DinnerSoupMain Course

Caldo Verde

Name: Caldo Verde
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: portuguese
Ingredients: 150 g chorizo casing removed, sliced into rounds; 1 tbsp olive oil; 1 pcs yellow onion chopped; 2 clove garlic minced; 500 g potato peeled and diced; 1 l chicken broth; 200 g collard green thinly sliced (chiffonade); 1 tsp salt; 0.5 tsp black pepper freshly ground

This comforting Portuguese green broth soup features thinly sliced collard greens in a potato base, enriched with smoky chorizo. It's a hearty and flavorful soup perfect for a chilly evening. Serve with crusty bread for a complete meal.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 350 kcal

Gluten-free

Mise en place

Ingredients

150 gchorizo, casing removed, sliced into rounds
1 tbspolive oil
1 pcsyellow onion, chopped
2 clovegarlic, minced
500 gpotato, peeled and diced
1 lchicken broth
200 gcollard green, thinly sliced (chiffonade)
1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

potato masher · slotted spoon · large pot · knife · cutting board

The method

Step by step

1
In a large pot or Dutch oven, cook the chorizo over medium heat until browned and crisp, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
About 7 min
Cook’s note: Do not drain the fat, it will add flavor to the soup base.
2
Add the olive oil to the pot with the chorizo fat (if needed) and heat over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
About 5 min
3
Stir in the garlic and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
About 20 min
5
Carefully remove about half of the cooked potatoes from the pot using a slotted spoon and mash them with a fork or potato masher. Alternatively, use an immersion blender to partially blend the soup directly in the pot, leaving some potato chunks for texture.
About 5 min
Cook’s note: Mashing some potatoes helps to thicken the soup naturally.
6
Return the mashed potatoes to the pot. Stir in the thinly sliced collard greens.
About 2 min
7
Continue to simmer for another 5-7 minutes, or until the collard greens are tender but still bright green.
About 7 min
Cook’s note: Do not overcook the greens to maintain their vibrant color and texture.
8
Season the soup with salt and black pepper to taste.
About 1 min
Cook’s note: Taste and adjust seasoning as needed, considering the saltiness of the chorizo and broth.
9
Ladle the caldo verde into bowls and garnish with the reserved cooked chorizo slices. Serve hot.
About 1 min

Per serving

Nutrition

30%Score

Calories: 349.8kcal
Protein: 16.1g
Carbs: 30.1g
Fat: 18.7g
Fibre: 5.6g
Sugar: 4.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover caldo verde in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if too thick.