Caldo Verde


Prep time: 
10 minutes
Cooking time: 
40 minutes


This super easy winter soup is a must try, and will happily work with any robust, leafy green.


  • 1 onion
  • 2 cloves garlic
  • 700g potatoes
  • 300g leafy greens such as kale, cabbage, cavolo nero
  • chorizo, optional
  • olive oil
  • paprika


  1. Peel and finely chop the onion and garlic, dice the potatoes, finely shred the greens, and slice the chorizo.
  2. Heat 4 tablespoons of oil in a saucepan over medium heat and fry the onion and garlic for 5 minutes, or till they begin to soften.
  3. Stir in the potatoes, season with sea salt, and cook for a further 5 minutes. Add 1.25 litres water and simmer for 20 minutes, or until the potatoes are soft.
  4. Mash the potatoes into the liquid to produce a smooth purée. Add the kale and simmer for 5 minutes.
  5. Heat 1 tablespoon of oil in a frying pan over medium heat and fry the chorizo slices, sprinkling paprika over them in the pan, for 3 to 4 minutes.
  6. Add the chorizo to the soup, then ladle the soup into bowls and season with freshly ground black pepper.
  7. Delicious served with a swirl of oil in each bowl and slices of corn bread.


Roll up the kale leaves tightly like a cigar (cut out the thick stems first) before cutting into wafer-thin strips as they do in Portugal. You can buy corn bread at Portuguese stores, such as London’s Lisboa Delicatessen, or substitute with decent ciabatta

Photo Credit: Jonny Hughes @jonny2love
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