Portuguese · soup
Caldo Verde
Caldo Verde reads umami 5.7, richness 5.5 and allium 4.7 on Palate's 0–10 flavor X-ray — a Portuguese soup, about 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.2 / 10
- Sweet & Fruity — 1.4 / 10
- Sour & Bright — 0.5 / 10
- Bitter & Earthy — 2.9 / 10
- Rich & Fat — 5.9 / 10
- Aromatic & Spice — 5.2 / 10
The measured notes (of 18)
Umami 5.7 · Richness 5.5 · Allium 4.7 · Salinity 3.6 · Heat 3.4 · Warm Spice 2.4 · Bitterness 2.2 · Earthy 2.1 · Smoke 2.1 · Funk & Ferment 1.4 · Sweetness 1.3 · Herbaceous 1.1 · Nutty 1.0 · Floral 0.5 · Fruity 0.5 · Sourness 0.5
What's in it (9)
- 1 1/2 lbs floury potatoes
- 8 oz Portuguese kale (couve-galega)
- 6 oz chouriço sausage
- 1 onion
- 3 cloves garlic
- 3 tbsp olive oil
- salt to taste
- 1/2 tsp black pepper
- 6 cups water
Time & effort: about 40 min (20 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 114.5 kcal, 3.3 g protein, 1.8 g fat, 21.8 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Simmer diced potato with onion and garlic in stock until completely soft, then blend or mash to a smooth puree.
- Bring back to a simmer, add very finely shredded kale, and cook just 3-5 minutes until tender but still vivid green.
- Add sliced chouriço, drizzle with olive oil, and season.
- Serve with broa cornbread.
Dishes with a similar flavor shape
- Caldo Verde Brasileiro — Brazilian
- Quick Red Beans and Rice with Smoked Sausage — Cajun/Creole
- Migas — Spanish
- Gumbo z'Herbes (Holy Thursday Green Gumbo) — Cajun/Creole
- Cajun Dirty Rice Skillet — Cajun/Creole · Cajun
Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.