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) 

Ingredients

• 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)

Method

• 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)