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Caldo Verde Soup recipe –A traditional Portuguese soup to warm up your heart

Everyone in Portugal must know this soup

10w ago
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Everyone in Portugal must know this soup, every local festival or restaurant has it – usually preceding a delicious bifana in bread - and it's also very popular at birthday celebrations!

Ever since I was a little kid I have loved this soup. It has been my favourite one since I remember being a human being. Can you believe sometimes I made it until the 5th dish? Yeah... That's facts! I also don't know how I did it, although now I can't just stick to one either! (🤫)

So, if you'd like to try this soup and are willing to make it, just follow the recipe below. I promise it's really easy - and worth it! 🤗

The bowl I use for the chopped vegetables as a measure

The bowl I use for the chopped vegetables as a measure

The cabbage. This is not the originally used cabbage but it was the closest I could find at the supermarket. Usually, every backyard here has the cabbages needed for the soup. They are really tall, you can search for them as "couve de caldo verde"

The cabbage. This is not the originally used cabbage but it was the closest I could find at the supermarket. Usually, every backyard here has the cabbages needed for the soup. They are really tall, you can search for them as "couve de caldo verde"

Ready for some cooking!

Ready for some cooking!

Caldo Verde

"Green Broth"

Cook time1h
CuisinePortuguese
MealLunch

Ingredients

  • 3/4 Big Potatoes
  • 3/4 Medium Carrots
  • 1 Big Onion
  • 1 "Dark Leaves" Cabbage - Ripped
  • 1 chorizo
  • Olive oil and salt

Instructions

  1. First of all, put the chopped potatoes, carrots, onions and chorizo - with salt and olive oil - in a pan, just covered in water, and start the heat.
  2. At the same time, in another pan, cook the ripped cabbage.
  3. When the vegetables in the first pan are cooked take the chorizo out and liquefy them to make the soup.
  4. When this is done, put the soup to heat again, this time with the cooked cabbage in it. Also, rectify the salt and olive oil.
  5. It's time to cut the chorizo into slices and then add it to the soup!
  6. And you're done :)

Recipe Notes

Traditionally, Caldo Verde is a very liquid and green soup because it has no carrots in it, but I always ate it this way, really creamy and with carrots. It's sweeter and tastier!

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Comments (13)

  • I love caldo verde. I never had it with carrots but it should be even better 🐰🥕.

      2 months ago
  • That sounds good for a cold day for sure.

      2 months ago
  • Sounds pretty good. I'm not sure if we have any dark green cabbage available at the moment

      2 months ago
  • Niiiice!👌🏻

      2 months ago
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