I tried Caldo Verde recently in Portugal and it, is delicious as it is simple.
Have a look at the recipe below on my own take on this Portuguese comfort food, perfect for autumn.
Serves: 4 Prep: 10mins Cook: 30mins
Ingredients: 2 pints of chicken stock, 1 large potato, 1 large courgette, 1 onion, 1 clove of garlic, 1/2 a ring of chorizo (I used turkey chorizo for this recipe as it’s a little healthier), tin of chickpeas rinsed and drained, good handful of spinach, a little oil and salt and pepper.
Start by gently frying one diced onion and garlic in a little oil to soften
Cube both the potato and courgette and add to the onion and garlic
Pour over the chicken stock and bring to boil
Simmer for around 10-15 minutes until the potato is soft and blitz all in a food processor to make a lovely soup base
Cut the chorizo into smallish chunks and dry fry in a pan for a few minutes to brown and remove any fat
Place the soup base back on a low heat and add the chopped chorizo, spinach and chickpeas for a further 15 minutes until all flavours have melted into this soup
Add seasoning and enjoy!
I also came across this lovely article recently on all things Caldo Verde!
Need something that’s quick, healthy and delicious too this week? Then give this Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta a try…great for kids too!
Cook: 10mins Prep: Less than 5 minutes
Ingredients: 120g of Pasta of your choice, (I used gluten free spaghetti), half a head of broccoli, handful of walnuts, squeeze of lemon juice, 3 tbps. of soya cream, 1 tbsps of olive oil, salt and pepper.
Cook your pasta as per packet instructions
While this is cooking cut your broccoli up into florets and boil for around 6mins
Drain the broccoli and add to a food processor with the rest of the sauce ingredients and blend to a thick sauce like consistency, if you prefer more liquid add some more olive oil
Drain your pasta and mix in the broccoli and walnut sauce
Remember the taste of the very popular branded canned soup from your childhood…well this is a close second!
Ingredients: 2 cans of chopped tomatoes (drained weight 240g), 1 onion, 2 cloves of garlic, vegetable stock made with 300ml of boiling water, 2 tbsps of cream cheese, 1 tbsp of tomato puree and a little oil for frying.
1. Chop the onion and garlic and soften in a little oil for a few minutes
2. Add the tomatoes and stock, bring to the boil and then keep on a low simmer for 20mins
3. After 20mins add the cream cheese and puree and cook for a few minutes more until melted
Celebrate Chinese New Year with a comforting, nourishing bowl of chicken, broth, veggies and rice, all gently spiced in authentic Chinese flavours.
Serves: 4 – 6 maybe with some leftovers too!
Ingredients: 1 whole chicken, 2 cinnamon sticks, 4 cloves, 2 star anise, 2 garlic cloves, 1 tsp. fennel seeds, 1 tsp. peppercorns (green/black or szechuan pepper if you can get it), 1 large carrot or two smaller ones, cut into chunky batons, 2 celery sticks cut into batons and 1/2 tsp. of sea salt.
Pop all your ingredients into a large lidded pan (big enough to fit a whole chicken!), pop the chicken on top, breast side up
Top up with water, until you the covering the chicken
Bring to a rolling boil and then simmer with the lid on for 1 hour
Turn the chicken over and cook for a further 20mins
Remove the chicken and vegetables from the pan and cook on a high heat for 10minutes to reduce the stock down and intensify the flavour
Cook your rice or noodles if serving with the chicken
Carve your chicken and serve on a bowl or rice or noodles with the veg and pour the stock over
Can season with sesame oil and soy sauce if you wish