Keeping warm in January’s kitchen!

Our kale has done really well this year and it’s such a huge source of nutrients – vitamins as well as antioxidants are just flowing through it! I love it to add cooked kale into a pan of buttered leeks and stir them together for a tasty side dish but this hearty Portuguese soup is a real favourite on a cold winter’s day.

Caldo Verde is a really thick soup made from the basic ingredients of potato, onions and kale. Meat is added in the form of a spicy sausage, like chorizo. Garlic, paprika and olive oil are often added as well for extra flavours.

The dish originates from Northern Portugal and is classed as a national dish, often served at weddings, celebrations and feasts

Caldo Verde

This is a thick, tasty soup that is filling enough on its own for a good lunch or supper

Serves 6 Takes about 30 minutes

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, crushed

4 large potatoes, peeled and diced

200g chorizo, sliced fairly thinly

1 litre hot water or vegetable stock

300g kale

Black pepper

For serving:

Extra virgin olive oil

Good pinch of paprika


  • Heat the oil in a large pan and add the onions and garlic. Cook gently for about 5 minutes with the lid on until just softened but not browning.
  • Add the chorizo slices and fry for just a few minutes to release some of its oils and flavours. Add the diced potato and stir to coat in the oils.
  • Remove the chorizo and put on one side.
  • Add chorizo to onions web
  • Pour in the stock and bring to a simmer. Leave to cook for about 12-15 minutes until the potatoes are soft.
  • Use a potato masher to gently break down the onions and potato until you have a thick soupy consistency. I like this to have a rougher texture but if you want a really smooth base to the soup then put through a blender.  Add more stock if you want a thinner soup.
  • Mash onions and potato web
  • Remove any tough stalks from the kale then roll into a large sausage and shred thinly.
  • Add the kale to the pan along with the chorizo and heat through at a simmer for about 5 minutes.
  • Add kale to soup web
  • To serve pour some extra virgin olive oil into a small bowl and add a good pinch of paprika. Ladle some soup into deep bowls then swirl the oil over the top of the Caldo Verde
  • Finished shot 2 with oil and paprika dressing web