Portuguese Caldo Verde
A traditional Brazilian staple inspired by Portuguese heritage, particularly popular in the Minas Gerais region. This comforting soup is naturally gluten-free and provides a rich source of vitamins from the leafy greens. Pairs perfectly with crusty bread or artisanal croutons for a savory winter meal.
By admin
Ingredients
Base
Finishing
Method
Prepare the Base
Combine peeled potatoes, stock cube, oil, water, and salt in a pressure cooker.
Cook under pressure for 10 minutes until the potatoes are completely soft and starting to break down.
Transfer the mixture to a blender and process until smooth and velvety.
Finish and Serve
Return the potato base to the pot, add the sliced chorizo, and bring to a boil.
Remove from heat and stir in the finely shredded greens so they wilt but remain bright.
Drizzle with olive oil and serve immediately with croutons if desired.
Chef's Notes
For added depth, include a bay leaf or a pinch of nutmeg during the simmering process.