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Caldo Verde Soup
A quick and easy version of this Portuguese classic
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 600 g potatoes peeled and diced
- 300 g Savoy cabbage
- 1 pinch dried chilli flakes
- 1 bay leaf
- 1 l vegetable stock
- 2 tbsp chorizo chopped
- 2 tbsp olives chopped
- salt and pepper to taste
Instructions
- Heat half the olive oil in a soup pot and saute the onion for 5 minutes then add the garlic for 2 minutes
- Add the potatoes and cook for 2 minutes
- Add the stock, chilli and bay leaf and simmer for 20 minutes
- Add the cabbage and cook for a further 5 minutes
- Season to taste
- In another snall pan heat the remaining oil and saute the chorizo and olives for 5 minutes
- Serve soup with some of the chorizo and olive mix on top along with the flavoured oil they are cooked in
Notes
This easy version of caldo verde soup can easily be frozen for later.
Nutrition
Calories: 250kcalCarbohydrates: 37gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 1183mgPotassium: 853mgFiber: 6gSugar: 6gVitamin A: 1337IUVitamin C: 55mgCalcium: 56mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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