Caldo Verde Recipe - Portuguese Green Soup

Ingredients

• 1.36 kgyellow potatoes, peeled and cut into roughly 2.5 cm cubes
• 1 × 369 gsmoked sausage, sliced
• 1, diced (about 240 ml)onion
• 15 mlBrazilian sofrito (or 4 garlic cloves, minced)
• 1–2 bunchescollard greens, tough stems removed and leaves thinly sliced
• to tastesalt and black pepper
• 30 ml, plus more to serveolive oil

Instructions

1. 1

   Heat the oil

   Set a 5.2-litre pan or large stockpot over medium-high heat and add 30 ml olive oil.

2. 2

   Cook the onion

   Add the diced onion and cook for about 2 minutes, until transparent.

3. 3

   Brown the sausage

   Add the sliced sausage and cook for 5 minutes, until lightly browned.

4. 4

   Add the sofrito

   Add the Brazilian sofrito, or minced garlic if using, and cook for about 2 minutes, until fragrant.

5. 5

   Set aside sausage

   Lift the sausage out of the pan and set it aside in a bowl.

6. 6

   Cook the potatoes

   Add the potatoes to the stockpot, season with salt and cover with water, about 1.66 litres. Cook until the potatoes are soft.

7. 7

   Reserve half

   Once the potatoes are fully cooked, remove half from the pot and set them aside with the sausage.

8. 8

   Blend the soup

   Use an immersion blender to blend the remaining potatoes in the pot with their cooking water.

9. 9

   Return the sausage

   Put the reserved sausage and potatoes back into the stockpot. Season with salt and pepper, then stir.

10. 10

    Add the greens

    Stir in the thinly sliced collard greens.

11. 11

    Finish and serve

    Drizzle with olive oil and serve with bread.

What is caldo verde?

Caldo verde is a Portuguese soup traditionally built around potatoes, leafy greens and sausage. Its name means “green broth”, referring to the greens stirred through the soup.

This version uses collard greens and smoked sausage, with some of the potatoes blended into the cooking liquid. That gives the broth body while keeping chunks of potato and sausage in each bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 438 calories, 16g protein, 51g carbs, 19g fat.

Potatoes provide most of the carbohydrate, while smoked sausage contributes much of the protein and fat; olive oil adds further fat. Serve a bowl with bread if you need a more substantial meal, or pair it with a simple salad for a lighter balance.

The ingredients that shape the soup

Potatoes: Yellow potatoes soften readily and help create a thick, satisfying base. Dicing them into roughly even pieces helps them cook at the same pace.

Sausage: Smoked sausage brings seasoning and savoury depth. Browning it before setting it aside gives it colour, while returning it later keeps it in the finished soup.

Greens: Thinly sliced collards are easier to eat and distribute throughout the bowl. Remove tough stems before slicing the leaves.

Build flavour in the pot

Onion: Cook it in the olive oil until transparent before adding the sausage. This softens its sharpness and forms the soup’s aromatic base.

Sofrito or garlic: The recipe gives a choice of Brazilian sofrito or minced garlic. Add whichever you use after browning the sausage and cook just until fragrant.

Blend for a thick broth

Texture: Blend half the cooked potatoes with their cooking water, leaving the other half whole. This thickens the broth without making every component smooth.

Blending: Keep the immersion blender head submerged to reduce splashing. Stop when the liquid looks creamy, then return the reserved potatoes and sausage.

Check doneness as you go

Potatoes: They are ready when a knife or fork passes through easily. The recipe does not give a fixed cooking time, so use tenderness rather than the clock as your cue.

Greens: Stir the collards into the hot soup and check their texture before serving. Thin slices should be easier to eat than large pieces.

Serve it simply

Finish: A drizzle of olive oil adds a fresh, rounded note at the table. Taste the soup after adding the sausage before adjusting the salt, as the sausage may already be well seasoned.

Alongside: Bread is the suggested accompaniment and works well for dipping into the thick broth. A simple salad can add a fresh contrast to the hearty soup.

Recipe notes & tips

• Cut the potatoes into similar-sized cubes so they soften evenly.
• Slice the collard greens thinly after removing their tough stems.
• Keep the sausage aside while blending to avoid breaking it up.
• Blend only half the potatoes to retain some texture in the soup.
• Taste before adding extra salt, especially if your sausage is salty.
• Drizzle the finishing olive oil over the bowls just before serving.

Variations

• Use garlic: Choose the minced garlic option if you do not have Brazilian sofrito.
• Adjust the greens: Start with one bunch of collards for a milder green flavour, or use two for more.
• Change the sausage: Use another smoked sausage you enjoy, sliced before browning.
• Make it chunkier: Blend less than half of the potatoes for a broth with more pieces.
• Add more olive oil: Offer extra at the table for anyone who wants a richer finish.

Common mistakes to avoid

• Uneven potato pieces: Large cubes take longer to soften; cut them to roughly the same size.
• Overcooking the garlic: It can turn bitter; cook it only until fragrant, about 2 minutes as directed.
• Blending the sausage: It loses its distinct texture; remove it before blending and return it afterwards.
• Blending all the potatoes: The soup loses its chunky contrast; reserve half before blending.
• Leaving greens in large pieces: They can be awkward to eat; remove tough stems and slice the leaves thinly.
• Salting too soon: Sausage can add plenty of seasoning; taste the soup before adding more.

How to store

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat gently in a saucepan, stirring until hot throughout; add a splash of water if the soup has thickened.

Frequently asked questions