Caldo Verde Soup Recipe
A simple, wholesome soup using only three ingredients
Ingredients
- 4 Potatoes - floury, peeled and diced
- 1 large Onion - peeled and finely sliced
- 450 g Spring Greens - or Curly Kale cut finely
- Salt and Pepper
- 2 Tablespoons Olive Oil
Instructions
- Put 1 litres of water (the original recipe suggests Spring Water, but I used tap) in a large pan, with the diced potatoes and sliced onions, bring up to the boil and then add plenty of salt.
- Turn down to a brisk simmer and cook until the potatoes are totally tender. Mash some of the potatoes into the broth to thicken it, add some salt and pepper and the olive oil.
- Bring up to the boil again and add the finely chopped Brassica. Rapidly boil for about 4 minutes.
- Turn off the heat and taste once more for seasoning. Serve, steaming hot, in large bowls with some bread and pepper sauce.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Caldo Verde Soup Recipe
Amount per Serving
Calories
241
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
14
mg
1
%
Potassium
952
mg
27
%
Carbohydrates
41
g
14
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
5
IU
0
%
Vitamin C
45
mg
55
%
Calcium
34
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.