Caldo Verde (Portuguese Kale and Potato Soup)

Yield: Serves 4-5

Recipe by Carla Guilherme

There’s a lot to love about this recipe - it’s inexpensive, and calls for everyday ingredients, all grown locally; kale is insanely nutritious (and ideal at this time of year, as it’s sweeter later in the season); and it’s a great recipe for busy people, as there’s really very little prep, nothing to fuss over – and so delicious.


4 cups (1 L) chicken stock

1 tsp salt

1 clove garlic, halved

1 large onion, quartered

500 g potatoes, peeled and quartered

1 Tbs (15 mL) olive oil

110 g chorizo

2 cups (500 mL) water

*1 cup washed and shredded kale, plus more if desired

Chili oil (optional)


  1. In a large pan, combine all the ingredients (only ½ tsp salt), except kale and water. Bring to the boil and simmer for around 45-50 minutes.
  2. Meanwhile, in a separate pan, combine kale, water and ½ tsp salt, and simmer for 5-7 minutes.
  3. When potato mixture is cooked, remove chorizo and cut in half lengthwise, then into thin slices.
  4. Puree the soup with a hand blender, then add drained kale, chorizo, and if, like Carla, you like a little spice – add a drizzle of chilli oil.

Note: If you like more kale in your soup, don’t be shy, add another handful to the pan.

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