Portuguese Kale Soup Recipe

This Portuguese kale soup recipe (caldo verde), creates a silky smooth soup made with potatoes, kale, and linguica sausage. By adding fresh herbs, I give the traditional recipe my own twist for a flavorful comforting soup.

Portuguese Kale Soup Recipe Ingredients

Portuguese kale soup recipes caught my eye because the soup contains two ingredients I absolutely love–Portuguese linguica (if you can’t find it Spanish chorizo is a good substitute), and kale. Linguica and Spanish chorizo are both cured sausages, flavored with garlic and paprika. They are generally not very spicy, but pack a punch of flavor.

Comfort Food Recipes

I crave warming soups during cooler months, and this Portuguese kale soup recipe fits the bill. There are many versions of this recipe out there. I like to puree the potatoes for a silky smooth backdrop to the hearty kale and smoky garlicky sausage. Using my immersion blender for this task, makes it much easier than using a blender for hot soup.

Serving Suggestions

If you’re looking for a new soup recipe to fit into your regular weekly meal planning, give this Portuguese kale soup recipe a try. It’s hearty enough to be served as main course for a cozy weeknight dinner, along with this bruschetta recipe.

Portuguese Kale Soup Recipe

A classic dish from Portugal, I add parsley, mint, and cilantro to brighten the flavors and add a Mediterranean twist.

Print Pin Rate

Course: Soups

Cuisine: Mediterranean

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 -6

Author: Aliye Aydin

Ingredients

• 6 ounces Spanish chorizo or linguica sausage
• 1 medium onion
• 2 cloves garlic
• 1 1/4 pounds russet potatoes
• 6 ounces kale
• 1/2 bunch cilantro
• 1/2 bunch Italian parsley
• 1/2 bunch mint
• 2 Tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt*
• 4 cups chicken broth

Instructions

• Cut chorizo in half lengthwise. Dice onion and mince garlic. Peel and cut potatoes into 1-inch cubes. Remove stems from kale and thinly slice leaves. Roughly chop 1/4 cup each cilantro and parsley, and 2 Tablespoons mint.
• In a large pot, heat olive oil over medium heat. Add chorizo and cook until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
• Add onion to pot and increase heat to medium high. Cook until softened, about 4 minutes. Add garlic, potato, and broth. Bring to a boil, reduce heat to a simmer, and cook until potatoes are soft, about 15 minutes.
• Puree soup with an immersion blender. Thinly slice chorizo crosswise and add to soup. Add kale and herbs and simmer for 5 minutes. Adjust for salt to taste.

Notes

*If the broth you are using contains salt, lower this amount.

Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!