Traditional Portuguese Kale Soup Recipe (Hearty, Warming Soup)

Venturing into Lisbon’s cobbled streets, I was embraced by an alluring aroma that danced through the evening air. My culinary compass led me to a rustic tavern where locals huddled, savoring the warmth of a centuries-old recipe — Portuguese Kale Soup.

The first spoonful unveiled a tapestry of flavor; earthy kale mingling with tender chunks of chorizo, their smoky richness grounding the brightness of fresh, plump tomatoes. As I immersed deeper into this comforting bowl, every ingredient, each with its unique tale, unveiled the heart of Portugal itself.

A medley of bold flavors echoing the nation’s maritime past and humble beginnings. As the evening wrapped up, the owner gifted me the heirloom recipe with a twinkle in his eye, saying, “This is not just soup; it’s a tradition, a connection to our roots.” 

Each sip is a journey, a narrative of Portugal’s resilient spirit, captured in a comforting, soul-nourishing bowl of soup.

What Is Portuguese Kale Soup?

Portuguese Kale Soup, often known as “Caldo Verde,” is a timeless culinary masterpiece from Portugal. This soup blends the earthy flavors of kale and potatoes, brightened by robust, smoky chorizo. A beloved dish for centuries, it marries simple, hearty ingredients to create a symphony of flavors. 

The rich broth offers a cozy, comforting warmth, making it an ideal meal for colder days. Beyond its nourishing goodness, each bowl of Caldo Verde carries the soul of Portuguese tradition, offering an authentic taste of its rich culture. Delve into this comforting bowl to discover a culinary narrative of Portugal’s history.

Can You Vary The Portuguese Kale Soup With Other Ingredients?

Yes, Portuguese Kale Soup can be adapted to suit various diets:

• Vegan/Vegetarian: Replace chorizo with a plant-based sausage or smoked tofu, and use vegetable broth instead of beef bones.
• Gluten-Free: The original recipe is already gluten-free, excluding wheat-based ingredients.
• Paleo/Whole30: Omit white pea beans and replace potatoes with sweet or compliant root vegetables.
• Keto: Swap potatoes for lower-carb veggies like cauliflower or radishes, and omit the beans.

Recipe Directions

• Soak beans in water for 8 hours or overnight.
• Combine soaked beans, chorizo, soup bones, and 1 quart of water in a large pot. Cook on medium heat for 1 hour.
• Add cabbage, kale, and potatoes to the pot. Pour in enough hot water to cover the ingredients. Continue cooking until potatoes are tender, about 20 minutes.
• Season with salt and pepper to taste before serving.

Variations, Add-Ons, And Toppings

Portuguese Kale Soup Variations, Add-Ons, And Toppings Variations: Add cannellini beans for extra protein or replace chorizo with andouille sausage for a Cajun twist.

• Vegan/Vegetarian Version: Use plant-based sausage and vegetable broth. You could also add lentils or chickpeas for protein.
• Keto Version: Swap potatoes for low-carb vegetables like cauliflower.
• Add-Ons: Add other vegetables, such as carrots or leeks, for added nutrients and flavor complexity.
• Toppings: A sprinkle of crushed red pepper flakes can give a spicy kick. Freshly chopped parsley or cilantro will add a touch of color and freshness.
• Serving Suggestion: Serve with a slice of crusty bread for dipping or a lemon wedge on the side for a tangy twist.

Can I Make Portuguese Kale Soup In A Slow Cooker Or Instant Pot?

Yes, you can adapt the Portuguese Kale Soup recipe for both a slow cooker and an Instant Pot:

Slow Cooker

• Follow the same preparation steps, but add all ingredients to the slow cooker instead of cooking on the stove. Cook on low for 6-8 hours or high for 4-5 hours until the beans are tender.

Instant Pot

• Use the sauté function to brown the chorizo, then add the remaining ingredients. Seal the Instant Pot and set it to manual high pressure for about 15 minutes. Allow a natural pressure release for 10 minutes, then a quick release.

Can I Use Store Bought Broth, Or Should I Make My Own?

Both store-bought and homemade broths can be used in Portuguese Kale Soup, depending on your time and preference.

Store-Bought Broth

• This is a convenient option that can save you a lot of time. Look for low-sodium versions to control your soup’s salt content.

Homemade Broth 

• If you have time, the homemade broth will provide a depth of flavor that’s hard to match with store-bought versions. You can make it from vegetable scraps, leftover bones, or both.

How To Serve? 

• Bread on the Side: Traditionally, this soup is served with a slice of Portuguese cornbread (broa). A crusty baguette or a piece of sourdough bread would also work well.
• Garnish: A drizzle of high-quality olive oil or a sprinkle of fresh parsley can add a finishing touch.
• As a Starter: It can be served as a warming starter before a main course.
• Main Course: This hearty soup can also be satisfying with bread and a side salad.
• Pairing: Pair it with a glass of vinho verde, a young Portuguese wine, for a complete Portuguese culinary experience.

Perfect Side Dishes

• Sandwiches: A simple ham and cheese sandwich or a more robust Portuguese bifana (pork) could pair nicely.
• Salads: A fresh green salad with a lemon vinaigrette or a tomato salad with fresh basil and mozzarella can balance the soup’s richness.
• First Course: If serving the soup as a starter, a traditional Portuguese main like Bacalhau a Bras (codfish with scrambled eggs and potatoes) or Arroz de Pato (duck rice) could follow.
• Cheese and Bread: A selection of Portuguese cheeses served with crusty bread can add a touch of luxury.
• Wine: A crisp, light Portuguese vinho verde or a fuller-bodied Douro red wine would complement the hearty soup nicely.

Storage And Make Ahead

• Storage: Store leftover Portuguese Kale Soup in an airtight container in the refrigerator for up to 3-4 days. To freeze, let the soup cool completely, then transfer it to a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make Ahead: Portuguese Kale Soup is a great make-ahead dish. Prepare the soup as instructed, but do not add the kale. Let the soup cool completely, then store it in the refrigerator for up to 2 days. When ready to serve, reheat the soup, add the kale, and simmer until the kale is tender.

What Can We Do With Leftovers?

Leftover Portuguese Kale Soup is versatile and can be used in various ways:

• Next-Day Meal: Leftovers can be reheated for a quick and hearty lunch or dinner the next day.
• Bread Soup: Pour the reheated soup over stale bread chunks for a different texture and added heartiness. This is a great way to use up stale bread and reduce waste.
• Soup Base: Use the leftover soup as a base for another soup. Add new vegetables, grains, or proteins to create a unique flavor profile.
• Freeze: If you can’t consume the leftovers within a few days, freeze them for future use. Remember to store in freezer-safe containers or heavy-duty freezer bags.

Nutrition Table