Caldo Verde Recipe - Portuguese Recipe In English

Rinse cabbage and kale with cold water and set aside.

In a large pot, add 2 liters of water and 1 chicken stock cube.

Season the water with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

Chop the onion roughly, either in half or quarters depending on size.

Chop the carrot into large chunks.

Decide whether to peel the potatoes or leave the skins on; the creator leaves the skins on for extra nutrients.

Add the chopped vegetables (onion, carrot, potatoes) into the pot of water.

Boil the vegetables for around 25 minutes until soft.

Shred the cabbage by stacking the leaves, rolling them tightly like a sushi roll, and slicing finely with a sharp knife.

After boiling, use a hand blender to blend the soup until smooth.

Add the shredded cabbage, kale, and pre-cooked chickpeas to the blended soup.

Simmer the soup for another 5 minutes until the cabbage and kale soften.

Equipment Needed

Dietary

Allergens