Caldo verde
Portugal's comforting potato and greens soup with slices of smoky chorizo.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- White potatoes800 g
- White cabbage½ cabbage
- Chorizo ring150 g
- Brown onions150 g
- Vegetable stock cubes2 cubes
- Sliced wholemeal bread400 g
- Garlic3 cloves
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Chop the onion and garlic. Heat a tablespoon of oil in a large pan and cook them for 5 minutes. Peel and chop the potatoes, add them, then crumble in the stock cubes and pour in 1.4 litres of boiling water. Simmer for 20 minutes.800 g white potatoes150 g brown onions2 cubes3 cloves garlic
- Blend until smooth with a stick blender, or mash well with a masher for a rougher soup.
- Shred the cabbage as finely as you can. Add to the soup and simmer for 5 minutes, until tender but still green. Season.½ cabbage
- Slice the chorizo and fry in a dry pan for 3 minutes until crisp. Scatter over the soup with its oil and serve with the bread.150 g chorizo ring400 g sliced wholemeal bread
Shred the greens as finely as you can, like thin ribbons. That is how it is done in Portugal.
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