Traditional Caldo Verde Soup

Traditional Caldo Verde Soup

In 2011, Portugal held a nationwide contest to determine which local delicacies would be deemed “the 7 Wonders of Portuguese Cuisine.” Caldo Verde is one of the 7 Wonders of Portuguese Cuisine.
5 from 3 votes
Course Soup
Cuisine Portuguese
Servings 10


  • 1 pound collard greens
  • 1 pound chourico sausage
  • 3 tbsp extra virgin olive oil
  • 1 yellow onion
  • 3 cloves of garlic
  • 6 russet potatoes
  • 3 quarts water
  • 1 tbsp salt
  • ½ tsp chicken bullion
  • ¼ white pepper


  • Slice the chourico in 1/4 rounds and sautee i a large pot (about a 6-8 quart pot)over medium heat cook the sausage for 3 to 5 minutes.
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  • Remove the sausage from the pot and reserve for later..
  • Add 3 tablespoons of extra-virgin olive oil to the pot and sauté the diced onions. Cook the onion for about 5-10 minutes and then add the garlic and cook for 2 minutes more.
  • Peel and dice the potatoes. Then add to the pot with the onions and garlic; add 3 quarts of water and bring to a boil. Bring the water to a simmer. Cook until the potatoes are almost tender, about 25 minutes.
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  • Purée it using an immersion blender, bar blender or food processor.
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  • Add the salt, chicken bullion, and white pepper (up to this point the soup can be made 2 to 3 days ahead of time hey half hour before service bring the soup up to a simmer and add the collard greens)
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  • Wash the collard greens, then remove the top spine from the middle of the collard greens.
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  • Next roll up the collard greens and slice them as thin as possible. Add collard greens to the soup, and simmer until tender, 5 to 10 minutes.
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  • Ladle the caldo verde into bowls and garnish with a few slices of chouriço.
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Pasted Graphic 57
Link to stick blender

The Seven Wonders of Portuguese Gastronomy
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Portuguese / Keto / Seafood / Vegetarian / Breakfast / Dinner

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Hello, I'm Michael!

I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby.

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