This caldo verde recipe is seriously the most delicious soup of all! It’s made with only 5 easy to find ingredients and peeling potatoes is as hard as this gets. This Portuguese green soup hits the spot and brings you all the warmth and comfort you need on a cool night. It’s comfort food at it’s very best!
About this Caldo Verde recipe
Portuguese Green Soup, or as we call it in Portuguese, Caldo Verde, is a smoky and hearty soup traditionally made with smoked sausage, potatoes and collard greens.
Caldo Verde, although extremely popular in Brazil is actually a traditional Portuguese soup, from northern Portugal. In Brazil, as well as in Portugal, this dish is a must-have item on any menu during our Festas de São João, which highlight the celebration of the birth the Saint John the Baptist. This custom was introduced to us by the Portuguese during colonial times, and for Catholic Brazilians, this is an opportunity to give thanks to St. John and other saints, as well as celebrate rural life through food, clothing and music.
I truly miss going to Festas de São João… the neighborhood getting together, the costumes, the music and dancing, and of course, all the amazing food. And eating my mom’s caldo verde recipe is one way to fell better about it.
Needless to say, this soup has a very special place in my heart! I love having it with tons of Portuguese olive oil on top and fresh crusty bread – it’s like comfort food to me.
Caldo verde is a tribute to my childhood, and that of every other Brazilian I know, and every spoonful is a gift, packed with delicious flavors, and the fondest memories.
I hope you love it as much as I do!
Caldo Verde Ingredients
All you need to make this caldo verde recipe are these 5 easy to find ingredients, plus some olive oil, and a little bread if you’d like for serving.
- smoked pork sausage – In Brazil we use a specific kind of smoked pork sausage, linguiça calabresa, which you can find at Brazilian or Portuguese markets. Alternatively, you can substitute any smoked pork sausage you can find.
- collard greens – I never replace this, but, some people also use kale.
How to make caldo verde
Heat up some olive oil in a large stock pot, and saute the onions until they are soft.
Then, add the sausage.
Let everything brown (but not too much) until it looks like this… then add the garlic and give it a little stir.
Remove the sausage from the pan and set aside.
Add the potatoes to the pan, and cover with water and let it cook until the potatoes are soft.
When the potatoes are soft, remove some of the potatoes and set them aside with the sausage.
Using an immersion blender, blend the remaining potatoes in the pot (including the water they were cooked in) – alternatively, you can skip this part altogether and just smash some of the potatoes in the pot. The goal is to have some potato chunks, and some creaminess, but not too much… kinda like this:
Add the sausage, and the potatoes back to the pot , then add the collard greens.
And we’re done!
Top it with some good olive oil, and eat it with crusty bread.
More collard greens recipes:
You may also like these other soup recipes:
Caldo Verde Recipe – Portuguese Green Soup
- 3 lbs of yellow potatoes peeled and diced into about an inch cubes
- 1 13oz Smoked sausage sliced
- 1 onion, diced about a cup
- 1 tablespoons Brazilian sofrito or 4 cloves of garlic, minced
- 1-2 bunches of collard greens stemmed and cut thin
- salt and pepper to taste
- 2 Tbsp of olive oil plus more to serve
- On stovetop, heat up a 5.5 quart pan or large stock pot over medium to high heat and add the 2 Tbsp of olive oil.
- Add the onions, and cook until transparent, about 2 mins.
- Add the sausage, and cook until lightly browned, 5 mins.
- Add the garlic, and cook until fragrant, about 2 mins.
- Remove the sausage from the pan and set aside in a bowl.
- Add the potatoes to the stock pot, season with salt and cover with water (about 7 cups). Let it cook until potatoes are soft.
- When the potatoes are fully cooked, remove half of the potatoes from the pot and set them aside with the sausage.
- Using an immersion blender blend the other half of the potatoes in the stock pot with the water they cooked in.
- Return the sausage and and the potatoes to the stock pot, season with salt and pepper, stir.
- Add the collard greens, stir.
- Drizzle with olive oil and serve with bread.