traditional portuguese soup

Portuguese kale soup, caldo verde, is something you’ll experience literally everywhere in Portugal, from Lisbon’s trendiest restaurants to farmhouses scattered at the edge of villages. Understandably so. Its simple yet sustaining character is appreciated everywhere.

Caldo Verde ~ Portuguese Green Soup

olive oil

chouriço, linguiça,or Spanish chorizo

onion

Kosher salt

garlic (sliced; don’t be afraid to go

potatoes

water chicken stock

kale

black or white pepper

In a large pot over medium heat, warm the oil. Add the chouriço and cook until lightly browned on both sides, 3 to 5 minutes.

Using a slotted spoon remove the sausage to a plate. Try to let the sausage drain well into the pot; its fat will flavor the soup.

Dump the onions into the pot. Sprinkle with salt and cook, stirring occasionally, until softened and translucent. Add the garlic and cook for 2 minutes more.

Stir in the potatoes, add the water or combination of water and chicken stock, and bring to a boil. Reduce the heat so the soup gently simmers. Cook until the potatoes are almost tender, 10 to 20 minutes. Remove from the heat and let the soup cool slightly.

When the caldo verde has cooled a little, purée it using an immersion blender. (Tradition states that one slice and only one slice of chouriço is added to each bowl although some chefs like to add half the sausage to the soup before puréeing. It’s your choice.)

Add the kale to the soup, bring everything back to a boil, and then reduce the heat and simmer until tender, 2 to 5 minutes. Season with more salt, if needed, and pepper.

Ladle the caldo verde into bowls and garnish with the remaining slices of chouriço. (The soup can be cooled, covered, and refrigerated overnight. Simply warm over low heat before serving.)

A staple in many Portuguese kitchens, this hearty soup is often served with crusty bread and a drizzle of olive oil. The recipe is easily customizable, so feel free to add your own touch, whether it’s a sprinkle of fresh herbs or a few slices of chorizo.

Grandmas Portuguese Cabbage Soup

turnips,

carrots,

(1 1/2 liters) water

(320 g) cooked cannellini beans

sea salt (plus more to taste)

Olive oil,

Peel and dice the turnips, potatoes, onions, and carrots into uniform 1.2-inch (3 cm) cubes.

Slice the cabbage into rough strips for easy cooking and manageable spoonfuls.

1. Prepare the Vegetables

In a large pot or Dutch oven, bring 6 cups of water to a boil over high heat.

Once boiling, add the turnips, potatoes, onions, and carrots to the pot.

Reduce the heat to a gentle simmer, add the salt, and cover the pot with a lid.

Cook for 15–20 minutes, or until the vegetables are tender when pierced with a fork.

2. Cook the Base

Remove about half of the potatoes. Using an immersion blender, purée the rest of the cooked vegetables and liquid directly in the pot until the mixture is smooth and creamy.

Taste the soup and adjust the salt as needed.

3. Blend to Create the Broth

Stir the cabbage strips into the puréed soup.

Cook for an additional 5 minutes, or until the cabbage is tender but still slightly crisp.

4. Add the Cabbage

Add the cooked cannellini beans and the rest of the boiled potatoes to the pot and gently stir to combine.

Let the soup sit for a minute to warm the beans through.

5. Incorporate the Beans and Potatoes

Ladle the soup into bowls and drizzle each serving with a small amount of olive oil.

6. Serve and Garnish

Aloha- I love the simplicity of this recipe and the Beautiful pictures that go with it!! I remember my great grandma cutting over the pot as she made the soup. Some how the simple things stand out.
 Thank you for sharing. Mahalo

Hi,   I have been married to my Portiguese husband sense 1967. I have one handed down Portuguese recipe that my husband loves. I ' d really like to find some more. Thank you for sharing this incredible soup. Finding  good Portuguese recipes to cook for him is my adventure. Thanks Again

This turned out WAY better than I expected! Might have even been better than my mother-in-law’s version. (Shh, don’t tell her.)

My mom used to make something quite similar to this, but with lentils - so I swapped the beans for lentils—still turned out great. Will make again!

This reminds me so much of my childhood in Portugal. Simple and delicious!

Perfect for meal prepping! Tastes even better the next day.

Top 2 traditional portuguese soup recipes from across the web

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Caldo Verde ~ Portuguese Green Soup

Grandmas Portuguese Cabbage Soup

Top 2 traditional portuguese soup recipes from across the web

The most viewed traditional portuguese soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caldo Verde ~ Portuguese Green Soup

Grandmas Portuguese Cabbage Soup

The most viewed traditional portuguese soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine