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Meat, European

Caldo verde with chouriço and cornbread

Caldo verde is a Portuguese soup for 4 people, made with potatoes, thinly sliced kale and rounds of chouriço. It takes 45 minutes, counts as easy, and costs €1.90 per serving. The key to getting it right is slicing the kale into very fine threads and finishing each bowl with raw olive oil.

It's chilly out, so I'm making caldo verde, the Portuguese soup with potatoes, kale and slices of chouriço.

Caldo verde with chouriço and cornbread
Total time
45 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Caldo verde is that thick, comforting soup that fills you up without ever feeling heavy. The blended potatoes give it a velvety base, the thinly sliced kale adds crunch and color, and the chouriço drops little smoky, slightly spiced notes into every spoonful. A drizzle of raw olive oil at the end lifts the whole bowl.

This is a winter evening soup, the one you make when it's cold out and you want to warm up the whole family without spending the night in the kitchen. Kids tend to like it because it's mild, not spicy, and adults appreciate the chouriço that turns it into a full meal. Served with cornbread on the side, it's a one bowl dinner that needs nothing else.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 800 g
  • Kale 0.5
  • Onion 1
  • Garlic 2 cloves

Butcher

  • Chouriço or chorizo for cooking 200 g

Pantry

  • Chicken brothoften in the pantry 1 l
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Cornbread or country bread 8 slices

Allergens Gluten

The step by step recipe

  1. Peel the potatoes and cut them into large cubes, thinly slice the onion and garlic.

    If you can't find cornbread, a country loaf works just as well.

  2. Sauté the onion and garlic in a pot with a little oil, add the potatoes and broth, and let it cook. 20 min

    The potatoes should mash easily, they're what thickens the soup.

  3. Blend the soup until smooth, then return it to the heat.

    Leave a few chunks if you like a more rustic soup.

  4. Thinly slice the kale into fine strips, add it to the soup with the chouriço rounds, and let it simmer. 10 min

    The kale only needs ten minutes of cooking to keep its bright color.

  5. Adjust the seasoning, add a drizzle of raw olive oil to each bowl and serve with the bread.

    That final drizzle of oil is the dish's signature, don't skip it.

Our tips to get it right

  • Pick starchy potatoes, they break down more easily and give a creamy soup without needing any cream.
  • Slice the chouriço into thin rounds so it releases its smoky fat into the whole soup instead of staying concentrated in a few bites.
  • Taste the broth before adding salt, chouriço is already salty and can season the whole pot on its own.

The variations

  • Swap the chouriço for mild or spicy chorizo depending on your family's taste, the texture barely changes.
  • For a vegetarian version, skip the chouriço and stir in a spoonful of smoked paprika to keep a similar smoky note.
  • For picky kids, blend the soup completely smooth and serve the chouriço on the side, diced, so they can add it themselves.

What to serve it with

  • Warm cornbread
  • Glass of Portuguese white wine
  • Simple green salad

Storage

Caldo verde keeps for 2 to 3 days in the fridge in a sealed container. It freezes well before the kale goes in, since kale loses its texture after thawing. Reheat gently on the stove, adding a splash of water or broth if the soup has thickened.

Questions about this dish

Can I use a different type of cabbage?

Yes, curly kale or collard greens work well, sliced just as thin. Avoid regular white cabbage, it's too crunchy and changes the character of the soup.

Do I really need to blend the whole soup?

Yes, that's what gives caldo verde its signature velvety texture. You can leave a few chunks if you prefer a more rustic version.

Can I make this soup ahead of time?

Make the blended base ahead and keep it in the fridge. Add the kale and chouriço only when reheating, so they keep their texture and color.

Does the chouriço need to be precooked?

No, raw chouriço cooks directly in the soup during the last ten minutes. It flavors the broth as it cooks.

How long does it take to make a caldo verde with chouriço and cornbread?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a caldo verde with chouriço and cornbread?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a caldo verde with chouriço and cornbread cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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