In the northern Minho region of Portugal, where Caldo Verde originally comes from, it has been eaten for centuries. However, it is no longer confined to the northern part of the country, and these days there are just about as many variations of this recipe as there are Portuguese kitchens. And the newer versions may even include ingredients such as red or white beans, ham hocks, and meat bones.
From its humble beginnings Caldo Verde has become one of the most beloved national staples of Portuguese cuisine. From rural dinner tables to luxury hotels, it is present on every holiday table – without exception. The fame of this soup has also spread abroad and today it can be found in any place where a large community of Portuguese immigrants has settled.
Kale Edible Chou Moullier. Picture courtesy Ball StraathofCaldo Verde is inexpensive and simple to make, and the name literally means “green broth”. It’s especially well regarded as a healthy and life-giving soup, because one of its main ingredients, kale, is considered to be one of the healthiest foods in the world. Kale is filled with so many nutrients, vitamins and minerals that anyone serious about their health would be advised to include it regularly in their diets.
Kale is low in calories, has zero fat, and is very high in fibre, aiding in digestion. It is high in Vitamins A, C and K, and has more iron than beef per calorie, and more calcium than milk per calorie. It is also filled with powerful antioxidants such as carotenoids and flavonoids. Kale is a wonderful anti-inflammatory food, and great for cardiovascular support; and eating more kale can help lower cholesterol levels. One cup of kale has 10% of the RDA (recommended daily allowance) of omega-3 fatty acids, which help fight against arthritis, asthma and autoimmune disorders.
Kale is extremely easy to grow at home and is a cool season crop that loves frost. If sown in late summer and autumn the plants may sulk through spells of hot autumn weather, but as conditions get colder the plants will take off, quickly multiplying in size. In cooler summer regions it can also do well if sown in early spring. Kale prefers full sun but will tolerate semi-shade, and because it grows so quickly you can start harvesting from about 8 to 10 weeks after sowing. The outer leaves can be harvested as required or the whole plant can be harvested at once.
Members can click here to read more about growing kale
Caldo Verde provides a nourishing meal even when purse strings may be tight. And there are vegan and vegetarian versions of this dish available online, so regardless of how you decide to try it, be it the classic version or an alternative one, you are sure to love this dish.
Meatless chorizo can be made of a variety of things and there are many recipes online. Mainly, vegan chorizo is made from soy products like tofu, tempeh, etc., but aside from these as the main chorizo ingredients, you could even use chickpeas, smoked sundried tomatoes or paste, vinegar, and spices like cayenne pepper or red pepper flakes, and adding a little smoked paprika to the sauce is recommended. You can also add some diced red onion and garlic to the mixture, and a sprinkling of chopped pecans or walnuts will add an extra level of delicious flavour to your dish.
Caldo Verde Recipe
Ingredients:
1/4 cup olive oil, (Portuguese olive oil preferred)
280g-300 grams chorizo, sliced in 6-mm coins
1 large onion
2 large garlic cloves sliced, (add one or two more if you love garlic :) )
1kg potatoes peeled and roughly chopped
8 cups cold water or half water / half chicken stock
300g thin shredded kale with the stems removed
Himalayan or kosher salt
Freshly ground white pepper
Directions:
Add the olive oil to a large pot and lightly brown the chorizo on both sides, 3 to 5 minutes.
Remove chorizo with a slotted spoon or fork, leave the fat behind.
Add chopped onion into the pot. Sprinkle with salt and cook, stirring occasionally, until softened and translucent.
Add garlic and cook for 2 minutes more.
Add the potatoes, add the water or combination of water and chicken stock and bring to a boil.
Reduce the heat so the soup simmers gently. Cook until the potatoes are almost tender, 10 to 20 minutes.
Remove from the heat and let the soup cool slightly.
When cooled a little, puree the potatoes using a blender.
Add kale to the mix, bring back to a boil, then reduce the heat and simmer until tender, 2 to 5 minutes.
Add the chorizo back into the pot saving some to garnish with.
Season with more salt and pepper if necessary.
Ladle the caldo verde into bowls and garnish with the remaining slices of chorizo and a drizzle of olive oil.
This soup is traditionally served in a beautifully ornate Portueguese tigela - a traditional earthenware bowl, and served with delicious Portuguese corn-bread for dipping. Portuguese corn breads, are known locally (depending on the region) as pão de milho, bolo de milho or broa.
This soup is perfect just about any time but is especially comforting on a chilly winter day, and when making Caldo Verde, it’s a good idea to make a large pot as this soup is even better the next day. If you find that it seems to have thickened after sitting for a while, just add a small amount of boiled water to make it thinner.