Portuguese kale and potato soup (caldo verde)



20 min


50 min



Portuguese kale and potato soup (caldo verde)

Photo, Roberto Caruso.

Celebrate warm food and sweater weather with a hearty colourful bowl - it's pure comfort on a wintry day.


  • 3 tbsp extra-virgin olive oil , divided, plus more for garnish (optional)
  • 225 g linguica sausage , cut into 1/4-in. coins (2 cups)*
  • 1 large onion , diced
  • 1 1/4 tsp salt
  • 1/4 tsp hot-red-pepper-flakes
  • 3 garlic cloves , sliced
  • 5 Yukon Gold potatoes , peeled and cut into small cubes (5 cups)
  • 900 mL no-salt chicken broth
  • 2 cups water
  • 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.

Chatelaine Quickies: Easy veggie soup

Nutrition (per serving)

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

*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.