Portuguese kale and potato soup (caldo verde)

Prep 20 min
Total 50 min
Serves 8



3 tbsp
extra-virgin olive oil, divided, plus more for garnish (optional)
225 g
linguica sausage, cut into 1/4-in. coins (2 cups)*
large onion, diced
1 1/4 tsp
garlic cloves, sliced
Yukon Gold potatoes, peeled and cut into small cubes (5 cups)
900 mL
no-salt chicken broth
2 cups
1 bunch
kale or collard greens, thick stems removed and leaves thinly sliced
1/4 cup
chopped parsley, (optional)


  • HEAT 2 tbsp oil in a large pot over medium. Add sausage and cook, stirring until browned, 3 min. Transfer to a plate.
  • ADD onion, salt and hot-pepper flakes. Cook, stirring until very soft, 5 min. Add garlic and potatoes and cook, stirring, for 2 min. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 15 min.
  • ADD kale and bring to a boil. Reduce heat and simmer, uncovered, until kale is tender, 3 min. Purée half of the potatoes and kale with an immersion blender.
  • STIR in remaining 1 tbsp oil and half the sausage. Divide among bowls and sprinkle with parsley. Top with remaining sausage. Drizzle with extra-virgin olive oil.

*Ingredient Tip: If linguica sausage (also called chourico) is unavailable, substitute with chorizo.

Kitchen Tip: Remove thick middle stem from kale and roll up leaves lengthwise for evenly sliced strips.


Calories 312, Protein 11 g, Carbohydrates 29 g, Fat 17 g, Fibre 3 g, Sodium 826 mg. Excellent source of vitamin A

Chatelaine Quickies: Easy veggie soup

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