- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 200 kcal
Quick summary
“Tasty and traditional, this Caldo Verde is a delicious option to warm the heart. Smoothness and flavor in every sip.”
What you need to know
- Old potatoes ensure a creamier and tastier broth.
- Collard greens and chorizo add flavor and texture.
- Healthy and customizable seasoning.
- Easy to prepare, without major ingredients.
- The broth can be frozen for future use.
Ingredients
Main
- 4 medium potatoes peeled and cut into cubes
- 1 chopped onion
- 2 cloves garlic, minced
- 400 g of collard greens cut into thin strips
- 100 g of chorizo cut into rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1.5 liters of water
- For an even tastier broth, let the soup rest for a few minutes before serving.
- Use very old potatoes, as they help make the soup creamier.
- It can be served with a drizzle of olive oil and freshly ground black pepper.
- Try adding some red bell pepper to give color and a sweet touch.
- Caldo verde can be frozen. Thaw and reheat over low heat.
Instructions
Principal
- Heat the olive oil in a large pot and sauté the onion and garlic until soft.
- Add the cubed potatoes and mix well.
- Cover the ingredients with water and season with salt and pepper.
- Let it boil and cook for about 20 minutes, or until the potatoes are soft.
- With a blender, beat the soup until you get a smooth cream.
- Return the soup to the pot and add the sliced collard greens and the chorizo.
- Cook for another 10 minutes, until the collard greens wilt.
- Taste and adjust the salt and pepper if necessary.
Chef's tips
- Add red bell pepper to give a sweet and colorful touch.
- Let the soup rest before serving to obtain a better flavor.
- Clean the pan after cooking to facilitate thawing.
Variations
- For a spicy touch, you can add a pinch of black pepper when serving.
- For a milder version, you can add just a little olive oil instead of olive oil and black pepper.
- For a saltier version, you can add more salt when cooking.
Substitutions
- For those who don't like collard greens, you can substitute with vegetables like cauliflower or spinach.
- For a different flavor, you can replace the chorizo with sausage or bacon.
- Instead of water, you can replace it with vegetable broth or consommé.
How to store
- The broth can be kept in airtight containers for up to 3 days.
- The broth can be frozen in plastic or glass jars for up to 3 months.
Can it be frozen?
- Yes, you can freeze the broth.
- Freeze in plastic or glass jars, without opening.
- Defrost the broth in a pan and heat it over low heat before serving.
What to serve with
- The broth pairs well with a good French bread or brioche.
- It can accompany a filet mignon or roast pork to complete the meal.
- For a touch of flavor, you can add a little olive oil and black pepper when serving.
Frequently asked questions
How do I make the Caldo Verde creamier?
Use old potatoes and add enough water to obtain a smooth cream.
Can I add more collard greens?
Yes, you can add more collard greens, but the cooking time may vary.
What should I do if the broth gets too thick?
Add a little vegetable broth or cold water to dilute.
Can I freeze the broth with the raw ingredients?
No, the broth must be cooked before freezing, so the ingredients must be in a proper state of cooking.
