Number of people 4
Preparation 40"
- 220 g onions
- 120 g leek greens
- 80 g white sweet potato
- 500 g Tronchuda cabbage
- 10 g chorizo
- 20 g garlic
- 400 ml aromatic stock (made using vegetable scraps)
- 6 fresh mint leaves
- 1 pinch of pepper
- 1 pinch of nutmeg
- 1 tablespoon olive oil
- Pour 600 ml of water into a saucepan. Add the pepper, nutmeg, chopped onion, garlic and leek greens. Let reduce for 10 minutes.
- Add the sweet potato and simmer another 20 minutes.
- Once cooked, blend until smooth.
- Blanch the cabbage leaves for around 30 seconds.
Remove and leave to cool. - Julienne the cabbage and chorizo into strips.
- Serve the soup piping hot, garnished with the strips of cabbage and chorizo. Sprinkle with chopped mint.
Did you know?
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.
Nutritional advice
by DGSDirecção-Geral de Saúde, Portugese Directorate General of Health
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.
