Caldo Verde Portuguese Green Soup Recipe

Potatoes: These form the creamy base of the soup when pureed.

Onion: Adds a sweet and savory depth to the soup.

Garlic: Provides a robust flavor that complements the other ingredients.

Kale: The star green ingredient that adds color and nutrition.

Chorizo: A spicy sausage that infuses the soup with a rich, smoky flavor.

Chicken broth: The liquid base that brings all the flavors together.

Olive oil: Used for sautéing and adding a smooth texture.

When preparing kale for caldo verde, make sure to remove the tough stems and finely chop the leaves. This ensures that the kale cooks evenly and blends seamlessly into the soup. Additionally, to enhance the flavor of the chorizo, you can lightly brown the slices in a separate pan before adding them to the soup. This step will render some of the fat and deepen the overall taste of the dish.

• peeled and diced potatoes - Substitute with cauliflower florets: Cauliflower provides a similar texture and can be a lower-carb option.

• large chopped onion - Substitute with leeks: Leeks offer a milder flavor and can add a subtle sweetness to the soup.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• chopped kale - Substitute with spinach: Spinach is softer and cooks faster, providing a similar nutritional profile.

• sliced chorizo - Substitute with smoked sausage: Smoked sausage can offer a similar smoky flavor and texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the soup.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used for sautéing.

• Allow the Caldo Verde to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture and flavor.
• Transfer the soup to airtight containers. For optimal freshness, use containers that are specifically designed for storing soups and stews.
• Label the containers with the date of preparation. This ensures you keep track of the soup's freshness and consume it within a safe timeframe.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. The chorizo and kale will retain their flavors and textures well within this period.
• For longer storage, freeze the soup. Pour the cooled Caldo Verde into freezer-safe bags or containers, leaving some space at the top to allow for expansion as the soup freezes.
• Lay the freezer bags flat in the freezer. This method saves space and allows the soup to freeze more quickly and evenly.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the soup's consistency and flavor.
• Reheat the soup gently on the stove over medium heat. Stir occasionally to ensure even heating and to prevent the potatoes from sticking to the bottom of the pot.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to achieve the desired consistency.
• Taste and adjust the seasoning with salt and pepper before serving. The flavors may mellow during storage, so a quick seasoning adjustment can bring the soup back to its original deliciousness.

• Stovetop method: Pour the Caldo Verde into a pot and heat over medium-low heat. Stir occasionally to ensure even heating. Once the soup is hot and the chorizo is warmed through, it's ready to serve.

• Microwave method: Transfer a portion of the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the soup is thoroughly heated.

• Oven method: Preheat your oven to 350°F (175°C). Pour the Caldo Verde into an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot and the kale and chorizo are warmed through.

• Slow cooker method: Transfer the soup to a slow cooker. Set it on low and heat for 1-2 hours, stirring occasionally, until the Caldo Verde is hot and ready to serve.

• Large pot: A spacious cooking vessel used to combine and cook all the ingredients together.

• Immersion blender: A handheld blending tool used to puree the soup until smooth.

• Cutting board: A flat surface used for safely chopping and preparing ingredients.

• Chef's knife: A versatile knife used for chopping onions, garlic, potatoes, kale, and slicing chorizo.

• Measuring cups: Tools used to measure the chicken broth accurately.

• Measuring spoons: Tools used to measure the olive oil accurately.

• Wooden spoon: A sturdy utensil used for stirring the ingredients while cooking.

• Ladle: A deep-bowled spoon used for serving the soup.

• Peeler: A tool used to peel the potatoes before dicing them.

Prep ingredients in advance: Chop the onion, garlic, and kale ahead of time to streamline the cooking process.

Use pre-cooked chorizo: Opt for pre-cooked chorizo to save time on cooking.

Instant pot option: Use an Instant Pot to cook the potatoes and broth faster.

Pre-washed kale: Buy pre-washed and pre-chopped kale to cut down on prep time.

Immersion blender efficiency: An immersion blender is quicker and easier to clean than a traditional blender.