Whole30 Caldo Verde Portuguese Sausage Soup Paleo Primal Gourmet Easy Recipe

Course Main Course
Cuisine Portuguese
Total Time 45 minutes
Servings 4 people


  • 4 raw Chorizo sausages substitute sausage of choice
  • 1 large white onion sliced or roughly chopped
  • 1 large bunch kale or collards of choice sliced into fine ribbons
  • 3 cloves garlic peeled and smashed
  • 1 liter Organic, Low-Sodium Chicken Stock
  • 1 liter Water
  • 3 medium Japanese Yams or yellow fleshed potatoes peeled and cut into cubed
  • 1 tbsp smoked spanish paprika
  • 1 tsp cayenne pepper optional
  • 2 tbsp Extra Virgin Olive Oil EVOO
  • Kosher Salt and Black Pepper to taste


  1. In a large Dutch Oven or heavy-bottomed stockpot, heat 2 tbsp EVOO over medium-high heat. Add sausage and brown both sides (approx. 2-3 minutes per side) - do not cook them all the way through. Transfer sausages to a bowl and set aside, leaving any rendered fat or oil in the pot. 

  2. Add onion and season with a pinch of salt. Sweat onion (i.e. cook without developing colour) until soft and translucent (approx. 10-12 min).

  3. Add garlic and cook additional 1-2 minutes. Add smoked paprika and cayenne pepper and cook additional 60 second - stir constantly to avoid burning.
  4. Add chicken stock, water, and potatoes. Raise temperature to high heat and bring to a boil. Cover partially with a lid and cook until the yams are fork tender (approx. 8-10 minutes). Tip: the smaller you cut the yams, the faster they will cook!
  5. Meanwhile, finely chop the kale into thin ribbons, discarding only the lowest stems - set aside. Also, slice the sausages into 1/2" discs - set aside.

  6. Once potatoes are fork tender, carefully use an immersion blender to blend the soup until smooth and creamy. Note: a regular blender or food processor works as well but be mindful of the steam build up in a blender.
  7. Add kale and sausage. Cover partially with a lid and simmer until the kale has significantly wilted and reduced in volume by ¾.
  8. Taste for seasoning - adjust salt and pepper as required.
  9. Serve in individual bowls and enjoy!

Recipe Notes

Using an immersion blender is a real life saver in this recipe. It will keep cleaning to a minimum and is much safer than transferring piping hot liquids between pots and blenders. Click here for the model I have.