Portuguese Soup (Caldo Verde)

This Portuguese soup, also known as Caldo Verde, is a budget-friendly and quick dish, ready in 30 minutes or less. Prepare a large pot for a leisurely weekend brunch or batch cook it on Sundays for a week’s worth of delightful lunches.

Caldo Verde Portuguese Soup

The traditional rendition of this Portuguese soup traditionally calls for linguiça sausage, but you can readily substitute it with any available sausage variety.

Ingredients

2 tbsp. olive oil
1 yellow onion, finely diced
4 cloves of garlic, minced
3 russet potatoes, cut into cubes
6 cups of chicken stock
1 head of lacinato or curly kale
200g of cooked linguiça, chorizo, or kielbasa sausage, thinly sliced
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Instructions

In a large pot over medium heat, add olive oil and finely diced onion, then season with half of the salt. Sauté for 6-8 minutes until the onions turn soft and translucent.
Add minced garlic, stir to coat in oil, and cook for an additional minute until the garlic becomes tender without browning.
Incorporate the cubed potatoes and chicken stock, and cook for 20-25 minutes until the potatoes become very tender.
While the soup simmers, prepare the kale. Wash the kale leaves and, using your hands, remove any tough stems. Stack the leaves, roll them up like a cigar, and slice them crosswise into very thin strips. Set them aside.
Once the potatoes are fully cooked, scoop out 3 cups of the potato mixture from the pot, place them in a bowl, and mash them using a potato masher or fork. Return the mashed potatoes to the pot and stir to thicken the soup slightly.
Slice the sausage into thin 1/4-inch slices and add both the sausage and diced kale to the pot. Cook for an additional 5 minutes until the kale becomes tender and vibrant green.
Season to taste with salt and pepper.
Serve and savor!