Dig into this traditional Portuguese soup made with Potatoes and green leafy vegetables. This simple recipe is easy to make, vegan and gluten-free!
Make this gluten-free soup for your family, who comes home drenched in the monsoons. A delicious Portuguese Green soup, this easy recipe is delicious and needs only your pantry ingredients.
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Contents:
- Caldo Verde in Portugal
- Ingredients to make Green Broth
- Alternatives in making Caldo Verde
- How to make Portuguese Green Soup
- Frequently asked questions
- Some other soup recipes we love
- Recipe Card
- Pin for Later
Caldo Verde in Portugal:
The moment it rains hubby expects me to make soup. His first preference is Caldo, which we always had while dining out. I never did like it, as it always felt like I was drinking maida water with a few greens swimming at random. It was only when I started making it at home that I started enjoying it.
As many of my long-time readers know, I am from Goa. Goa was once a colony of Portugal. Many Portuguese recipes are pretty popular here.
Caldo Verde literally translates to “green broth”. The Traditional Caldo Verde recipe is made with collard greens and potato puree. It is said to have originated in northern Portugal, particularly in the Minho province. Today it is enjoyed all over the world! A comforting soup that is cheap and hearty!
Caldo Verde is a popular dish at celebrations like weddings or birthdays. Served in a “tigela”, a traditional earthen pot, this soup is delicious with a slice of bread, (and sausages for my meat-loving readers.)
Ingredients to make Green Broth:
These are the ingredients you need to make the soup. This is just a list. For exact measure please check the recipe card.
- Olive oil
- Onion
- Garlic
- Potatoes
- Water
- Salt taste
- Pepper to taste
- Spinach/palak
Alternatives in making Caldo Verde:
- If you are not vegan try butter instead of olive oil. It tastes great.
- Traditionally Caldo Verde is made with Collard greens. I prefer to use local greens like Spinach (palak).
- The flavouring agents in the traditional soup recipe were onions, garlic and salt. I like to throw in a Maggi cube for that extra kick.
- My recipe is completely vegan. However, many Portuguese meat lovers add meat like ham hock, sausages.
- In case you want to make your soup diabetic-friendly avoid potatoes. Use cornflour (cornstarch).
- You can add milk to the soup if you like dairy.
I highly recommend Chiffonade. It is a slicing technique where leafy green vegetables like spinach, or herbs like basil, are cut into long, thin strips. Stack these leaves and roll them tightly. Now slice perpendicular to the roll. Check the video for a better understanding.
How to make Portuguese Green Soup:
- Peel and chop the potatoes. Chop fine 2 medium-sized onions. Mince 4-6 cloves of garlic. Make a chiffonade from the spinach (palak).
- Saute the garlic and onions until transparent. Take care that they do not brown.
- Add and cook the potatoes with water till the potatoes are soft. I used my latest gadget, the clip and cook! Making the soup was so very easy!
- If you are using an open pot, do not fret just add sufficient water and cook till the potatoes are mushy.
- You can then remove some cooked potatoes and mash the rest with an immersion blender. Or cool the mixture and then add to the blender or food processor to make a fine puree. Use the water you have used to cook the potatoes.
- Now adjust the thickness of your broth add salt and pepper.
- Just before you serve, bring to a boil and add the spinach. You can boil the palak but we prefer ours uncooked.
- If you have taken out the potatoes, add them to the bowl then dole out the broth on the soup.
- In case you plan to add milk add it just before you are going to serve. Bring to a boil and switch off the gas.
Frequently asked questions:
-
Q: I do not want to use potatoes in my Caldo Verde Soup. How do I go about it?
A: Use cornstarch (or cornflour) to thicken your soup. The measure is 1 tablespoon per cup of liquid.
In a small bowl, add the cornstarch and add some water to make a smooth slurry. Bring the pot of soup to a boil, stir in the slurry and whisk it in the soup. Boil it till the soup becomes smooth and shiny. Serve hot. Please note now your soup is not gluten-free. -
Q: Can I add milk to my Caldo Verde Soup?
A: Why not? Add regular dairy milk and bring it to a boil, right before you serve the soup. Naturally, this soup is no longer vegan. I have not tried using plant-based milk. If you do, please share your feedback with me.
-
Q: How do I add sausages to the Portuguese green soup?
A: Fry the thinly sliced sausage and add to the soup. Simple!
-
Q: How do I store Caldo Verde Soup?
A: If you plan to store Caldo Verde do not add the greens to the broth. Cool the batch fully before freeing it in air-tight containers.
Thaw when you need soup and bring to a boil before adding your greens.
I have tried storing it for a week. Beyond that I have not tried if you do try please let me know and I will update here.
Some other soup recipes we love:
Recipe Card:
Caldo Verde, a Vegan Soup
Equipment
- Pot
- Blender
Ingredients
- 4 tablespoon olive oil
- 2 onion minced
- 6 cloves garlic minced
- 6 large potatoes peeled and thinly sliced
- 1-½ ml water
- Salt taste
- Pepper to taste
- 1 bundle palak washed and sliced fine
Instructions
- In a deep pan add 3 tablespoons of olive oil and cook the garlic and onion till the onion is translucent.
Making Caldo Verde in an Open Pot:
- Add the potatoes and stir fry till the potatoes are a little soft. Add the water and let it come to a boil.
- Lower the flame and cook covered for about 30 minutes till the potatoes cook till mushy.
Making Caldo Verdo in the Pressure cooker:
- In the pressure cooker pan add 3 tablespoons of olive oil and cook the garlic and onion till the onion is translucent.
- Add the potatoes and stir fry till the potatoes are a little soft. Add the water to cover the potatoes and close the pressure cooker lid. Cook for 2 whistles. Once the ptressure drop naturally open the lid.
- Mash the potatoes with a potato masher or use the hand mixer to make a smooth broth. You can also cool it and use the blender or for the processor. (for an easy hack see notes).
- There are people who use sausages in this soup so fry the thinly sliced sausage and add to the soup. Add salt and pepper too. Simmer for 5 minutes.
- Before serving stir in the spinach cut in thin ribbons and bring to a boil. (I do not as we prefer our palak uncooked).
- Serve with bread and top it with olives if you like them.
Notes
- A simple hack to this soup I follow is that I pressure cook my potatoes and then mash them then add the water to the pan. Add about a litre of water you can always add more water if your broth is thick.
- In case you want to avoid potatoes once the onions are fried add water then add a slurry of cornflour or all-purpose flour to thicken the broth to your taste. 1 tablespoon per cup of soup is the measure.
- In case you want to avoid potatoes in my Caldo Verde Soup use cornstarch (or cornflour) to thicken your soup. Please note now your soup is not gluten-free.
- You can add dairy milk to the soup just before you serve and bring it to a boil.
- Fry thinly sliced sausage and add to the soup.
- If you plan to store Caldo Verde do not add the greens in the broth. Cool the batch fully before freeing it in air-tight containers.
I am updating this post I had posted on 28th Nov 2019, with new pictures and rewritten the post again for SEO purposes.
This an old post that I am updating with newer pictures and write up as apart of the group Foodies_RedoingOld Post.
Pin for later:
NARMADHA says
Caldo verde looks so delicious with potatoes and greens. Good to know about this Portuguese soup. Looks so simple and easy to make too
ArchanaPotdar says
Thanks.
Steve Gunther says
Your soup recipe inspires me to start making soup everyday! Thank you!
I have a delicate digestive system and this type of soup is soothing and healing for me.
ArchanaPotdar says
I am glad, Steve I could help you. In case you need any more recipes please let me know and I will be happpy to help.
Poonam Bachhav says
Caldo Verde sounds a simple yet comforting soup to me. I look forward to your posts for such interesting Goan delicacies.
ArchanaPotdar says
Thanks.
Ruchi says
Wow sounds yummy. Never heard or tasted before but definitely it's a refreshing one. Thanks for sharing such unique recipe
ArchanaPotdar says
Thanks.
Swati says
This soup recipe is new to me, I love potatoes and making a soup with it seems quite a delicious idea.. adding greens to it surely enhances the nutrient value of it. very filling and comforting!
ArchanaPotdar says
Thanks.
sasmita says
What a twist !!! Love this vegan version of caldo verde 🙂 Potato must be adding perfect thickness in the soup here ....
ArchanaPotdar says
Yes Sasmita you are right, it is amazing.
Sowmya says
Potato soup sounds delicious especially with garlic and onion. Your pics make it so much more tempting! Yum
ArchanaPotdar says
😀 thanks, Sowmya.
Seema Sriram says
I like visiting your blog for these unique Goan recipes rich in heritage and flavours. I get tons of potatoes here so this is easy enough to be tried easily.
Preethicuisine says
Love this flavourful soup. Absolutely new recipe for me. Perfect wet weather to enjoy this soup here. Saving this innovative recipe with potatoes.
ArchanaPotdar says
😀 thanks.
Mayuri Patel says
Such a comforting and different kind of soup. Caldo Verde is a must try soup especially when the cold season sets in. Must be filling too with a potato base.
ArchanaPotdar says
Yes, it is filling. One cup and we are done.
Jayashree T.Rao says
Caldo Verde is easy to make and looks delicious. Good to know about these Portuguese dishes through your blog.
ArchanaPotdar says
😀 thanks.
hem lata srivastava says
Caldo Verde, the name sounds amazing and dish looks delicious. I love potatoes in any form, so simple but looks amazing.
ArchanaPotdar says
Thanks.
Jolly says
Potato soup sounds so delicious and very comfort especially with garlic and onion. Perfect for this bangalore weather, every evening my husband demanded some hot snacks, will add it to my list. Lovely recipe!
ArchanaPotdar says
Thanks, Jolly.
Kalyani says
Been ages since I made this.. I absolutely love the chifonnade of spinach in this, something "Masterchef"esque about it, right?
ArchanaPotdar says
Thanks, Kalyani.
Shobha Keshwani says
This is a very healthy soup. I used to have it frequently in Brazil. I also make it at home here as I miss Brazilian food. Loved reading all the history that you have shared about the soup.
ArchanaPotdar says
Thanks.
Priya Vj says
Loved reading the history behind the caldo verde soup..the recipe is totally new to me and I will certainly look forward to make it soon
ArchanaPotdar says
😀 thanks.