Discover more healthy & balanced recipes · gluten-free recipes · dairy-free recipes.

Ingredients in this recipe: potatoes · cabbage · chorizo · onion · garlic.

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