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Caldo Verde - Portugese Green Soup

A community recipe by

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A very traditional Portuguese and Brazilian dish, very nice to warm up your bones in the cold autumn eventides, too easy and cheap.


Serves: 3-4

  • 2½ pints water
  • 3 potatoes (cut into 4)
  • 1 onion (not chopped, but cut into 4 and jointed like petals)
  • 4 cloves chopped garlic
  • 1 portuguese sausage (Calabreza)
  • 1 sausage paio (or some other smoked pork one, like chorizo)
  • ½ cup olive oil (Portuguese or Spanish)
  • 3 cups sliced, chopped small kale
  • ½ cup olive oil
  • salt
  • black pepper


Caldo Verde - Portugese Green Soup is a community recipe submitted by Diamante and has not been tested by so we are not able to answer questions regarding this recipe.

  • Put in a pan everything but, borecole, the salt and pepper (in the end you add salt and pepper as you like).
  • Let the sausages, not chopped (yet), to boil . After potatoes are cooked, withdraw the sausages, cut it in slices and put in the bottom of your soup serving bowls.
  • Wait until cold to process the potatoes, garlic, onions.
  • To make a "creamy soup" put on heat again, and add the borecole.
  • Add the other 1/2 cup of olive oil, pepper and salt
  • Serve with toasted bread, little cubes and a glass of red wine.
  • Additional Information

    If you prefer your soup with some pieces [chunks], so just add the tiny sliced borecole, heat for 1 minute and serve over the sliced sausages.

    TIP: I use a kind of very smooth kale ("couve manteiga" = butter kale) so just one minute in the soup before turn off fire is enough, but some people like to pass the kale by boiling water to get more soft and smooth, before to add it in the soup.

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