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Portuguese calde verde soup


Try our fresh Portuguese caldo verde soup recipe ( Collard Soup) made with fresh collards, potatoes and Portuguese Azorean smoked sausage known as chouriço or chorizo. This Portuguese caldo verdo
soup recipe can easily be made vegan, just remove the smoked sausage.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Appetizer, Lunch, Soup
Cuisine Portuguese
Servings 8 plates
Calories 300 kcal


  • 8 medium size russet potatoes washed peeled and cut into cubes
  • 1 large chouriço Portuguese Smoked Sausage cut into small rings)
  • 1/3 cup olive oil
  • 2 medium onion washed and cut into small pieces
  • 1 teaspoon salt
  • 3 garlic cloves minced
  • 10 cups of water
  • 450 grams fresh collards 1 pound, washed, stems removed and cut very thin
  • Pinch of ground black pepper
  • Pinch of ground white pepper


  • In a large pot place the 10 cups of water, cubes potatoes, garlic, onions, salt and white and black pepper and cook on medium high heat for about 20-25 minutes or until potatoes are soft.
  • Transfers the mixture in 3 to 4 separate stages to a blender and blend until potato mixture is smooth. Place pureed mixture back into a large pot, if the mixture is to thick add a cup of water and stir until mixture is well combined.
  • Add in the cut Portuguese smoked sausage, cut collards and olive oil and cook for about 10 minutes on medium heat stirring occasionally. If you want your caldo verde vegan leave out the sausage,
  • Remove from heat and serve.
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