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Caldo Verde
Portugal's national green soup — thinly sliced kale ribbons in potato broth with slices of chouriço.
Ingredients
Instructions
Simmer potatoes, onion and garlic in water with olive oil until very soft.
Blend until completely smooth.
Bring back to simmer. Add kale ribbons. Simmer 5 minutes — they should stay bright green.
Add chouriço slices. Simmer 2 more minutes.
Season. Drizzle with extra olive oil. Serve with broa (cornbread).
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
