Portuguese Caldo Verde with Broa


Portuguese Caldo Verde with Broa

This traditional Portuguese Caldo Verde recipe is made with potatoes, kale and chorizo sausage, it’s a perfect soup for the winter months. Broa is a kind of Portuguese bread made with cornmeal and bread flour, when cooked the exterior is crusty and the inside is chewy and moist.

Portuguese Caldo Verde with Broa Recipe

Serves 6-8


Butter, to serve


7g dried yeast

1 tsp caster sugar

1 cup cornmeal, plus extra for dusting

1/2 cup warm milk

2 1/2 cups bread flour, plus extra for dusting

1 tbsp honey

2 tsp olive oil

Caldo Verde

250g chorizo sausage

3 tbsp olive oil

2 onions, very finely chopped

3 garlic cloves, crushed

700g Desiree potatoes, peeled, cut into 2cm cubes

2 litres chicken-style stock

1 bunch kale, trimmed, very finely shredded

1 tsp sweet paprika


To make broa, combine 1/2 cup warm water, yeast and sugar in a small jug. Cover and set aside for 5 minutes, or until foamy. Place cornmeal in a large bowl. Add yeast mixture. Stir to combine. Stand for 5 minutes to soen cornmeal. Add milk, bread flour, 2 teaspoons salt, honey and olive oil. Add 1 cup warm water. Stir with a flat-bladed knife until mixture comes together. Form into a ball with your hands. Knead for 5 minutes on a lightly floured bench or until dough is smooth and tacky.

Coat dough lightly in oil. Place into a large lightly oiled bowl. Cover. Allow to rise in a warm place for 1 hour or until doubled in size. Turn dough onto floured bench. Knead lightly, dusting with extra flour if necessary. Form into a ball. Sprinkle a large oiled baking tray with cornmeal. Add dough. Cover. Allow to rise in a warm place for 30 minutes, or until doubled in size. Cut crosshatch pattern in top of loaf. Sprinkle with cornmeal. Cook in a 200°C oven for 35 to 40 minutes or until golden brown and crusty. Loaf should sound hollow when tapped with your knuckles. Place on a wire rack.

Meanwhile, to make caldo verde, finely chop half the chorizo and slice the other half. Heat 2 tablespoons oil in a large saucepan. Add chorizo. Cook, stirring, for 2 minutes. Add onion and garlic. Cook, stirring, until tender. Add potatoes and stock. Gentle boil, partially covered, for 20 minutes, or until potatoes are tender. Crush potatoes with a potato masher. Add kale. Simmer for 2 minutes. Heat remaining oil in a small frying pan over a medium heat. Add sliced chorizo and sprinkle with paprika. Cook, turning regularly, for 2 minutes, or until golden. Spoon chorizo and oil over soup in bowls. Serve with warm broa and butter.

Stmart Tip:

Do not overcook the kale as it will lose its vibrant green colour.

If you like traditional Portuguese recipes try making Beans with Kale and Portuguese Sausage


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