This delicious soup comes from the North-Western region of Portugal, Minho. Caldo Verde’s rich flavour results from combining a strong green cabbage (collard greens) with potatoes and boiled chouriço.
The original is made with Galician cabbage (“Couve Galega” or “Couve Portuguesa”) which is a type of cabbage found in Northern Portugal and Galicia regions and known by its large, dark-coloured leaves. However, Galician Cabbage (also known in the Anglo-Saxon world as Collard Greens) can be replaced by the common green cabbage (the greenest the better) or Kale without the soup losing its distinctive taste. The cabbage should be cut very thinly so it soaks in perfectly with the creamy potato base.
Caldo Verde is a great soup that should be served quite hot but perfect any time of the year.
Ingredients (serves 6)
- 350g collard greens (green cabbage or kale can also be used), thinly chopped
- 900g potatoes
- 1 onion, chopped
- 2 garlic cloves, thinly diced
- 2 litres water
- 1 chouriço (or chourizo)
- 50ml olive oil
- Drop 2 litres of water into a large pan or crockpot, add the chopped potatoes, the chopped onion and the garlic and turn up the heating to bring to a boil;
- While the vegetable heat up, wash the chouriço and make a few superficial cuts so it releases all the fat juices when it boils;
- Once the vegetables start boiling add the chouriço, half the olive oil (25ml) and a pinch of salt;
- Stir well and leave it boiling on medium-low heat for 30 minutes more;
- After 30 minutes remove the boiled chouriço and blend all vegetables thoroughly;
- Then add the chopped cabbage, stir well and leave to boil 15 minutes more;
- Meanwhile, cut the boiled chouriço into round slices;
- Once the cabbage boiled add the chopped chouriço and a bit more olive oil (25ml). Give it a good stir e pronto! (it’s done!).