Of which 6.1 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 C (cabbage) · Unsaturated fat (olive oil)
Allergens none
Red cabbage caldo verde (Portuguese-style soup)
The same base as traditional caldo verde, with a completely different color.
Ingredients
- 300 g (10½ oz) red cabbage, cut into thin strips
- 3 potatoes, cut into pieces (450 g / 16 oz)
- 1 onion, quartered (150 g / 5½ oz)
- 3 cloves garlic (9 g)
- 1½ liters (6¼ cups) water
- 3 tbsp olive oil (30 g / 1 oz)
- sea salt, to taste
Method
- Cook the potato with the onion and garlic in salted water for about 15 minutes.
- Blend everything until you have a smooth, creamy base.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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