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Portuguese Style Caldo Verde

with Spicy 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

Chorizo Sausage
Carrot Diced 3/8"
Celery Diced 1/4"
Collard Greens
Organic Chicken Stock Cube
Bay Leaf
Smoked Paprika
Thyme Fresh
Red Potato
Onion Diced 1/4"
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.

Calories 579
Fat 33g
Protein 26g
Carbohydrates 46g

What You'll Need

Cooking Directions


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.  


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


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


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.


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.



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

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