Caldo Verde (Portuguese Potato + Greens Soup) | Heather Hartman Health Denver Private Chef Holistic Health Coach

Caldo Verde (Portuguese Potato + Greens Soup)

Heather Hartman Health

I have fully embraced Soup SZN. Here is the recipe for Caldo Verde, a Portuguese potato + greens soup. Most recipes are made with Linguiça, white potatoes, and collard greens, but my version is made with a Spanish chorizo, white sweet potatoes (way more flavor) and baby kale. This is one of my go-tos for a quick and easy soup packed with flavor. I have made variations of this recipe for years (I used to use soy-rizo, yuck, but it worked). For a little decadence, top with olive oil right before serving.⁠

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Caldo Verde (Portuguese Potato + Greens Soup)

Heather Hartman Health

Servings

6

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

Portugese

Category

Soups and Stews

Caldo Verde (Portuguese Potato + Greens Soup)

INGREDIENTS

  • 14 ounces Spanish chorizo cut into 0.5" slices⁠

  • Olive oil

  • 1 each yellow onion, chopped⁠

  • s/p⁠

  • .75 tablespoons garlic puree⁠

  • 0.5 teaspoon red pepper flakes⁠

  • 1 pound white sweet potatoes, cubed⁠

  • 4 cups bone broth⁠

  • 1 pound baby kale⁠

  • 1 teaspoon apple cider vinegar⁠

METHOD

  1. In batches, brown the chorizo in a large soup pot. Add cooked chorizo to a plate.⁠

  2. Heat the olive oil in the pot and sweat the onions with s/p. Add the garlic and red pepper flakes, and cook for a couple more minutes.⁠

  3. Add the sweet potatoes and bone broth, bring to a boil, then reduce to a simmer. Cook until the sweet potatoes are fork tender.⁠

  4. Remove half the potatoes and enough broth to cover them. Blend with an immersion blender, then put back in the pot. ⁠

  5. Stir in the baby kale, apple cider vinegar and cooked chorizo. ⁠

  6. Check seasonings and enjoy!⁠
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