Born in the verdant hills of Minho in northern Portugal, Caldo Verde has been warming hearts for generations with its simplicity and authentic taste. Simple, comforting, and full of flavour, it is traditionally prepared with thinly sliced Galega cabbage (Galician cabbage), potatoes, and chorizo (smoked sausage). Perfect for cold evenings, this warming soup evokes the convivial spirit of Portuguese tables.
Ingredients
- 250 g of Galega cabbage (if you can't find Galega cabbage, you can also use kale as an alternative. In some supermarkets, it is also possible to buy packages of pre-cut fresh or frozen Galega cabbage.)
- 500 g potatoes
- 1 carrot
- 1 onion
- 2 cloves of garlic
- 1 Portuguese chorizo
- Extra virgin olive oil
- Salt and pepper
Method
1. Peel and cut the potatoes, carrot, and onion into small pieces. Cook them in 1.5 liters of salted water.
2. Meanwhile, prepare the cabbage leaves, wash them and cut them into julienne strips or use packages of pre-cut cabbage leaves.
3. Once the vegetables are tender, blend the soup to obtain a smooth texture.
4. Heat the soup again and, once the broth is boiling, add the cabbage. Let it cook uncovered until the cabbage is cooked through.
5. Adjust the seasoning and drizzle the soup with high-quality extra virgin olive oil .
6. Cut the chorizo into slices and add it to the soup just before serving.
Little tip: Serve with Portuguese cornbread (broa de milho) for an even more comforting meal.
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