This traditional caldo verde (or Portuguese green soup) is made with thinly-sliced collard greens, potatoes and linguiça, all in one pot! Rich, easy to make and satisfying, it has no dairy or gluten – even in its most authentic form.
When you live in a Portuguese-speaking household, you practically grow up on soup. Much like canja, caldo verde signifies pure comfort food in my culture. It’s the perfect soup for a cold or rainy day, or when you need a dose of coziness!
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❤️ Why you’ll love this recipe
- This is caldo verde in its most simple and traditional form. It’s made with thinly-sliced collard greens, potatoes, linguiça and a few other simple ingredients.
- It’s no secret that caldo verde is a modest dish. Its simplicity makes it uniquely delicious, but also easy and inexpensive to make.
- Don’t be fooled by the creamy broth, this recipe is both dairy-free and gluten-free. Unlike many thick and creamy soups that use flour or milk, potatoes are the only thickening agent in this soup.
- Vegan and vegetarian substitutions are listed further down in the post.
📋 Key Ingredients
- Collard greens – you can buy them on the stem or bagged and pre-shedded . If using bagged greens, make sure they’re thinly sliced.
- Potatoes – I really like the creamy texture of russet potatoes for this recipe.
- Linguiça or chouriço – these 2 Portuguese sausages are nearly identical and can be found in most Portuguese markets and some national grocery chains.
See the recipe card at the bottom for a full list of ingredients with measurements.
Recipe substitutions
- Portuguese chouriço and linguiça can be hard to find but you can use Spanish or Mexican chorizo which are more widely available in the United States. Chorizo differs slightly from Portuguese chouriço, but it’s still a good substitute.
- Yukon gold potatoes are a good alternative to russet potatoes, they’re just slightly more firm.
- You can omit the bouillon cubes and use chicken broth instead of water to flavor to the soup. Some people prefer to use broth instead of working with bouillon cubes.
- For vegan/vegetarian caldo verde, omit the linguiça/chouriço entirely and use vegetable bouillon or vegetable broth. There are also plant-based versions of chorizo that you can use.
🔪 Step by step Instructions:
Step 1: Place the greens in a large bowl of cold water for 10 minutes then rinse thoroughly. Repeat as needed and pat the greens dry with paper towels. Cut the stems off, roll the greens up and cut them into very thin strips.
Step 2: Peel all of the potatoes and reserve 2 whole ones to dice later. Cut the remaining potatoes into quarters and set them aside for now.
Step 3: In a 4 and ½ quart soup pot, sauté the diced onions until fragrant. Add the garlic and bay leaf. Sauté for 1 minute more, until the garlic starts to sizzle.
Step 4: Add the quartered potatoes and fill the pot with just enough water to cover the potatoes (about 2 cups). Bring to a boil and and let the potatoes cook until they’re soft – about 20 minutes. Discard the bay leaf.
Step 5: Transfer the cooked potatoes and 1 ladle-full of the starch water from the pan to the food processor. Purée on high speed for 1 full minute. The purée will resemble mashed potatoes.
Step 6: Transfer the purée back to the soup pot. Turn the burner back on to medium-low flame and slowly add 6-7 cups of water to the purée, stirring constantly. Once the broth is smooth, add the bouillon cubes, garlic powder and onion powder.
Step 7: Stir in the greens, cover and let the soup simmer over low heat for 30 minutes. Cut the remaining potatoes into cubes while the soup simmers.
Step 8: Add the potatoes and linguiça, re-cover the soup and let simmer for 15-20 minutes more, until the potatoes are tender. Turn the burner off, taste the soup and season with salt and pepper. Cover the soup and let it rest for 5-10 minutes before serving.
💭 Tips and tricks
- For a thinner texture, add a little more water (or broth) to the soup. Hold off on adding salt and pepper to the end because the linguiça will release salt and spices into the soup.
- Letting the soup rest is important because it gives the flavors of the soup a chance to settle.
Serving suggestions
- Ladle the soup into bowls and serve with a crusty baguette or Portuguese sweet bread.
- Serve as a starter or on its own for lunch or dinner.
❓Recipe FAQ’s
It originated in the Minho province (northern region) of Portugal in the mid-15th century. It’s often referred to as the national dish of Portugal because of its popularity.
Caldo verde means ‘green soup’ in Portuguese. It’s given this name because of the green tint that comes from the collard greens.
Traditional caldo verde uses Galician kale (couve galega) which actually resembles collard greens. You can use kale, but collard greens are pretty much the standard for this dish because of their mild taste and smooth texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a pan on the stove over low heat, stirring occasionally. Add a splash of water or broth to the soup if needs to be thinned out.
⭐ Other recipes you’ll love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider scrolling down and leaving me a review if you REALLY liked it. Thanks!
Caldo Verde (Portuguese Green Soup)
Equipment
Ingredients
- ½ pound whole collard greens or 2 cups chopped/shredded
- 2 pounds russet or yukon gold potatoes
- 3 tablespoons olive oil extra virgin
- 2 teaspoons garlic crushed or minced
- 1 small onion diced
- 2 bouillon cubes large
- 1 bay leaf
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ½ pound linguiça or chouriço sliced thinly
- salt and pepper to taste
Instructions
- Place the greens in a large bowl of cold water for 10 minutes then rinse them thoroughly. Repeat as needed and pat the greens dry with paper towels. Cut the stems off, roll the greens up and cut them into very thin strips.
- Peel all of the potatoes and reserve 2 whole ones to dice later. Cut the remaining potatoes into quarters and set them aside for now.
- In a 4.5-quart soup pot, sauté the diced onions until they’re clear and fragrant. Add the garlic and bay leaf. Sauté for 1 minute more, until the garlic starts to sizzle.
- Add the quartered potatoes and fill the pot with just enough water to cover the potatoes (about 2 cups). Bring to a boil and and let the potatoes cook until they're soft – about 20 minutes. Discard the bay leaf.
- Transfer the cooked potatoes and 1 ladle-full of the starch water from the pan to the food processor. Purée on high speed for 1 full minute. The purée will resemble mashed potatoes.
- Transfer the purée back to the soup pot. Turn the burner back on to medium-low flame and slowly add 6-7 cups of water to the purée, stirring constantly. Once the broth is smooth, add the bouillon cubes, garlic powder and onion powder.
- Stir in the greens, cover and let the soup simmer over low heat for 30 minutes. Cut the remaining potatoes into cubes while the soup simmers.
- Add the potatoes and linguiça, re-cover the soup and let simmer for 15-20 minutes more, until the potatoes are tender. Turn the burner off, taste the soup and season with salt and pepper. Cover the soup and let it rest for 5-10 minutes before serving.
Notes
- For a thinner texture, add a little more water (or broth) to the soup. Hold off on adding salt and pepper to the end because the linguiça will release salt and spices into the soup.
- Letting the soup rest is important because it gives the flavors of the soup a chance to settle.
Sharila says
Thank you for sharing this! This is my introduction to food from Cape Verde, and it looks delicious. Perfect for winter nights.
Crystal says
Thank you Sharila, I am so happy that you enjoyed this version of Caldo Verde!
Katt says
I’m so glad I found this blog. I’ve been begging my mother for years to write down her recipes so I can make them, but she learned to cook from her grandmother from Fogo, so she didn’t really have quantifiable recipes, just “add enough that it looks like this.” Making These dishes has brought me back to childhood family gatherings. I made this last week after I found linquica at a nearby grocery store, it was perfect on a cold rainy night.
Thank you, from a 3rd gen Cape Verdean-American, who lives somewhere where I’m constantly having to explain what Cape Verde is to people
Crystal says
Katt thank you so much for visiting! Although I am 1st generation Cape Verdean, I can fully relate to your comments, especially the one about having to explain what Cape Verde is! Also, to your point, it is very difficult to follow along without formal measurements! I am so glad that these dishes bring you back to your childhood!
Marta says
I needed something comforting today as my allergies and super chilly weather had me feeling funky. This caldo is so much more flavorful than pictures can translate. An absolute hit.
Crystal says
Thank you so much Marta! Glad my timing was spot on and I’m so happy that you enjoyed the caldo!
Renia says
This recipe had me unphased by the chilly weather. Warm and comforting!
Crystal says
Thank you Renia! So glad you enjoyed it!
Immaculate Ruému says
Thanks for the breakdown of different ingredients options and the reheating tip! I really love this recipe.
Crystal says
You know I almost left out the part about reheating! So glad I added it! I’m glad it was helpful!
Chef Mireille says
Caldo Verde is one of my all time fave soups. I have always made it with kale but this time I tried it like you with collard greens. Oh and this is going to be my favorite version from now on.
Crystal says
Yes Mireille! I’m so happy that we can bond over dishes that you’re familiar with! I’m glad you enjoyed the caldo verde!
Jessica says
I was too lazy to purée the potatoes so I left them in chunks and this was so good! I can’t wait to try the version with creamy potatoes in the broth. Love a recipe with options!
Crystal says
Definitely feel you on the laziness front! (Although I wouldn’t call it lazy) I sometimes skip pureeing the potatoes too! That step is definitely optional!
Kaluhi says
Comfort in a bowl! Made this over last evening’s storm and it both soothed me and filled my tummy!
Crystal says
Kaluhi, thank you for your comments! I’m so happy you liked it!
Mila says
This was the perfect, most comforting, warm soup. I loved the hearty veggies and how simple it was to make!
Crystal says
Hey Mila! So glad you found it easy to make and that you enjoyed it!
Robin says
Because I always have collards and potatoes on hand, this recipe was as simple to make as it was delicious.
Crystal says
Same, it’s funny because I always end up with collard greens left over from other soups and I find that making Caldo Verde is the perfect way to use them up! Same with potatoes! Glad you liked it!
Tamara says
Being the soup fanatic that I am, I knew I would love this one! It’s AMAZING! I’m so thankful you shared this recipe with the world. It’s so perfect for a weeknight dinner.
Crystal says
I’m so happy to meet another soup fanatic! Oddly enough I meet a lot of people who dislike soup! They don’t know what they are missing! I’m so glad you enjoyed the recipe!
Chenée says
This soup was so comforting on a cold winter day! I used kale and really liked the way it turned out. I also used an immersion blender to purée the potatoes, which worked well.
Crystal says
Smart on the immersion blender! If only I had one! I really need to invest in one! I’m glad you liked the caldo verde!
Capri says
I am so happy I came across this recipe! This game me a new way to use my collard greens! The soup was absolutely incredible! I’ve had 3 portions to myself already! 🙂
Crystal says
So glad you enjoyed it Capri! I could go for 3 bowls myself right now!
Jazz says
I used collard greens in this and it was so good. Love the texture from the blended potato and wouldn’t have thought of that!
Britney Brown says
This was the perfect soup to make in the middle of winter! I’m so glad that I found this recipe, it was absolutely delicious!
Savannah says
When looking for a recipe to make this soup I was so skeptical. My mom is 100% Portuguese and my dad is Cape Verdean and Ghanaian. So finding a soup that taste similar or exactly to theirs was going to be hard. I came across yours!!! Seen that you was Cape Verdean and was like “ok this is definitely going to be 🔥”…without any doubt it was amazing and taste just like my parents!! Thank you so much for this!
Crystal DaCruz says
You just made my day with this comment! This version is the traditional Portuguese way – I’m so glad you like it! My family makes it slightly different, being that we are from Cape Verde but I still haven’t learned my family’s version!