Of which 5.7 g sugars and 1.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Potassium (potato) · Vitamin K (kale) · Vitamin C (kale)
Allergens none
Classic caldo verde (Portuguese kale soup)
The caldo verde you know, lighter and ready in just over 20 minutes.
Ingredients
- 500 g (1 lb) potato — peeled and cut into pieces
- 300 g (10½ oz) Portuguese kale (couve galega) or collard greens, finely shredded
- 1 onion (150 g / 5½ oz) — quartered
- 3 cloves garlic (15 g / ½ oz)
- 1½ liters (6¼ cups) water
- 3 tbsp olive oil (30 g / 1 oz) — plus a drizzle to serve
- sea salt, to taste
Method
- Put the potato, onion and garlic in a pot with the water and salt, and cook for 15 minutes, until the potato falls apart when pressed with a fork.
- Blend everything with the immersion blender until you have a smooth purée.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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