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Portuguese Green Soup  HT  SP  Portuguese  50mins

Portuguese name: Caldo Verde

Serves 4      Hot  Vegetable  Pork  Soup  Gluten Wheat Dairy free  Portugal  Europe

2 tbsp Olive Oil
1 large Onion, chopped
2 Garlic Cloves, thinly sliced
150g/+5oz Chouriço Sausage, diced
3 large Potatoes, peeled and diced
1.1L/40fl.oz. Water
400g/14oz Kale or Collard Greens, cut into very fine strips (julienne)
Salt and pepper to taste


1. Heat the olive oil in a large saucepan, add the onions and cook for about 5 minutes until soft and transparent, stirring from time to time.

2. Add the garlic and half the chouriço and cook, stirring for 2 minutes.

3. Add the potatoes and water, bring to a boil then reduce the heat, and simmer for 15-20 minutes or until the potatoes are tender.

4. Allow the soup to cool a little then transfer to a food processor or liquidiser and process until smooth.

5. Return the soup to the saucepan together with the greens, salt and pepper, bring back to a boil, stirring then reduce the heat and simmer for 5 minutes.

6. To serve – transfer to serving bowls and garnish with the remaining cubes of chouriço.

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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