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!
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
Loving these autumn colours and flavours with this ‘Hungarian Inspired’ orange pepper and paprika soup, finished off with a dollop of creme fraiche or sour cream and sprinkling of dill…can be kept vegan if you opt out of the sour cream and creme fraiche!
Prep: 5 mins Cook: 30mins
Ingredients: 3 large orange peppers, 1 large tomato, 1 large onion, 1 tbsp of olive oil, 1 tsp. of smoked paprika (plus extra for serving), 1 veggie stock cube, 1 tsp of dill for serving and a good dollop each of sour cream or creme fraiche.
Soften one large onion and two cloves of garlic in one tbsp. of oil (I used olive oil), in a lidded pan
Add three large diced orange peppers, one large tomato to the pan and one tsp. of smoked paprika
Pop the lid on and cook on a gentle simmer for 20mins, stirring occasionally so that is doesn’t stick, this method should ensure that all the lovely juices are released from the peppers
After 20mins add 400ml of veggie stock and simmer for another 10mins
Blitz all in a food processor and serve with a dollop of creme fraiche or sour cream and a scattering of dill and paprika
Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.