Caldo verde soup
- January 2012
- Serves 6
- Takes 20 minutes to make, 1 hour 35 minutes to cook, plus soaking overnight
Debbie Major’s cabbage soup is based on a traditional Portuguese recipe – caldo verde – which translates as ‘green soup.’
- 20.2g (4.5g saturated)
- 42g carbs (8.1g sugars)
Make this soup vegetarian by omitting the chorizo.
If you’re short of time, use 500g tinned haricot beans (drained and rinsed) instead of dried. Cook the onion as in step 1, set aside half, then skip to the start of step 2. You’ll need to use 600ml stock or water instead of the cooking liquid from the dried beans in step 2.
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