By eatmundo · August 3, 2026
🇵🇹AI-generated imageSame ingredients, elsewhere in the world
19 matchesDishes from other countries' kitchens, made from the same core ingredients as Caldo Verde. The percentage is the share of ingredients the two recipes have in common.
Pote Gallego (Galician Pot Stew)In Spain · same ingredients75%
Sineyit Dajaj (Potato Chicken Tray)In Egypt · same ingredients62%
Yakhanet BatataIn Lebanon · same ingredients62%
A iconic Portuguese soup made of a velvety potato base and shredded kale. It is a hearty and wholesome dish, traditionally served with slices of spicy chouriço sausage.
According to eatmundo's ingredient comparison, the closest dish to Caldo Verde from another cuisine is Pote Gallego (Spain): the two share 75% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Peel and cube the potatoes, finely chop the onion, and mince the garlic cloves.
- 2
In a large pot, sauté the onion and garlic in 2 tbsp of olive oil over medium heat for 5 minutes until soft.
- 3
Add the potatoes and cover with 1.5 liters of water, bringing to a boil, then simmer for 25 minutes until the potatoes are very soft.
- 4
Mash the potatoes directly into the water using a potato masher or immersion blender until the soup is smooth and creamy.
- 5
Thinly shred the kale leaves into very fine ribbons, removing any thick stems.
- 6
Add the kale to the boiling potato soup and cook for 5 minutes until vibrant green and tender.
- 7
In a small pan, brown the sliced chouriço for 3 minutes, then stir into the soup along with the final tablespoon of olive oil just before serving.
Frequently Asked Questions
What is Caldo Verde?
Caldo Verde is a soup originating from Portugal made primarily from potato, kale, and chouriço. It is traditionally served as a staple starter or light meal, often consumed during late-night gatherings or regional festivities.
Can I use spinach instead of kale?
You can, but kale provides the traditional texture and peppery flavor that defines the authentic dish.
How thick should the soup be?
It should be creamy but not a heavy puree; it should have a velvety consistency that coats the spoon.
Can I leave out the chouriço?
Yes, it is common to serve it as a vegetarian soup, but the sausage provides a key smoky depth.
How fine should the kale be shredded?
It should be sliced as thinly as a ribbon, almost like shredded lettuce, so it cooks quickly.
🇵🇹AI-generated image
