Soup · Main Course · Dinner · Portuguese ·

Smoky Portuguese Caldo Verde with Chorizo and Kale

Name: Smoky Portuguese Caldo Verde with Chorizo and Kale
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Soup
Ingredients: Olive oil, 2 tablespoons; Onion, 1 large, finely chopped; Garlic, 3 cloves, minced; Bay leaf, 1; Chicken or vegetable stock, 6 cups; Russet potatoes, 2 large, peeled and diced; Smoked chorizo, 200g, thinly sliced; Kale, 6 cups, stems removed, thinly sliced; Salt and black pepper, to taste; Olive oil, 3 tablespoons, for drizzling; Apple cider vinegar, 1 tablespoon (optional)

A hearty and comforting Portuguese soup featuring smoky chorizo, tender kale, and creamy potatoes blended into a luscious broth.

4.5(899 reviews)

·By Ethan Brooks·July 26, 2025

Smoky Portuguese Caldo Verde with Chorizo and Kale — Soup served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Broth

For the Main Soup

For Final Touches

Nutrition

Per serving

Calories: 328 kcal
Protein: 10.5 g
Carbs: 23.9 g
Fat: 22 g
Fiber: 2.8 g

Whole recipe

Total

Calories: 1966 kcal
Protein: 63 g
Carbs: 143.6 g
Fat: 132 g
Fiber: 16.7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Olive oil 2 tablespoons	239	0	0	27	0
Onion 1 large, finely chopped	60	1.5	14.5	0.2	2.5
Garlic 3 cloves, minced	13	0.5	3	0	0.2
Bay leaf 1	0	0	0	0	0
Chicken or vegetable stock 6 cups	60	7	10	2	0
Russet potatoes 2 large, peeled and diced	312	8	72	0.3	6
Smoked chorizo 200g, thinly sliced	720	36	4	60	0
Kale 6 cups, stems removed, thinly sliced	200	10	40	3	8
Salt and black pepper to taste	0	0	0	0	0
Olive oil 3 tablespoons, for drizzling	359	0	0	40.5	0
Apple cider vinegar 1 tablespoon (optional)	3	0	0.1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Broth

1
Heat oil
In a large pot, heat the olive oil over medium heat.
2
Sauté aromatics
Add the chopped onion, garlic, and bay leaf, sautéing until the onion is translucent.
3
Add stock
Pour in the stock, bringing it to a gentle simmer.

Preparing the Main Ingredients

1
Cook potatoes
Add the diced potatoes to the broth, cooking until tender, about 20 minutes.
2
Fry chorizo
Meanwhile, in a frying pan, cook the sliced chorizo until crispy. Set aside.
Tip: Save some chorizo slices for garnishing at the end.
3
Blend soup
Once the potatoes are tender, use a handheld blender to partially blend the soup.
Tip: Be careful when blending hot liquids to avoid splatter.

How to Make Smoky Portuguese Caldo Verde with Chorizo and Kale

Total time: 2 h · Yields 6 servings

1
Simmering the Base
Cook the potatoes until they are fork-tender.
2
Combining Ingredients
Add the kale and cooked chorizo slices to the pot.
3
Finishing Touches
Drizzle with olive oil and, if desired, add a splash of vinegar.