Caldo Verde

by Edward Daniel
Caption of Caldo Verde. Image by Edward Daniel (c).

Caldo verde is a popular Portuguese soup and this recipe reminds me of my time living in Portugal – it is as an indispensable simple starter served in many restaurants.

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.


Edward x

Caption of Caldo Verde. Image by Edward Daniel (c).
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 litres water
  • 6tbs extra virgin olive oil
  • 400g potatoes, peeled and sliced
  • 1 cabbage
  • 3 gloves garlic, sliced
  • Season to taste


  1. In a large pan, add 1 litre of water and 1 tablespoon of oil to the potatoes and cook for about 30 minutes, until the potatoes soften.
  2. Finally shred the cabbage into very thin strips. Place the shredded cabbage in a second large pan with 2 litres of water, the remaining 2 tablespoons of oil and garlic. Cook for about 20 minutes.
  3. Once the pototoes are done. Place half of the potato mixture in a blender and whizz until fine.
  4. Top tip – the other half of the potato mixture can remain as it is – this simply adds to the texture of the dish.
  5. Mix all ingredients together in one of the large pans. Add the remaining oil and season to taste.
  6. Serve the Caldo Verde with bread.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.