Caldo Verde Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Peel and dice the potatoes. Chop the onion and garlic. Slice the chouriço into thin rounds. Shred the green cabbage.

2. 2

   Sauté Aromatics

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.

3. 3

   Cook the Potatoes

   Add the diced potatoes to the pot and stir for a few minutes. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.

4. 4

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it to a blender in batches. Return to the pot.

5. 5

   Add Cabbage and Chouriço

   Stir in the shredded green cabbage and sliced chouriço. Let it simmer for an additional 10 minutes, until the cabbage is tender.

6. 6

   Season and Serve

   Season with salt and black pepper to taste. Serve hot, drizzled with extra olive oil if desired.