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–+ servings
caldo verde

Vegetarian Caldo Verde

Abi Olayiwola
Creamy and silken potatoes and leafy green soup suitable for vegetarians and vegan
4.41 from 15 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup, starter
Cuisine Portuguese
Servings 3
Calories 341 kcal

Ingredients
  

  • 2 tablespoons Oil
  • 1 Onion chopped
  • 3 cloves Garlic chopped
  • 3 Potatoes cut into smaller pieces
  • 1 Carrot cut into smaller pieces
  • 2 cups Vegetable stock
  • 2 Bay leaves
  • Salt to taste
  • 4 leaves Rainbow Chard rolled and sliced thinly
  • Pink peppercorns to garnish

Instructions
 

  • Heat the oil in a pan at medium heat.
  • Cook the onions until soft and translucscent.
  • Add the garlic and cook for another minute, stirring to prevent burning.
  • Add the potatoes and the carrots, then pour in the vegetable stock.
  • Put the bay leaves into the pot and add some salt to taste.
  • Cover the pan and allow to cook for around 20 mins or until potatoes are soft.
  • Remove the bay leaves.
  • Blitz the content of the pot in a blender.
  • Pour the soup back into the pan and add the rainbow chard leaves.
  • Allow to cook for further 3 mins
  • Remove from heat and serve with crushed peppercorns.

Notes

stack the rainbow chard leaves, roll, and slice very thinly before adding to the soup.

Nutrition

Calories: 341kcal
Keyword caldo verde, portuguese soup
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