Caldo Verde

Following an episode of Rick Stein’s Long Weekend where he went to Lisbon in Portugal, I ended up wanting to try that famous Portuguese potato and cabbage soup. “Caldo Verde” is what I ended up making for my next venture into the soupy world.

Having been away myself in Europe, as mentioned in an earlier post, I was still itching to get back into the regular routine. I continued my routine by using cabbage in soup, something I rarely do as I am not a fan of it. However as I currently understand it, there is no definitive way to make this soup, so I did my best to create a Caldo Verde of my own.

Serves: 4

Approximate Calories: 574 (144 calories per serving) 


  • 2 tbsp of rapeseed oil (olive oil will do)
  • 3 garlic cloves chopped
  • 1 large onion chopped (2-3 medium if you like onions)
  • 3 medium potato , chopped
  • 3 cabbage leaves (or similar, I’m not entering the kale debate)
  • salt and pepper to taste
  • add hot water to (level 2 in the soupmaker the lower one)


  • Put all ingredients in the soup maker and set to chunky
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done until chunky.
  • For a thinner soup add more water, for a thicker soup add less water.
  • Optional (add fried and diced smoked bacon or the same using chorizo)

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