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Calo Verde A Healthy and Tasty Portuguese Soup

This is my take on a traditional Portuguese soup. In the version commonly found in Portugal, the green comes from a type of cabbage that has a texture and flavor similar to kale. In my version, I have substituted a mix of baby kale and baby spinach. This mixture of greens gives it a lighter flavor.

For a vegetarian option, vegetable stock can be substituted.


1 pound Yukon gold potatoes

32 ounces of chicken stock

1 large shallot

3 cloves of garlic

3 cups of chopped baby kale

2 cups of chopped baby spinach

1 teaspoon of salt

2 tablespoons of olive oil


Heat the olive oil in a small stock pot. Peel and thinly slice the potatoes. Clean and chop the shallots and garlic. Lightly sweat the shallots and garlic in the olive oil for 2 to 3 minutes. Add the sliced potatoes and salt. Cook for another 2 to 3 minutes.

Add the chicken stock and increase the heat. Bring to a boil and simmer for about 10 minutes or until the potatoes are soft to the fork.

Using a blender or food processor liquefy the potato, shallot, garlic and stock mixture. Pour the mixture back into the pot and move to the stove top bringing back to a slight boil.

Rough chop the baby spinach and baby kale. Add the greens to the broth and reduce the heat. Simmer for 5 minutes.

This makes about four servings and goes great with a grilled piece of crusty bread.

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