Caldo Verde first appeared in the middle of the 15th century, in the Minho region of Portugal, and became a traditional dish. The original Caldo Verde recipe is associated with farmers, who used inexpensive ingredients from their land and gardens to create a broth. These days, it is among the country's most celebrated soups and one of the main attractions of the Popular Saints' festivals.
Compared with the original Caldo Verde recipe, some changes have been introduced to make a soup containing less salt and fat and more fibre. The use of aromatic vegetable stock not only uses up vegetable scraps, but also flavours the dish without the addition of salt. Sweet potato is good source of fibre, which is important for regulating satiety. And by reducing the amount of chorizo, you get the same taste without too much fat.