Caldo Verde Recipe (Chorizo and Potato Soup)

Caldo verde (kale, chorizo and potato soup)

  • serves 4
  • Easy

Make kale the star of this nutritious, low calorie potato and chorizo soup


Try this warming caldo verde soup then check out our leek and potato soupwinter pistou soup, spicy butter bean soup and more soup recipes.



  • olive oil 1 tbsp
  • chorizo 200g, skin removed and sliced
  • onion 1, thinly sliced
  • garlic 4 cloves, thinly sliced
  • chicken stock 2 litres
  • Charlotte potatoes 600g, scrubbed and sliced into 1cm thick slices
  • kale 200g


  • Step 1

    Heat the olive oil in a large pan and cook the chorizo and onion over a medium heat for 10 minutes until the chorizo has released lots of oil and the onion is soft. Add the garlic and cook for 2-3 minutes, then tip in the stock and potatoes. Simmer gently for 15 minutes until the potatoes are soft. Tip in the kale and cook for 2-3 minutes or until softened, adding a little water if it gets too thick. Season with salt and lots of black pepper, and spoon into bowls.

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Nutritional Information

  • Kcals 427
  • Fat 20.7g
  • Saturates 7g
  • Carbs 28.6g
  • Sugars 4.8g
  • Fibre 7.3g
  • Protein 28g
  • Salt 4.6g