Caldo Verde Minhoto (Traditional Portuguese Silky Potato, Collard Ribbon & Olive Oil Soup) – Authentic Portugal Recipe
The soul of Northern Portugal: a silky potato broth streaked with bright green ribbons of thinly shredded collards.
- Country of Origin
- 🇵🇹 Portugal (Southern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Velvety pureed Yukon Gold potatoes and onions, Paper-thin ribbons of emerald collard greens, Crusty corn broa bread, Garlic, Generous drizzle of Portuguese extra virgin olive oil
Ingredients for Caldo Verde Minhoto (Traditional Portuguese Silky Potato, Collard Ribbon & Olive Oil Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) velvety pureed Yukon Gold potatoes and onions, prepped into bite-sized pieces
- 1.5 cups paper-thin ribbons of emerald collard greens, washed and trimmed
- 1 cup crusty corn broa bread
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Portugal seasoning (generous drizzle of Portuguese extra virgin olive oil, smoked paprika notes)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and garlic for 3–4 minutes until fragrant.
- Stir in generous drizzle of Portuguese extra virgin olive oil, smoked paprika notes and toast for 45 seconds to release the essential oils of Portugal's kitchen.
- Add velvety pureed Yukon Gold potatoes and onions and paper-thin ribbons of emerald collard greens, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in crusty corn broa bread, adjust seasoning, and ladle steaming hot into deep bowls.