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.

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… Recipes Caldo Verde European #
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

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

Instructions

  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.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

You may also like

Leave a Comment

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