Round the corner from the office where I worked for a year in Lisbon was a cafe where we bought lunch. There was a pretty limited menu but if we had time we'd sit down and eat. And in the winter the main options were simply but filling Caldo Verde or Sopa de Grao (chickpea soup).
Caldo means soup in Portuguese, but my brother renamed the soup 'Hot Green' as this is the literal translation in Italian where I grew up. We both now make this simple warming soup.
Traditionally containing a few slices of chorizo, this soup is easily veganised.
Fry the onion over a medium heat in the olive oil until starting to brown. Add the cubed potato and chorizo and continue to fry for a few more minutes, stirring from time to time.
Serves a hearty 4
500g floury potatoes, peeled & cubed
250g finely shredded cabbage, kale, spring greens, or chard (discard tough stems)
500g floury potatoes, peeled & cubed
250g finely shredded cabbage, kale, spring greens, or chard (discard tough stems)
1medium onion, peeled and diced
1 large clove of garlic, peeled and crushed
8 slices of chorizo ring, or 1 tsp smoked paprika if vegan
1 litre recently boiled water
2 chicken or vegetable stock cubes
Salt to season
1 tbsp olive oil
Traditional Caldo Verde is a chunky texture of cubed potato and finely shredded greens, but it can be liquised if preferred. I used to liquidise this when the kids where younger, but as they have just wolfed down the chunky version today I doubt I will bother any more.
1 large clove of garlic, peeled and crushed
8 slices of chorizo ring, or 1 tsp smoked paprika if vegan
1 litre recently boiled water
2 chicken or vegetable stock cubes
Salt to season
1 tbsp olive oil
Traditional Caldo Verde is a chunky texture of cubed potato and finely shredded greens, but it can be liquised if preferred. I used to liquidise this when the kids where younger, but as they have just wolfed down the chunky version today I doubt I will bother any more.
Fry the onion over a medium heat in the olive oil until starting to brown. Add the cubed potato and chorizo and continue to fry for a few more minutes, stirring from time to time.
Add the garlic, crumbled stock cubes and water and bring to the boil. When boiling add the greens, stir, and simmer covered for 20 minutes. The soup is ready when the potato is soft and crumbly.
No comments:
Post a Comment