Caldo Verde Vegetariano Tradicional
Portugal's most iconic national soup: a velvety, comforting purée of potatoes, onions, and garlic loaded with ultra-finely shredded Portuguese couve-galega kale and rich olive oil.
Ingredients
- • 600g floury potatoes, peeled and diced
- • 1 large onion, chopped, 3 cloves garlic, peeled
- • 1.2 litres water or vegetable stock, 1 tsp salt
- • 250g couve-galega (Portuguese collard greens / kale), sliced into paper-thin threads (caldo verde cut)
- • 6 tbsp high-grade Portuguese extra virgin olive oil, crusty broa de milho for serving
Preparation Steps
In a soup pot, combine diced potatoes, onion, garlic, water, and salt. Bring to a boil and cook for 20 minutes until potatoes are completely soft.
Purée the hot potato and onion broth with an immersion blender until completely silky, pale, and velvety.
Bring the velvety soup back to a gentle simmer. Drop in the ultra-finely shredded couve-galega greens. Simmer uncovered for just 4-5 minutes so the greens turn tender while staying bright, vibrant green.
Swirl in high-grade extra virgin olive oil just before taking off heat. Ladle into traditional terracotta bowls and serve hot with thick slices of cornbread (broa de milho).