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Portuguese Style Caldo Verde

with Chorizo and Collard Greens

30 min

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This hearty, comforting Portuguese-style soup is sure to satisfy any appetite. Each bowl is filled to the brim with spicy chorizo meatballs, red-skinned potatoes, carrots, celery, and heaps of collard greens in a delicious lemony broth flavoured with smoked paprika and fresh thyme.

What We'll Send

Garlic
Cornstarch
Onion Diced 1/4"
Lemon
Thyme Fresh
Smoked Paprika
Bay Leaf
Organic Chicken Stock Cube
Red Potato
Collard Greens
Celery Diced 1/4"
Carrot Diced 1/2"
Chorizo Sausage
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 580
Fat 33g
Protein 26g
Carbohydrates 46g

What You'll Need

Cooking Directions

1

Begin Caldo Verde 

Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil over medium-high in a large skillet with high edges. Wash and dice red potato into 1/2 inch pieces. Add onions, celery, carrots, and potatoes to skillet and saute for 5 minutes. Season with salt and pepper, and stir occasionally.  

2

Prepare Herbs + Chorizo 

Meanwhile, form chorizo sausage into 1 inch balls. Set onto a plate. Wash hands well with soapy water. Wash, pick and chop thyme

3

Saute Chorizo 

Add chorizo to skillet along with garlic, thyme, and smoked paprika. Saute for one minute. Measure out 1 liter (2 litres for 4 servings) water and pour 1 cup (2 cups for 4 servings) into skillet. Scrape the bottom of the skillet clean with a wooden spoon. Add remaining water, bay leaves and crumble in chicken stock cube

4

Thicken Caldo Verde 

Add cornstach to a small bowl with 2 tbsp (4 tbsp for 4 servings) cold water. Mix until it is lump free. Slowly add, while stirring, to the skillet. Bring to a simmer and reduce heat to medium. Zest and juice lemon into soup.

5

Prepare Collards

Wash collard greens and cut leaves away from stems. Discard stems. Cut leaves into 1 inch strips and then across to make 1 inch pieces. Add to skillet and stir. Continue to cook until collards and potatoes are tender. Taste and season to your liking with salt.

6

Serve

Ladle Caldo Verde into large bowls, remove and discard bay leaves and enjoy!

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