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Caldo Verde

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5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Yield 4 servings
Category Soup
Cuisine Portuguese

Description

A simple weeknight version of a Portuguese soup made with potatoes, sausage and hearty greens. All of that simmers in a thick, luscious broth.

Ingredients

  • 2 tablespoon olive oil, divided
  • 13- ounces Cajun-style Andouille smoked sausage, such as Hillshire Farm, cut into ½-inch pieces
  • 1 yellow onion, finely diced
  • 3 large cloves garlic, minced
  • Morton kosher salt
  • 2 teaspoons smoked paprika
  • ¼ –½ teaspoon red pepper flakes
  • 4 teaspoons Better Than Bouillon Roasted Chicken Base
  • 1 ½ pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces (about 3 medium-large potatoes)
  • 1 ½ pounds collard greens, (2 bunches) stemmed and cut into 1-inch pieces (8–10 packed cups)
  • 1 tablespoon white vinegar
  • Parmesan, for serving, optional

Instructions

  • Heat 1 tablespoon oil in large Dutch oven over medium heat until shimmering. Add andouille and cook, stirring occasionally, until lightly browned, 5–6 minutes. Using a slotted spoon, transfer andouille to bowl and set aside; reserve drippings in pot.
    sausage browning in a cast iron
  • Add remaining tablespoon oil to pot with drippings. Add onion, garlic, 1 ½ teaspoons kosher salt, paprika and pepper flakes. Cook, stirring frequently, until onion has softened, about 3 minutes.
    onions and spices in a Dutch oven
  • Add bouillon and cook, stirring constantly, 1 minute.
  • Add potatoes and stir to coat. Add 8 cups water; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until potatoes are just tender, about 10 minutes.
    cubes of potatoes cooking in a Dutch oven with onions and spices
  • Transfer ¾ cup solids and ¾ cup broth to blender jar (try to skim as much grease off the top as possible as—use that as part of the broth measurement); set aside to cool slightly.
  • Stir collard greens into soup; simmer until greens have wilted and softened, about 10 minutes.
    collard greens in a pot of soup
  • Add vinegar to blender with potato and broth mixture. Blend potato mixture until smooth, about 1 minute. Stir puréed mixture and browned andouille into soup. Season with salt and pepper to taste.
    creamy orange-flavored soup with greens in a Dutch oven
  • Serve with freshly grated Parmesan, optional.

Notes

Spanish-style chorizo is traditional in Caldo Verde, not Andouille-style sausage. For this weeknight version, we swapped dry aged chorizo out for a more affordable and easier-to-find protein. Because of this swap, we also added a hearty amount of smoked paprika to the soup, a common ingredient in chorizo.
Store leftovers in a glass airtight container in the refrigerator for up to 3 days.
If you're looking for something traditional, check out this recipe for caldo verde

Nutrition

Serving: 1/4 recipeCalories: 408kcalCarbohydrates: 25gProtein: 22gFat: 26gSaturated Fat: 7.5gCholesterol: 60mgSodium: 1390mgFiber: 8gSugar: 1.5g
Keywords Caldo Verde Recipe
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