Caldo Verde

6 steps. Take it one step at a time.

1. 01

   Heat half of the olive oil

   In a large pot, heat half of the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.

   5 min
2. 02

   Add the diced potatoes and the water

   Add the diced potatoes and the water (or broth). Season with a pinch of salt. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are very soft.

   20 min
3. 03

   While the potatoes cook, pan-fry the sliced chouriço

   While the potatoes cook, pan-fry the sliced chouriço in a small skillet until slightly browned and the fat has rendered. Set aside.

4. 04

   Once the potatoes are soft, use an immersion blender

   Once the potatoes are soft, use an immersion blender to puree the soup directly in the pot until completely smooth and creamy. If the soup is too thick, add a little more water.

5. 05

   Return the soup to a low simmer

   Return the soup to a low simmer. Add the finely shredded kale and the cooked chouriço slices. Cook for another 5 minutes until the kale is tender but still bright green.

   5 min
6. 06

   Stir in the remaining olive oil

   Stir in the remaining olive oil and season with more salt and pepper if needed. Serve hot, traditionally accompanied by Broa (Portuguese cornbread).