Caldo Verde
Equipment
Ingredients
Main ingredients
potatoes (peeled, diced)
600 g
Galician cabbage (thinly sliced, julienned)
180 g
onion (chopped)
1 piece
garlic cloves (minced)
4 piece
water
1500 ml
salpicão (sliced)
75 g
chouriço (sliced)
75 g
olive oil
30 ml
salt
5 g
black pepper
2 g
Instructions
Prepare vegetables
Peel and dice the potatoes. Finely julienne the cabbage. Chop the onion and mince the garlic.
Sauté base aromatics
Heat olive oil in a large pot and sauté the chopped onion and minced garlic until translucent.
Simmer potatoes
Add diced potatoes and water to the pot. Season with salt and bring to a boil, then reduce heat and simmer until potatoes are tender.
Mash potatoes
Mash the cooked potatoes directly in the pot to create a slightly thick base for the soup.
Add cabbage
Add the finely julienned cabbage to the soup and cook for a few minutes until it wilts but remains vibrant green.
Finish with smoked meats
Add sliced salpicão and chouriço. Season with black pepper and simmer for a couple more minutes to infuse the flavors.
Serve hot
Ladle the soup into bowls, drizzle with a little extra olive oil if desired, and serve immediately with crusty bread.
Original recipe
Storage
The soup thickens as it sits; add a splash of water when reheating if needed
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