In Soups

Lindsey Bareham’s Portuguese green soup

Watching Rick Stein on TV enjoying caldo verde at a fado restaurant in Lisbon made me want to make this wonderful potato soup again.

No two recipes are the same, but it’s basically a slop or purée of potato flavoured by onion and garlic, with the last-minute addition of spicy chorizo and a dark cloud of finely shredded leaf kale (not curly) or cabbage.

Serves 4
Prep 25 min
Cook 30 min


  • 150g onion
  • 2 large garlic cloves
  • 3 tbsp olive oil
  • 3 large potatoes
  • 1 Savoy cabbage or leaf kale
  • 120g diced chorizo
  • 3 tbsp olive oil

Halve, peel and finely chop the onion and garlic. Heat 3 tbsp oil in a large, lidded pan. Cook briskly but without letting it colour, while you peel and thinly slice the potatoes. Add the rinsed potatoes to the pan, toss together for a few minutes then add 1.5 litres of cold water and 1 tsp salt. Bring to the boil, partially cover the pan and cook for 15 min or until the potatoes are soft and beginning to disintegrate.

While the potatoes cook, quarter the cabbage, cut out the dense core and thick stems from the centre of the leaves. Make a pile of about six leaves, fold over and slice filament-thin. Rinse with water. Give the potatoes a quick mash (I prefer to liquidise for super-smooth finish), add the chorizo and cabbage. Boil, uncovered, for a couple of minutes until the cabbage is tender. Season to taste with salt and pepper (of half a chicken stock cube) and serve with a swirl of olive oil.