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Caldo Verde
HEALTHY GREEN!
PORTUGAL
Caldo Verde is a traditional Portuguese dish, literally meaning ‘green soup’. It is made with kale, potatoes and Portuguese sausage called chouriço or linguiça.
Caldo Verde originated from the Minho Province in northern Portugal. Through time it spread across the nation and abroad together with Portuguese migrants, becoming one of the favorite Portuguese dishes. In Portugal, it is consumed almost every day, as well as during all holidays, inside family homes as well as luxury hotels.
In 2011 the soup was elected as one of the seven wonders of Portuguese cuisine and it was sung in poetry and songs, the most famous being by poet Reinaldo Ferreira, sung by Amalia Rodrigues.
Uma Casa Portuguesa:
“Basta pouco, poucochinho p’ra alegrar uma existência singela…
É só amor, pão e vinho
e um caldo verde, verdinho
a fumegar.”
“It takes very little, very little to simply brighten a life …
love, bread, wine
And hot caldo verde
In a bowl.”
Caldo Verde is traditionally made with chouriço or linguiç, but other types of meat such as ham and other sausages are also being used. We used vegan chorizo, ham and sausages. But meat and meat replacements can be left out entirely without compromising much on the taste.
This soup is a perfect dish for cold days, bringing warmth and coziness to the table. As one of the main ingredients is kale, one of the healthiest foods in the world, it is also a very healthy, life-giving dish, full of vitamins, minerals and fibers.
It is usually served as a starter together with broa – Portuguese cornbread. But as this dish is very nutritional, it can also be served as a main dish.
RECIPE FOR 4-6 SERVINGS
// easy peasy // €€€
Preparation: 20 min // Cooking: 40 min // Total: 60 min
INGRIDIENTS
300g kale
1 Yukon potato, peeled and cut into 2cm cubes*
6-8 potatoes, peeled and cut into 2cm cubes*
1 onion, roughly diced
2 garlic cloves, minced
few slices of vegan chorizo, sausage, ham**
up to 2l water, or a combination of vegetable broth and water
4 Tbsp olive oil
Salt and pepper to taste
- In a large pot heat olive oil over medium heat. Add onion and garlic and cook for a few minutes.
- Add Yukon potato and potatoes and cook for 5 minutes, stirring constantly. Pour in 1 liter of water, bring to a boil, and let it cook until potatoes are mushy.
- Meanwhile, heat the rest of the olive oil in a frying pan. Cook pieces of vegan chorizo, ham and sausage for 5-10 minutes. Set aside.
- Mash potatoes or puree the potato mixture with a blender or food processor.
- Heat the mixture again. Add kale, salt and pepper. Depending on the desired thickness of the soup, add water or vegetable broth and cook everything for 15 minutes, stirring occasionally.
- Add the mixture of vegan meat and cook for another 10 minutes, stirring often.
- Serve immediately or the next day, as an appetizer or a main dish.
- Bom apetite!
NOTE!
*You can use just Yukon potatoes, just regular potatoes, or a mixture of both.
**You can add other vegan meat substitutes or leave it completely out.
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Thank you for taking your time and exploring our recipes! We hope that we have inspired you to try out some dishes.