Best 4 Portuguese Green Soup Recipes

If you're searching for a hearty and flavorful soup to warm your body and soul, look no further than the traditional Portuguese Green Soup, known locally as Caldo Verde. This beloved dish is a staple in Portuguese cuisine, deeply rooted in its rich culinary history. Its origins can be traced back to the humble beginnings of rural Portugal, where simple ingredients were transformed into a nourishing and comforting meal. With its vibrant green color, delectable broth, and an array of textures, Caldo Verde embodies the essence of Portuguese comfort food.

Here are our top 4 tried and tested recipes!

CALDO VERDE (PORTUGUESE GREEN SOUP)

Caldo Verde (Portuguese Green Soup) image

This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your favorite loaf of bread!

Provided by SANDRA5

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces linguica sausage, thinly sliced
2 ½ teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned

Steps:

In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 45.2 g, Cholesterol 24.6 mg, Fat 20.2 g, Fiber 5.2 g, Protein 11.7 g, SaturatedFat 5.4 g, Sodium 1352 mg, Sugar 3.4 g

PORTUGUESE GREEN SOUP

Portuguese Green Soup image

Provided by Diane Brown Savahge

Categories Soup/Stew Potato Sausage Fall Collard Greens Bon Appétit Los Angeles California

Yield Makes 4 main-course servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 bunch collard greens, center stems cut away, leaves thinly sliced
1 pound fully cooked spicy sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch-thick rounds
5 3/4 cups low-salt chicken broth
1 3/4 pounds russet potatoes, peeled, diced
1/2 teaspoon dried crushed red pepper

Steps:

Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden , about 5 minutes. Add collard greens and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes. Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper. Season with salt and black pepper.

CALDO VERDE (PORTUGUESE GREEN SOUP)

Caldo Verde (Portuguese Green Soup) image

From Like Grandma Used To Make by Reader's Digest, c. 1996. This recipe differs from the original one in that turkey kielbasa has been substituted for Portuguese linguisa sausage and spinach replaces Portuguese cabbage.

Provided by NELady

Categories Spinach

Time 1h

Yield 6 side dishes, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 large yellow onion, finely chopped
2 garlic cloves, minced
3 1/2 cups low sodium chicken broth
3 medium potatoes, peeled and chopped
1 (10 ounce) package frozen chopped spinach, thawed
6 ounces turkey kielbasa, sliced (Polish sausage)
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

In a large saucepan, heat the oil over moderate heat. Add the onion and garlic and cook for 5 minutes or until onion is tender.
Add the broth and potatoes. Bring to a boil. Lower the heat and simmer, covered, for 30 minutes or until potatoes are very soft. Using a potato masher or large spoon, slightly mash potatoes to thicken soup.
Stir in the spinach, kielbasa, salt, and pepper. Simmer, uncovered, for 5 minutes more until heated through.

Nutrition Facts : Calories 214.5, Fat 8.5, SaturatedFat 2.5, Cholesterol 19.6, Sodium 517.3, Carbohydrate 26.3, Fiber 4.2, Sugar 2.5, Protein 10.8

CALDO VERDE (PORTUGUESE GREEN SOUP)

Caldo Verde (Portuguese Green Soup) image

This is quick and easy to make from ingredients found in most grocery stores. Updated to taste better by adding chicken broth. If you use chicken bouillon cubes, omit salt.

Provided by threeovens

Categories Vegetable

Time 40m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1/2 cup onion, chopped
4 cups water
4 cups chicken broth
6 cups potatoes, peeled and diced
1 1/2 cups pepperoni, sliced (6oz)
1 (1/2 ounce) packet Sazon Goya seasoning (or use 1 tablespoon seasoned salt)
2 cups cabbage, shredded
2 cups spinach, chopped
salt

Steps:

In a large saucepan, heat oil over medium low heat; add onions and saute until softened, about 5 minutes.
Add water, chicken broth, potatoes and pepperoni.
Simmer about 20 minutes until potatoes are tender.
Remove pepperoni and set aside.
Puree soup with an immersion blender or in a blender by batches.
Add Sazon packet, cabbage and spinach, return pepperoni; bring to a boil, reduce heat and simmer 2 minutes.
Taste and add salt, if needed.
Serve hot.

Tips:

Ensure you properly clean the caldo verde by removing the tough stems and yellow leaves. This helps to enhance the soup's flavor and overall quality.
Cut the cured meats and chorizo thinly to ensure they cook evenly and blend seamlessly with the other ingredients.
If using a pressure cooker, set it to cook for 8-10 minutes to tenderize the tougher ingredients like the kale and potatoes.
When cooking the soup in a regular pot, be patient and let it simmer for at least 20-25 minutes to allow the flavors to develop fully.
Adjust the thickness of the soup by adding more or less water depending on your preference. For a thicker consistency, use less water, and for a thinner soup, add more water.
Season the soup to taste with salt and pepper, and don't be afraid to add a dash of chili flakes or paprika for an extra kick of flavor.
Serve the caldo verde immediately while it's hot, and accompany it with slices of crusty bread or cornbread for a satisfying meal.

Conclusion:

Caldo verde is a versatile and delicious soup that offers a taste of Portuguese culinary tradition. With its combination of tender greens, savory meats, and flavorful broth, it's a perfect dish for chilly days or as a comforting meal anytime. Whether you follow a specific recipe or experiment with different ingredients, the key is to embrace the simplicity of this soup and enjoy its rustic charm. So, gather your ingredients, put on your apron, and embark on a culinary journey to savor the goodness of caldo verde!