Description
This Easy Caldo Verde is a traditional Portuguese kale soup made with smoky Spanish chorizo, tender potatoes, and hearty kale simmered in a flavorful broth. Perfect as a comforting meal, this soup is simple to prepare and packed with rich, savory flavors.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces Spanish chorizo or other smoked sausage, cut into 1/4-inch slices
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 bunch lacinato (Tuscan) kale, stems removed and leaves thinly sliced
- Salt, to taste
Instructions
- Cook the sausage: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced Spanish chorizo and cook, stirring occasionally, until browned, about 4 minutes. Use a slotted spoon to remove the sausage and set aside in a bowl. If there is excess oil, remove 1-2 tablespoons, leaving a few tablespoons in the pot for cooking the vegetables.
- Cook the vegetables: Add the chopped onion to the same pot and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Simmer the potatoes: Add the peeled and chopped potatoes to the pot along with the chicken broth and water. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cook until the potatoes are tender, about 10 to 15 minutes.
- Mash the potatoes: Remove half of the cooked potatoes from the pot and transfer them to a bowl. Mash them roughly with the back of a fork and then return them to the pot. This adds body and creaminess to the soup.
- Add kale and sausage: Stir in the cooked sausage and the thinly sliced kale into the soup. Cook until the kale is just tender, about 3 minutes. Taste, then season with salt as needed.
- Serve: Portion the soup into bowls and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- If there is excess oil after cooking the sausage, remove a tablespoon or two before adding the vegetables to avoid greasiness.
- Using low-sodium chicken broth allows you to control the salt level more precisely.
- Lacinato kale is preferred for authentic texture and flavor, but you can substitute with other kale varieties if needed.
- Leftovers keep well refrigerated for up to 4 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
