Caldo Verde – Portuguese Green Soup

Granted, the so-called “Portuguese  Green Soup” in the photo here looks more red than green. But you get the idea.

Caldo Verde


  • chorizo, 150g-200g, sliced
  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 2 cloves garlic, finely minced
  • 1 tsp chilli flakes
  • 1 tsp smoked paprika
  • 400g can chopped tomatoes
  • 1 litre hot chicken or vegetable stock
  • 400g can chickpeas, rinsed and drained
  • 1/2 head savoy cabbage, finely shredded


  1. Fry the chorizo in a little oil until it starts to brown.
  2. Add the onion, celery & garlic and fry until the onions have coloured.
  3. Fry the chilli flakes and the paprika for a minute more.
  4. Add the stock, tomatoes, chickpeas and cabbage and simmer for about 8 minutes or until the cabbage is tender. Season with salt, freshly ground black pepper and a handful of chopped parsley.

Serves 2-3.


2 Responses to “Caldo Verde – Portuguese Green Soup”

  1. 1 Cookin' Canuck July 21, 2009 at 6:10 pm

    What a beautiful, hearty meal!

  2. 2 Frank January 6, 2011 at 8:34 pm

    The Caldo Verde (green soup) that I grew up eating had no tomatoes, celery or chickpeas. This traditional Portuguese soup was made with chicken stock and Portuguese sausage (Chorizo) onions, garlic, collard greens and a few potatoes. My Portuguese grandmother always had a pot simmering on the stove and most dinners always started with a bowl of Caldo Verde.

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