Caldo verde is one of the most traditional soups in Portugal. Besides being beloved by the Portuguese, it’s also known internationally thanks to the Portuguese emigrant communities around the world. Originally from the Minho region, this soup is made with just a few ingredients – it’s simple, but full of flavor and comfort. It consistently tastes like home.
Although it’s enjoyed year-round, caldo verde is especially popular during the Santos Populares festivals, often served with cornbread (broa de milho) and grilled sardines. It’s a soup that’s deeply tied to Portuguese identity and was even named one of the 7 Gastronomic Wonders of Portugal.
The key ingredient in this recipe is couve-galega, a variety of kale that’s typical in northern Portugal and Galicia. It’s a hardy plant, with tall stalks and broad leaves, and can be grown and harvested most of the year. In northern Portugal, it’s common to find couve-galega growing in home gardens, and that’s often the same kale used to make the soup. It’s also easy to find in supermarkets and local markets, already shredded and ready to use – a convenient option.
If you don’t have access to couve-galega, we’ve listed a few suitable substitutes further below.
Caldo verde is usually made with chouriço, but here we’re sharing our family recipe, which uses salpicão (a typical Portuguese smoked pork sausage, cured and seasoned) instead. We believe it enhances the flavor of this traditional soup even further. While using salpicão in Caldo Verde is also a traditional, it’s less commonly used today and quite rare to see in restaurants.
Caldo Verde is often referred to as Portuguese Kale Soup in English, but we prefer to use the original Portuguese name. Also, Portuguese Kale is a really poor translation of Couve Galega, but that’s another topic…
Now, let’s walk you through step-by-step how to prepare this traditional caldo verde with salpicão – and everything you’ll need to make it.
Preparation
- Servings: 4–6
- Prep time: 50 minutes (20 minutes prep + 20–30 minutes cooking)
- Difficulty: Easy
Utensils You’ll Need
- Large pot
- Wooden spoon
- Immersion blender
- Knife for peeling and chopping
Ingredients for Caldo Verde
- 5 Batatas
- 1 Cebola
- 3 Dentes de alho
- 1 Salpicão ou chouriço
- 300g a 400 g Couve-galega
- 1,5l de Água
- Azeite q.b.
- Sal q.b.
Caldo Verde – Step-by-Step Recipe
- Peel the potatoes, onion, and garlic cloves, and cut everything into medium-sized pieces. Don’t worry about making them perfect – the soup will be blended at the end.
- Wash the couve-galega thoroughly in plenty of water. Remove the thicker stems, roll up the leaves, and slice them as thinly as possible into fine julienne strips.
- In a large pot, add the cold water, onion, garlic, potatoes, and salpicão (or chouriço). Bring everything to a boil. Once it starts boiling, reduce the heat, season with a bit of salt (go easy – the sausage is already salty), and let the vegetables cook.
- Once the potatoes are fully cooked – check by piercing one with a fork to make sure it’s tender – turn off the heat. Remove the salpicão and set it aside on a plate. Then, blend the soup using an immersion blender until you achieve a smooth, creamy texture.
- Turn the heat back on to medium, add the finely shredded couve-galega, and cook until the greens are tender.
- Meanwhile, peel the salpicão and cut it into small slices.
- Once the kale is cooked, turn off the heat, add the sliced salpicão to the soup, and drizzle generously with olive oil.
- Taste and adjust the seasoning before serving.
Sides and Serving Suggestions
Caldo verde is enjoyed throughout the entire year and is one of the most beloved soups in Portugal. Still, it’s a dish that often brings summer to mind, as it’s typically served during the popular festivals. You could even think of it as a kind of Portuguese fast food — don’t be surprised if you see it being served on the street from food trucks or stalls.
The most common way to eat it is with broa de milho (Portuguese cornbread) or another type of traditional bread. It can also be served as a side to grilled sardines, grilled meat, or along with a bifana (pork sandwich), pão com chouriço (chorizo bread), or a bolinho de bacalhau (codfish fritter).
As for wine, the ideal pairing is a Vinho Verde (naturally, since this is a dish from the Minho region) or a light red wine.
Caldo Verde Tips
- As mentioned above, Couve-galega is the key ingredient in this soup as it is the most traditional and flavorful variety of cabbage. However, if you don’t have access to it, good alternatives include couve-portuguesa, Swiss chard, Brazilian couve-mineira, or even regular kale.
- When it comes to using salpicão or chouriço, it’s a matter of personal preference. We prefer using salpicão in caldo verde — it has a smokier flavor and leaner meat (although it is also more expensive), but chouriço is the more traditional option. Both work wonderfully in this soup.
- If you want to make the soup lighter and reduce the amount of potatoes, you can even substitute part of the potatoes with a peeled zucchini. The texture remains similar, and the flavor barely changes. We do it all the time, to make it even healthier.
- In supermarkets and markets throughout Portugal, it’s common to find pre-shredded couve-galega sold in bags, ready to use. This option makes preparing caldo verde much quicker and more convenient, saving you time.
- Finally, don’t forget to drizzle generously with olive oil at the end. This simple touch makes all the difference and enhances the flavor of the soup.
Storage and Reuse
You can store caldo verde in the fridge for up to 5 days in an airtight container. As for freezing, although it’s possible to freeze caldo verde for long-term storage, it’s generally not recommended, as it may affect the texture and flavor of the kale and the broth.
Conclusion
We absolutely love caldo verde, and we think most Portuguese people do too — but the version with salpicão is much richer and deserves to be more widely known!
Whether you use salpicão or chouriço, with the right ingredients, you can recreate this comforting soup at home. It’s healthy and easy to make.
We hope this traditional recipe brings you flavor, comfort, and a taste of Portuguese cuisine in your kitchen.
Bom Apetite!
Caldo Verde with Salpicao
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Immersion blender (or hand blender)
- 1 Peeling and a cutting knife
Ingredients
- 5 Potatoes
- 1 Onion
- 3 Garlic cloves
- 1 Salpicão (smoked cured sausage) or chouriço
- 400 gr Portuguese kale (couve-galega)
- 1,5 l Water
- Olive oil to taste
- Salt to taste
Instructions
- Peel the potatoes, onions, and garlic cloves, and cut everything into medium-sized pieces. They don’t need to be perfect since the soup will be blended at the end.
- Wash the Portuguese kale thoroughly under running water. Remove the thicker stems, roll the leaves, and cut them into very thin julienne strips.
- In a pot, combine the cold water, onion, garlic, potatoes, and salpicão (or chouriço). Bring to a boil.
- Once it starts boiling, reduce the heat, season with salt (sparingly, since the salpicão is already salty), and let the vegetables cook.
- When the potatoes are fully cooked, turn off the heat. Remove the salpicão onto a plate and blend the soup with an immersion blender until smooth.
- Turn the heat back to medium, add the julienned kale, and cook until tender.
- Meanwhile, remove the casing from the salpicão and cut it into small slices.
- When the kale is cooked, turn off the heat, add the sliced salpicão to the soup, and drizzle generously with olive oil.
- Adjust the seasoning before serving.
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