clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
finished recipe ladled into a bowl and topped with crispy spiced potato rounds

Vegetarian Caldo Verde (Portuguese Kale and Potato Soup)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review


It's the year-round soup of Portugal. Super flavorful, nutritious and easy. Perfect for meal prep weekends. 



3 tablespoons extra virgin olive oil, plus more for serving

1 large onion, diced

6 cloves garlic, minced

6 medium Yukon gold potatoes, diced

6 cups vegetable stock

2 bay leaves

12 ounces kale leaves or collard greens, cut into thin strands

1 teaspoon coarse sea salt, plus more to taste

1/2 teaspoon ground black pepper, plus more to taste

1/2 teaspoon smoked paprika

Ground peri peri (or red pepper flakes), to taste

For crispy potato topping:

2-3 Yukon gold potatoes, baked

2 tablespoons extra virgin olive oil

1 teaspoon coarse sea salt

1 teaspoon smoked paprika

1/2 teaspoon ground black pepper


  1. Position a Dutch oven over medium heat. Add 3 tablespoons of olive oil. Sauté the diced yellow onion and 6 cloves of minced garlic for about 5 minutes until tender and fragrant. Add 1 teaspoon of coarse sea salt, ½ teaspoon of ground black pepper and ½ teaspoon of smoked paprika, along with the peri peri or red pepper flakes (if using). Cook for about a minute to allow the spices to toast. To the Dutch oven, add 6 cups of good vegetable broth, diced Yukon gold potatoes and two bay leaves. Bring to a boil, reduce to a simmer and cook for 12-15 minutes, until the potatoes are fully cooked and tender when pierced with a fork.
  2. Remove the pot from the burner and use an immersion blender to liquefy about half the bulk of the soup. I like to leave plenty of good-sized pieces of potato and onion in the soup. Return the soup to the heat and add 12 ounces of shredded kale. Cook for an additional 6-8 minutes, or until kale has cooked through. Taste and adjust seasoning.
  3. Slice the baked and cooled potatoes into thin (1/4 inch) rounds. Season liberally with salt, pepper and smoked paprika. Heat olive oil in a nonstick skillet or cast iron pan over medium heat. Fry potatoes about 3-4 minutes on each side until golden brown and very crisp.

  4. Ladle soup into bowls and garnish with crispy potato rounds and a drizzle of olive oil. 


Shredded curly kale or tuscan kale work well in this recipe. Substitute Swiss chard or collard greens, if needed.

If preparing for non-vegetarians, feel free to use sliced Portuguese smoked and cured sausage as your topping!

  • Prep Time: 10
  • Cook Time: 25
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Portuguese