Name: Kale and Chorizo Soup
Prep time: 15 min
Cook time: 30 min
Yield: 4 people
Cuisine: Portugal
Ingredients: 200 oz ofkale (or kale); 3 potatoes (large); 1 onion (average); 150 oz ofchorizo; 2 garlic; salt, pepper; 1,5 water; olive oil

appetizers creamy soups and clear soups

Updated on 14 December 2025 by

dave31

7 reviews 4.8 : Very good

Cuisine

Portugal

Level

Easy

Preparation

15 minutes

Cooking

30 minutes

I discovered this kale and chorizo soup during a trip to Lisbon, and I’ve enjoyed making it at home ever since.

It’s very simple to prepare, yet offers a delightful blend of textures and flavors. The potato adds a creamy richness, complemented by the subtle flavor and meaty texture of the kale leaves. Finally, the chorizo spices things up, giving this otherwise very simple recipe a rich, indulgent twist!

Considered one of the iconic dishes of Portuguese cuisine, Caldo Verde can be found on every table—from those of modest families in the countryside to the most luxurious hotels in Lisbon. I’m delighted to share the recipe with you, and I wish you boa degustação—enjoy!

For

people

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7 ¾ oz of kale or kale
3 potatoes large
1 onion average
5.3 oz of chorizo
2 garlic
salt, pepper
1,5 water
olive oil

1
Peel the onion and garlic, then slice them into thin strips.
Heat some oil in a deep skillet or wok, then sauté them over medium heat, covered, until the onion becomes translucent.
The onions must not brown, or they will give your soup a bad taste.
2
Meanwhile, bring the amount of water listed in the ingredients to a boil.
Peel the potatoes and cut them into large cubes.
3
Add the potatoes to the skillet and give them a stir. Then
add the hot water, cover, and simmer for 20 minutes over medium heat.
Season with salt and pepper to taste.
4
Meanwhile, rinse and slice the cabbage into thin strips (julienne).
5
Peel the chorizo and slice it into rounds.
Sauté it over low heat for about 10 minutes to render the fat.
6
Remove the soup from the heat and blend it.
Return it to the heat, add the chorizo and cabbage, and let it simmer for another 10 minutes.
7
Taste and adjust the seasoning if necessary.
Serve with a drizzle of olive oil.