Paleo Recipes Starter Vegan

Caldo Verde

Edward Daniel01.8K views

Indulge in the creamy, velvety goodness of homemade Caldo Verde, a traditional Portuguese soup that will transport you to the sun-kissed hills of the Iberian Peninsula. This nourishing and comforting bowl is brimming with tender cabbage, smashed potatoes, and a drizzle of fragrant olive oil, creating a harmonious blend of flavours and textures Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Creamy velvety Caldo Verde with sweet peppery tender cabbage, smashed potatoes, garlic and fragrant olive oil.

Get something silky into your pecker. Indulge in the creamy, velvety goodness of Caldo Verde, a dish that will transport you to the sun-kissed hills of Portugal. And, gulp.

This dish will smash any doubts that vegan food can’t be simple to rustle up.

When to make:

Make this:
  • When you’re craving a restorative meal that’s both wholesome and easy-to-digest
  • When you need a comforting bowl of warming soup to brighten up a cold miserable day
  • When you’re seeking a humble starter that’ll give you that heritage feeling of comfort – this recipe is the answer
What Inspired Me:

I was inspired by my time living in Portugal, where Caldo Verde is a staple dish in many restaurants. I fell in love with its simplicity and nourishing goodness, and I’m thrilled to share it with you.

Recipe Highlights:
  • Creamy and velvety texture with sweet peppery tender cabbage
  • Vegan and paleo friendly, making it perfect for any dietary requirement
  • Smashed potatoes add a satisfying crunch and flavour
  • Fragrant olive oil brings a rich and aromatic flavour
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

Caldo Verde

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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 potatoes 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.

 

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