O Caldo Verde é, talvez, a sopa mais emblemática de Portugal. Com a sua base cremosa de batata e a couve cortada finamente, esta é uma receita que conforta a alma e sabe a tradição. Perfeita para as noites frias ou como entrada numa refeição festiva, esta sopa é um verdadeiro clássico que atravessa gerações e regiões, unindo todos à mesa.

Ingredientes (4 Pessoas)

  • 250 gr de caldo verde
  • 600 gr de batatas
  • 4 dentes de alho
  • 1 cebola
  • 1,5 dl de azeite
  • 1,5 l de água
  • sal

Preparação

  1. Lave o caldo verde, escorra-o e guarde.
  2. De seguida, leve uma panela com a água e sal ao lume.
  3. Assim que levantar fervura, adicione o caldo verde.
  4. Depois do caldo verde cozido (cerca de 40 minutos em lume moderado), retire-o da panela com a ajuda de uma escumadeira e reserve a água da cozedura.
  5. De seguida, descasque as batatas, os alhos e a cebola, corte tudo em pedaços pequenos e junte à água da cozedura do caldo verde.
  6. Regue com o azeite, tempere com sal e leve de novo ao lume.
  7. Quando estiver bem cozido (cerca de 50 minutos em lume moderado) triture a sopa.
  8. Retifique os temperos, junte o caldo verde cozido e envolva bem.

From the heart of Portugal, a spoonful of comfort awaits. Here’s the English version of this iconic soup.

Caldo Verde (Portuguese Green Soup)

Caldo Verde, which translates to “green broth,” is arguably Portugal’s most famous and beloved soup. Originating from the Minho region in the north, it has become a national dish, enjoyed everywhere from humble homes to festive gatherings. It is a beautifully simple soup, built on a creamy purée of potatoes and onions, with vibrant, finely shredded greens stirred in at the end. Its comforting nature and soulful flavour make it a true icon of Portuguese cuisine.

The traditional recipe is a masterclass in creating incredible flavour from a few core ingredients. The heart of the soup is the creamy potato base, which provides a velvety texture. The “verde” (green) element comes from a specific type of Portuguese cabbage, but it is most often made with collard greens or kale, which must be sliced into hair-thin strips. While your recipe is a wonderful vegetarian version, most traditional recipes include slices of chouriço or linguiça sausage, which are often briefly fried to render their flavourful fat and then added to the soup as a garnish, infusing the dish with a smoky, savoury depth.

Serving Caldo Verde is a ritual in itself. It’s typically ladled into bowls, garnished with a few slices of the cooked sausage, and finished with a generous drizzle of good quality olive oil. It is often accompanied by slices of rustic cornbread (broa) for dipping. This is more than just a soup; it’s a taste of Portuguese tradition.

Ingredients (Serves 4)

  • 250g finely shredded collard greens or kale (the “caldo verde”)
  • 600g potatoes, peeled and chopped
  • 4 cloves of garlic, peeled
  • 1 large onion, chopped
  • 100ml (approx. 0.4 cup) olive oil, plus extra for drizzling
  • 1.5 litres water or chicken broth
  • Salt to taste
  • Optional: 1 chouriço or linguiça sausage, sliced

Method

  1. If using sausage, heat a tablespoon of the olive oil in a large pot over medium heat. Add the sausage slices and cook until lightly browned. Remove the sausage with a slotted spoon and set aside, leaving the flavourful oil in the pot[1][7].
  2. Add the remaining olive oil, the onion, and the garlic to the pot. Sauté until the onion is soft and translucent[1].
  3. Add the chopped potatoes and the water (or broth). Season with salt. Bring to a boil, then reduce the heat, cover, and simmer for about 20-25 minutes, or until the potatoes are very tender[7].
  4. Turn off the heat. Use an immersion blender to purée the soup directly in the pot until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth before returning it to the pot[5].
  5. Bring the soup back to a gentle simmer. Add the shredded greens and cook for just 3-5 minutes, until they are wilted but still a vibrant green colour[1][2]. Do not overcook.
  6. Taste and adjust the seasoning with salt if needed.
  7. Ladle the soup into bowls. Garnish with the reserved sausage slices (if using) and a final drizzle of olive oil before serving[8].