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How To Make Caldo Verde

Caldo Verde: A Traditional Portuguese Soup Recipe

Portuguese Soup Recipe Caldo Verde

Soup holds a special place in Portuguese cuisine, cherished even more than salads. It is considered the ultimate way to savor vegetables, and its presence is deeply ingrained in our culture. In fact, it is customary for Portuguese children to have soup as part of their daily school lunch, a tradition that continues at home.

In contrast to the common practice in the USA, where milk is often served with lunch for children, Portuguese children opt for juice or water alongside their meals. For us soup is similar to milk, it provides essential nutrition, ensuring a well-balanced meal for growing kids.

Visitors to Portugal may notice that traditional main dishes rarely include a salad. The reason behind this lies in our preference for starting the meal with soup. By beginning with a hearty bowl of soup, one’s appetite is naturally satiated, allowing for more leisurely enjoyment of the main course.

For that reason, the worker has two hours for lunchtime! We enjoy the meal slowly!

Today, let us delve into one of Portugal’s most beloved soup recipes: Caldo Verde. With its simple yet flavorful ingredients, this traditional dish exemplifies the rich culinary heritage of our country. So, grab your apron and get ready to embark on a culinary journey through the fragrant and comforting world of Caldo Verde.

What is the most popular soup in Portugal?

When it comes to Portugal’s most popular soup, there is no contest—Caldo Verde takes the crown! This delectable dish can be savored in upscale restaurants or enjoyed during lively festivals like Saint Antony in Lisbon (Festa de Sto António) or Saint John in Porto (Festa de São João do Porto).

Although it originated in the Minho region, Caldo Verde has captured the hearts and palates of people from all corners of Portugal. This beloved soup boasts a flavorful base of finely grated potatoes and collard greens, infused with the subtle aromas of onion and garlic. As you indulge in a piping hot bowl of Caldo Verde, you’ll notice delicate pools of thin olive oil glistening on the surface, adding an extra touch of richness. To enhance the taste, a slice of savory chorizo is often nestled within the broth, imparting its smoky essence.

To complete this culinary experience, Caldo Verde is traditionally accompanied by a piece of cornbread or another type of bread, offering a delightful contrast in textures. The combination of flavors and textures in this soup creates a truly satisfying and comforting meal that has stood the test of time.

If you’re eager to experience the magic of Caldo Verde firsthand, why not try your hand at preparing it? Explore the recipe for this iconic Portuguese soup and embark on a gastronomic adventure that will transport you to the heart of Portugal’s rich culinary heritage.

What is Caldo Verde?

Contrary to popular belief, Caldo Verde is not synonymous with Kale Soup, as explained by Maria & Lisa (Facebook @tiamariasblog). This traditional Portuguese dish, whose name translates to “green broth,” derives its vibrant hue from the inclusion of leafy greens, typically couve Galega or collard greens in Portugal. However, it’s worth noting that kale can also be used as a perfectly acceptable substitute.

It is not uncommon for Caldo Verde to be mistaken for another beloved Portuguese soup called Portuguese Kale Soup, which has gained significant popularity in the United States. The distinct variations between the two are apparent upon closer inspection. Portuguese Kale Soup features cubed potatoes, chopped chorizo, tomatoes, and chopped kale, resulting in a markedly different appearance and flavor profile when compared to Caldo Verde.

While both soups showcase the versatility of kale as an ingredient, it is essential to appreciate the unique characteristics and flavors that define Caldo Verde. With its green broth enriched by leafy greens, Caldo Verde embodies the essence of Portuguese culinary heritage, offering a comforting and nourishing experience that is distinct from its kale-based counterparts.

Caldo Verde Recipe


Two medium onions
Two cloves garlic
Six Potatoes
One pound of kale or collard greens stems removed. Leaves are cut into very, very thin slices. In Portugal, you can buy the slice of broadleaf at the local market.
One chorizo
Portuguese Olive oil
Eight cups of cold water


How to make Caldo VerdePeel onions, garlic, and potatoes.

Slice onion and garlic, roughly diced potatoes.

In a deep pot, heat a little olive oil and cook the onion. It is softened and translucent, add the garlic (don’t brown the garlic and onion).

Add the potatoes and cover with water. Put to boil.

Add the whole chorizo and let cook, slow heat.

Cook until the potatoes are fork-tender, then remove the chorizo. Blend potatoes, onion, and garlic to puree. You can use an electric blender.

Put to boil and add the collard greens to cook in the soup. And then, reduce the heat and simmer until tender, 2 to 5 minutes.

Peel, and slice the chorizo — season with salt and pepper.

Add in the end Portuguese olive oil. Serve soup whit chorizo slices and bread.

How many calories does Portuguese Green Soup have?

A serving size of 200 ml of Portuguese Green Soup contains approximately 175 calories.

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