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Caldo Verde (Portuguese green soup)


  • Heat a little oil in a heavy-bottomed pot and gently saute the celery, carrot, onion and garlic until tender, stirring now and again.
  • Separate the leaves from the silverbeet stalks, removing any brown bits. Then slice the stalks and the leaves, separately.
  • Add the sliced stalks to the onion mixture, together with the zucchini and chats. Stir and gently cook for about 5 mins.
  • Then add the sliced silverbeet leaves with the stock, tomatoes, cannellini beans and seasonings. Mix well, cover and cook for about 20-30 mins.
  • Add the spinach, parsley and a squeeze of lemon juice. Stir, taste for seasoning and briefly cook.
  • Heat a little oil in a pan and saute the chorizo until crispy. then drain well on kitchen paper towels and add to the soup.


  • olive oil
  • 2 large celery stalks, diced
  • 1 medium carrot, diced
  • 1 large onion, finely chopped
  • 2 large garlic cloves, crushed
  • 8 large silverbeet stalks
  • 1 large zucchini, diced
  • 6 chats (baby potatoes), peeled & diced
  • 2 litres chicken stock
  • 1 can diced tomatoes
  • 1 can cannellini beans, drained & rinsed
  • sea salt & freshly ground pepper
  • 2 good handfuls baby spinach leaves, stalks removed
  • 2 tbsp chopped Italian (flat leaf) parsley
  • ½ lemon
  • 2-3 chorizo, diced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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