Creamy velvety Caldo Verde with sweet peppery tender cabbage, smashed potatoes, garlic and fragrant olive oil.
Get something silky into your pecker. And, gulp.
This dish will smash any doubts that vegan food can’t be simple to rustle up.
Make this:
- When you’re looking for a restorative meal that’s both wholesome and easy-to-digest
- When it’s a cold miserable day, just get a steaming bowl of warming soup for pure satisfaction
- When you’re seeking a humble starter that’ll give you that heritage feeling of comfort
Caldo Verde was inspired from my time of living in Portugal. This was a very humbling simple and nourishing dish – an indispensable simple starter served in many restaurants.
Caldo Verde is vegan and paleo and Portuguese cuisine.
What equipment to use
For this recipe, I suggest:
Stove
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
Instructions
