Caldo Verde Brasileiro

Name: Caldo Verde Brasileiro
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 6 medium potatoes, peeled and cubed; 200g smoked beef sausage (linguiça de carne bovina), sliced; 1 large onion, diced; 4 cloves garlic, minced; 1 large bunch collard greens (couve), stems removed, leaves rolled and very thinly sliced; 2 tbsp olive oil; 1.5L water or chicken stock; Salt and black pepper; Extra virgin olive oil for drizzling

Caldo Verde (KAL-doo VEHR-deh)

Brazilian Green Soup

⏱ Prep Time 40 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 310 kcal

A hearty, creamy soup of potatoes and thinly shredded collard greens, enriched with smoked beef sausage and garlic, served piping hot with crusty bread — comfort in a bowl on cool Brazilian nights.

Nutrition & Info

Protein 14.0g

Carbs 32.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

large pot immersion blender

Presentation Guide

Vessel: ceramic bowl or enamel mug

Garnishes: olive oil drizzle, sausage rounds

Accompaniments: crusty bread, hot sauce

Ingredients

6 medium potatoes, peeled and cubed
200g smoked beef sausage (linguiça de carne bovina), sliced
1 large onion, diced
4 cloves garlic, minced
1 large bunch collard greens (couve), stems removed, leaves rolled and very thinly sliced
2 tbsp olive oil
1.5L water or chicken stock
Salt and black pepper
Extra virgin olive oil for drizzling

Instructions

1
Sauté onion and garlic in olive oil in a large pot until softened, about 4 minutes.
2
Add potato cubes and water or stock. Bring to a boil, then simmer for 20 minutes until potatoes are very soft.
3
Use an immersion blender to partially purée the soup — leave some potato chunks for texture.
4
In a separate skillet, brown the smoked beef sausage slices until crispy on both sides. Set aside.
5
Add the thinly sliced collard greens to the soup and cook for 5 minutes until just tender but still bright green.
6
Add the browned sausage to the soup. Season with salt and pepper.
7
Serve hot with a generous drizzle of extra virgin olive oil and crusty bread.

💡

Did You Know?

Caldo verde is the official soup of festas juninas, Brazil's beloved June harvest festivals, where it is served in small cups alongside quentão (spiced cachaça) and pé-de-moleque.

Chef's Notes

Equipment Tips

large pot
immersion blender

Garnishing

olive oil drizzle, sausage rounds

Accompaniments

crusty bread, hot sauce

The Story Behind Caldo Verde Brasileiro

Caldo verde was brought to Brazil by Portuguese immigrants who adapted their beloved Minho region soup to Brazilian ingredients. The Portuguese version uses chouriço, but the Brazilian adaptation uses smoked beef sausage, reflecting local preferences. It became deeply embedded in Brazilian festa junina traditions and is now one of the country's most beloved comfort soups.

🕐 Traditionally enjoyed dinner, festas juninas (june festivals) 📜 Origins: Portuguese colonial adaptation

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