Super easy version of Caldo Verde/Portuguese cabbage soup that is just packed with amazing flavour.No wonder this is the most popular soup in Portugal.
What is Caldo Verde soup
Caldo verde translates as Green Broth which is basically what this is of course. In Portugal this soup is made with Kale, potatoes, onion and Portuguese smoked sausage.
It originated in the northern Minho region of Portugal but has spread all over the country. Caldo Verde is served everywhere from the humblest rural cafes to the finest of restaurants all over Portugal.
Not your average cabbage soup!
Now forget all notions of boring cabbage soup (possibly harking back to school dinners) and throw out images of the dreaded cabbage soup diet immediately!
My Caldo Verde is a cabbage soup that will have to holding out your bowl like Oliver and saying ‘please can I have some more’.
Ingredients for caldo verde soup
As ever I am using up all the bits and pieces in the fridge and larder for my soup.
I have a chunk of Savoy cabbage, olives, some chorizo all lurking in the fridge and of course the usual staples of potatoes, onions and garlic in the kitchen.
There is chilli in here too for a punch of flavour.
Soup making for me is always about just using what’s to hand. My Mum was an expert at ‘making something out of nothing’ as my Dad used to say. She could whip up soup from almost anything, it’s a trait I’m so glad I learned from her.
How to make caldo verde soup
Start off by sauteing the onions in olive oil for about 5 minutes then add the garlic and continue cooking for a minute more.
Now add the chopped potatoes for 2 minutes then pour in the stock with bay leaf and chilli and simmer this for 20 minutes.
Add your chopped cabbage and cook for a further 5 minutes and season to taste.
Meanwhile, saute the chorizo in olive oil for about 3 minutes and add the olives.
Serve your caldo verde topped with the chorizo and olive mixture and a drizzle of olive oil for good measure.
This soup will keep for up to 4 days in the fridge and you can freeze it for up to 6 months. I like to freeze my soups in freezer-proof bags (remember to label them!) which I freeze flat on a tray and then stand them like files to take up less valuable freezer space.
Caldo Verde soup is so warming and filling and tasty on a cold February day. That gorgeous green colour and the taste of the Mediterranean in the olives and chorizo will soon have you thinking of spring and warmer days.
Looking for more tasty soup recipes? Then check out these delicious spoonable ideas;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Caldo Verde Soup
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 600 g potatoes peeled and diced
- 300 g Savoy cabbage
- 1 pinch dried chilli flakes
- 1 bay leaf
- 1 l vegetable stock
- 2 tbsp chorizo chopped
- 2 tbsp olives chopped
- salt and pepper to taste
- Heat half the olive oil in a soup pot and saute the onion for 5 minutes then add the garlic for 2 minutes
- Add the potatoes and cook for 2 minutes
- Add the stock, chilli and bay leaf and simmer for 20 minutes
- Add the cabbage and cook for a further 5 minutes
- Season to taste
- In another snall pan heat the remaining oil and saute the chorizo and olives for 5 minutes
- Serve soup with some of the chorizo and olive mix on top along with the flavoured oil they are cooked in