Brazilian · soup
Caldo Verde Brasileiro
Caldo Verde Brasileiro reads umami 5.3, richness 5.2 and allium 4.6 on Palate's 0–10 flavor X-ray — a Brazilian soup, about 45 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.8 / 10
- Sweet & Fruity — 1.6 / 10
- Sour & Bright — 1.0 / 10
- Bitter & Earthy — 3.6 / 10
- Rich & Fat — 5.5 / 10
- Aromatic & Spice — 5.0 / 10
The measured notes (of 18)
Umami 5.3 · Richness 5.2 · Allium 4.6 · Salinity 3.8 · Earthy 3.0 · Smoke 2.6 · Heat 2.0 · Funk & Ferment 1.9 · Warm Spice 1.8 · Bitterness 1.7 · Sweetness 1.4 · Herbaceous 1.3 · Sourness 1.0 · Nutty 1.0
What's in it (9)
- 1.5 lbs potatoes peeled and diced
- 3 cups collard greens
- 8 oz linguica
- 4 cloves garlic
- 1 onion
- 3 tbsp olive oil
- 6 cups chicken
- salt to taste
- 1/2 tsp black pepper
Time & effort: about 45 min (30 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 173.8 kcal, 9.3 g protein, 5.7 g fat, 22.4 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Simmer potatoes with onion, garlic, and broth until very soft, then blend smooth.
- Return puree to the pot, bring to a simmer, and stir in thinly sliced collard greens.
- Add sliced linguica and cook for a few minutes more; season with salt, pepper, and a drizzle of olive oil.
Dishes with a similar flavor shape
- Caldo Verde — Portuguese
- Quick Red Beans and Rice with Smoked Sausage — Cajun/Creole
- Migas — Spanish
- Feijao Tropeiro — Brazilian
- Alheira — Portuguese
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.