Caldo Verde (Portuguese Cabbage Soup)
A hearty and vibrant green soup infused with the rich flavors of chorizo, potatoes, and a medley of greens. This comforting dish brings together the savory notes of the sausage with the earthy sweetness of potatoes in a nourishing broth, brightened by the addition of smoked paprika. Perfect for a cozy meal, this soup is a celebration of wholesome ingredients and delicious simplicity.
— Constant Cookbook
Ingredients
- 2 fat onions
- 4 cloves garlic
- 60ml/2¼fl oz olive oil
- 1 chorizo
- 6 large potatoes
- 1.5 litres/2 pints 13fl oz good vegetable or chicken stock
- salt and freshly ground black pepper
- 2 bay leaves
- large bunch of greens or cabbage
- smoked paprika and olive oil
Instructions
- Gently fry the onions and garlic in the olive oil until softened and translucent.
- Chop the chorizo into small chunks and add to the pan with the onion.
- Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
- Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
- Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did).
- When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.
- Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less.
- Simmer for a few minutes. The soup will go the colour of jade.
- Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 1 large pot!
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