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Portuguese Chorizo and Kale Soup (Caldo Verde)



Quantity Ingredient
250 g pkg. Piller’s Chorizo Sausage, chopped into small pieces
60 ml (2 Tbs.) olive oil
2 large onions, finely chopped
4 garlic cloves, crushed
6 large potatoes, peeled and diced
1.5 L (6½ cups) chicken stock
2 bay leaves
Salt and freshly ground black pepper, to taste
1 large bunch of kale, chopped (cabbage can be substituted)
60 ml (2 Tbs.) olive oil
2 ml (½ tsp.) smoked paprika


Heat olive oil in a heavy saucepan. Add onions and garlic and sauté until translucent, about 5 minutes. Add chorizo and sauté a few more minutes; stir in potatoes. Transfer mixture to a large pot; add stock, bay leaves and seasoning, and cook until the potatoes are soft. Mash some of the potatoes into the broth to make a thick base. Blanch the kale in boiling water for one minute to remove any bitterness, drain and add to the simmering broth. Add as much greens as the broth will support – if you want heavy soup add loads of greens, if lighter, add less. Simmer for a few minutes. In a small bowl, combine olive oil and smoked paprika. Swirl into soup, or drizzle some on top of each serving.