Caldo Verde Portuguese Green Soup Recipe

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor to the base of the soup.

Onion: Provides a sweet and savory foundation for the soup.

Garlic: Adds a pungent and aromatic depth to the dish.

Potatoes: These give the soup its creamy texture when pureed.

Chicken broth: The liquid base that adds a savory and rich flavor to the soup.

Kale: The key green ingredient that gives the soup its distinctive color and nutritional boost.

Chorizo: Adds a spicy and smoky flavor, making the soup more hearty and flavorful.

Salt and pepper: Essential seasonings to enhance and balance the flavors of the soup.

When preparing kale for Caldo Verde, remove the tough stems and finely chop the leaves to ensure they cook evenly and become tender. This will help the soup achieve a smoother texture and a more harmonious blend of flavors.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• onion - Substitute with leek: Leeks provide a milder, slightly sweet flavor that complements the soup.

• garlic - Substitute with shallots: Shallots offer a subtle garlic-like flavor with a hint of sweetness.

• potatoes - Substitute with cauliflower: Cauliflower can mimic the texture of potatoes while reducing carbs.

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

• kale - Substitute with collard greens: Collard greens have a similar texture and slightly bitter taste.

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

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice to the soup.

• Allow the Caldo Verde to cool completely before storing. This prevents condensation and helps maintain the soup's texture and flavor.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label the containers with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The potatoes and kale will retain their texture and flavor well within this period.
• For longer storage, place the airtight containers in the freezer. Caldo Verde can be frozen for up to 3 months without significant loss of quality.
• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup's consistency.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can cause the potatoes to become mushy.
• If reheating in the microwave, use a microwave-safe container and heat in short intervals, stirring in between to distribute the heat evenly.
• Adjust the seasoning with salt and pepper after reheating, as flavors can sometimes mellow during storage.
• For added freshness, consider adding a splash of olive oil or a few fresh kale leaves just before serving.

• Stovetop Method:

  1. Pour the leftover Caldo Verde into a medium-sized pot.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. Once the soup is steaming and hot, it's ready to serve. This method helps maintain the texture of the kale and chorizo.

• Microwave Method:

  1. Transfer the soup into a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to distribute heat evenly.
  4. Check the temperature and heat for an additional minute if necessary. Stir well before serving.

• Slow Cooker Method:

  1. Place the leftover Caldo Verde in your slow cooker.
  2. Set to low heat and cover.
  3. Allow the soup to warm for 1-2 hours, stirring occasionally. This method is perfect for reheating large quantities while preserving the flavors.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the soup in the top pot and cover.
  3. Stir occasionally until the soup is heated through. This gentle method prevents the potatoes from becoming too mushy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Caldo Verde to an oven-safe dish and cover with foil.
  3. Heat for 20-30 minutes, stirring halfway through to ensure even heating. This method is ideal if you prefer not to use the stovetop or microwave.

• Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients as they cook, ensuring they don't stick to the bottom of the pot.

• Chef's knife: A chef's knife is needed for chopping the onion, mincing the garlic, and slicing the chorizo.

• Cutting board: A cutting board provides a safe surface for chopping and slicing the ingredients.

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

• Blender: A blender or immersion blender is necessary for pureeing the soup to achieve a smooth consistency.

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

• Measuring cups: Measuring cups help in measuring the chicken broth to ensure the right amount is added.

• Ladle: A ladle is useful for serving the hot soup into bowls.

• Soup bowls: Soup bowls are needed for serving the finished caldo verde.

Prep ingredients ahead: Chop the onion, garlic, and kale in advance to save time when cooking.

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

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

Frozen kale: Substitute fresh kale with frozen to skip the chopping step.

Immersion blender: An immersion blender can puree the soup directly in the pot, saving cleanup time.