How to make Caldo Verde -
A healthy and wholesome spinach and potato soup. Caldo verde is a popular soup in Portuguese cuisine. Mashing the potatoes lends creaminess without dairy, adding the greens just before serving keeps the flavor fresh, adds smoky richness.
This recipe is from the book No Oil Cooking.
Main Ingredients : Spinach Leaves, Potatoes (आलू)
Cuisine : Goan
Course : Soups
For more recipes related to Caldo Verde checkout Spinach And Pea Soup, Cream of Spinach Soup, Cream of Spinach Soup - SK Khazana. You can also find more Soups recipes like Sour And Spicy Prawn Soup Cappuccino Of Mushrooms With Ground Spices Pasta Soup Shredded Hot And Sour Soup
Caldo Verde Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Caldo Verde Recipe
Spinach Leaves finely chopped 30
Potatoes boiled and mashed 3 medium
Onion finely chopped 1 medium
Vegetable stock 4 cups
Salt to taste
Black pepper powder 1/2 teaspoon
Skimmed milk 1/2 cup
Method
Step 1
Heat a deep non-stick pan. Add onion and roast for a couple of minutes taking care that the colour of onion does not change. Add vegetable stock and bring it to a boil.
Step 2
Add potatoes and mix well. Add spinach and cook till the leaves are tender. Add salt to taste and pepper powder. Add milk and bring it to a boil. Serve piping hot.
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