Bowl of caldo verde with potato base, greens and olive oil

Portugal · Portuguese

Caldo Verde

A Portuguese potato and greens soup with olive oil and a simple comforting texture.

  • Portuguese
  • 45 min total time
  • 4 base servings
  • 1 version

Country

Portugal

Cuisine

Portuguese

Servings

4 servings

Prep

15 min

Cook

30 min

Total

45 min

1 version

Makes 4 bowls.

Blend part of the soup and leave part chunky for the usual caldo verde texture.

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Customize this recipe

Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

Vegetable caldo verde with potato, greens, olive oil, onion and garlic.

This batch keeps caldo verde fully vegetable-based.

Version

  • Vegan

Contains

  • No listed allergens for this variant.

Ingredients

  • 550 g potatoes, peeled
  • 120 g onion
  • 2 garlic cloves
  • 30 ml olive oil
  • 180 g kale or collard greens, very thinly sliced
  • 950 ml water
  • 6 g fine salt
  • 1 pinch black pepper

Cooking method

Pan

  1. Start the base

    Cook onion and garlic in half the olive oil until soft.

  2. Cook potatoes

    Add potatoes, water and salt, then simmer until potatoes are very tender.

  3. Blend

    Blend the soup until mostly smooth, then return to low heat.

  4. Add greens

    Add the thinly sliced greens and simmer briefly until tender but still bright.

  5. Finish

    Add remaining olive oil and black pepper, then serve hot.

Frequently asked questions

Can I freeze caldo verde?

Yes. Cool fully, freeze in portions and reheat gently. Add a little water if it thickens after thawing.

Why is there no separate vegan version?

This classic batch version is already plant-based and uses no meat or dairy.

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