Portuguese Caldo verde - Kale Soup with Potato
Portugal's best-known soup: pureed potato as the base and hair-fine kale that cooks for only three minutes. Instead of the usual chouriço, smoked paprika carries the smoky note here.
- 45 minutes
- 6 servings
- Main course
- vegan
- gluten-free
- nut-free
- lactose-free
- supports the bones
- antioxidant
- plant-based
- supports immunity
- high in fibre
Ingredients
- 700 g Potatoes (floury, peeled and diced)
- 400 g Kale (leaves without the rib, rolled up and cut into hair-fine strips)
- 150 g Onion
- 40 g Olive oil (half for sweating, half raw on the plate)
- 15 g Garlic
- 7 g Salt (replaces the chouriço)
- 5 g Smoked paprika (sweet, stirred in off the heat)
- 1800 ml Water
Instructions
- Sweat onion and garlic in half the olive oil until translucent.
- Add the potatoes and water and boil for 25 minutes until the potatoes fall apart.
- Stir in the smoked paprika off the heat and blend the soup smooth. It should have the body of thin cream.
- Season with salt and bring back to the boil.
- Scatter in the hair-fine kale and boil uncovered for exactly three minutes - it should stay bright green and keep some bite.
- Serve at once with the remaining olive oil poured over raw.
Warum der Kohl so dünn geschnitten wird
Portuguese markets have dedicated machines for this cut. Hair-fine strips are done in three minutes. Boiled longer, the cabbage releases sulphur compounds - the smell many people associate with cabbage, which short cooking never produces in the first place.
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