Caldo Verde Soup

Caldo Verde Soup

A Caldo Verde soup (Portuguese Greens Soup), but made with watercress and spicy chorizo.

When I set about making my version of Caldo Verde, I somehow veered toward a more rustic version of the classic soup. I’m pretty sure it had something to do with the dreary weather out the window at the time.

For my soup, I didn’t add a lot of stock, I didn’t puree it all the way and I stirred lots of chorizo chunks in to the soup, instead of just using a bit for garnish. I used a bit less of the greens and let them wilt in the soup. It ended up being the perfect soup for a cool and rainy day. The beauty of this soup though is that it’s delicious either way. I’ve included instructions in the recipe below for both versions.

Caldo Verde Soup

Cook’s Notes for Caldo Verde Soup

I think the biggest contributor to the fabulous flavour of this soup is that the chorizo is boiled with the vegetables, so it imparts it’s flavour as the soup cooks. This is especially nice if you’re a spice lover and you start with a hot chorizo. You’ll end up with a soup that will warm you up on the coldest day!

What makes this soup Caldo Verde “ISH”, is the use of watercress, instead of the more traditional collard greens or kale. I don’t know about you, but I haven’t had much experience with using watercress in recipes. I wasn’t even sure if I’d ever seen it in my grocery store. Lo and behold though, there it was, neatly tucked in with the leafy greens. I have to say though, the watercress was lovely in this soup – delicate in both flavour and texture and honestly, a nice change from the tougher greens.

I wasn’t able to find the Portuguese chourico sausage that Carla used, so I went with a hot, cured Spanish Chorizo. I loved the extra spiciness, but if you’re not a spice lover, look for regular chorizo. Just be sure to get the dry cured variety, which is usually found in the deli section.

Caldo Verde Soup

Caldo Verde Soup
5 from 1 vote

Caldo Verde Soup

A rustic soup, in the spirit of Portuguese Greens Soup, but using watercress as the greens. For a spicy soup, seek out hot Chorizo sausage for this one!
Course Soup
Cuisine Portuguese
Keyword Portuguese soup with sausage, Portuguese soup with watercress
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Energy 259 kcal
Author Jennifer


  • 1 Tbsp olive oil
  • 1/2 cup onion diced
  • 2 cloves garlic diced
  • 6-8 oz Spanish dry cured Chorizo or Portuguese Chourico sausage, cut in to 2 or 3 chunks
  • 1 1/2 cups carrots diced (about 2 carrots)
  • 4 cups potatoes diced (about 3 potatoes)
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 1 bunch watercress chopped


  1. In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onion and cook, stirring, until it starts to soften. Add garlic and sausage chunks and cook, stirring, until garlic is fragrant, but not browned. Add carrots and potatoes and cook, stirring for a few minutes. Add chicken stock. Bring soup to a boil, then reduce heat to low and simmer 20-30 minutes until carrots and potatoes are tender. Remove sausage chunks to a plate.
  2. With an immersion blender or in small batches in a blender, puree the soup slightly, leaving a few small chunks. Taste and season with salt and pepper. Meanwhile, dice the sausage (you can save a few rounds for garnish if you like). Add the diced sausage to the pot and stir to heat.
  3. Just before serving, stir in the watercress and allow to wilt slightly and then spoon out soup in to bowls. Garnish with chorizo rounds and a bit of watercress.
  4. Notes: To make a smoother, thinner and elegant soup (perfect for appetizer soup), add an extra 1 to 1 1/2 cups of chicken broth to thin. Puree the soup completely, so no chunks are left. Add the chopped watercress to hot soup just before serving. Serve with a spoonful of diced chorizo as garnish.


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  • Hello Jennifer!
    I’m Célio from Portugal, author of the Sweet Gula blog.
    Im very happy to see a portuguese recipe on your blog. I follow you and I love your sharings and fills me with pride to see here a recipe from my country.
    Just a note, the original recipe does not take carrots, only is made with potatoes and cabbage.
    There is also a more “light” version, replacing the potatoes for zucchini.
    But I enjoyed your version. ;)

    • Hello Celio and thanks so much. At the cooking demo I attended, she also cooked up sardines and we ate them on a lovely corn bread. Was delicious! Enjoyed my taste of Portugal :) Cheers from Canada!

  • Caldo verde is one of my favorite soups and it’s deadly easy to prepare. You almost managed to get it right, just skip the carrot. If you want the recipe I will gladly sent it by email :)

    • Hi Ondina, While I usually aim for right, in this case, I was really just recreating a soup I saw made (and she used carrots :). That said, I would absolutely love your recipe for authentic Caldo Verde, if you’d like to send it along to me at jennifer AT seasonsandsuppers DOT ca Can’t wait to try it and thanks so much!

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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