Caldo Verde


Green vegetable soup

A traditional Portuguese soup, made with kale, in a potato base. In Macau other green vegetables were substituted.

Kale is shredded very fine using a special device which is available commercially.

Caldo Verde from Josephine Arevalo and Yvonne Husband

3 lb 5 oz |1.5 kg potatoes
2 medium onions
9 oz | 250 g chouriço (Portuguese sausage)
3 tbsp olive oil
3 US quarts | 3 litres water
1 tbsp cooking salt (add extra ½ tbsp after tasting if needed )
½ tsp ground black pepper
2 chicken stock cubes
1 bunch shredded choy sum leaves or buk choy leaves
extra olive oil for serving

Peel potatoes and onions. Chop potatoes into small pieces and dice onions.

Boil in water with salt, pepper, olive oil and stock cubes.

When potatoes are cooked and very soft puree until smooth.

Gradually bring back to a boil.

Chop chouriço and shred the green leaves.

Before serving add the shredded greens and the chouriço.

Boil till greens soften.

Drizzle olive oil on each serving.

Caldo Verde from “Guilly” Canavarro Remedios

4 large potatoes, peeled and diced
2 onions, peeled and diced
2 dsp olive oil
salt to taste
1 small cabbage
1 little bunch of any savoury herb
1 quart (1.2l) water

Put cold water in a pan, add the potatoes, onions, olive oil and salt and boil till the potatoes are quite tender.
Wash the cabbage and cut into very thin threads and add to the soup. Boil till cooked. Do not overboil the cabbage as it will spoil the colour.
Instead of potatoes bread crumbs may be substituted. Before serving add a little bunch of any savoury herb.

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