Caldo verde (green soup)

Recipe from: 12 May 2010

Ingredients 7
Servings 1
Minutes 10 mins


Serving Change
  • 300
    galician cabbage (or kale), washed, drained and very finely chopped
  • 1
    large onion, very finely diced
  • 500
    floury potatoes, peeled and cut into fine slices
  • 2
    large garlic, peeled, very finely diced
  • 3
    portuguese extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • Maize bread to serve


10 mins
Heat the olive oil in a large pot and fry the garlic and onion until translucent.

Then add the potato slices and fry until they are golden, turning them over occasionally.

Pour over enough water to cover all the ingredients and simmer gently for 25 minutes until the potatoes are soft and cooked.

Remove from the heat and mash the potatoes, set the pot aside.

Fry the slices of chouriço for about 10 minutes in a separate saucepan, remove from the heat and discard all the fat.

Return the pot to the heat, put in the sausage and re-heat it slowly.

Season potatoes and sausage now and then add the cabbage and simmer for about 6 – 10 minutes until the cabbage is tender.

Add olive oil to taste, check and correct the seasoning and serve with thick slices of maize bread.

Read more on: soup  |  sauté


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