Save to your scrapbook

    Quick caldo verde

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Quick caldo verde

    Comforting and full of flavour, this take on the Portuguese soup is ideal for cooler days.

    • Preparation time: 5 minutes
    • Cooking time: 50 minutes
    • Total time: 55 minutes

    Serves: 4


    2 tbsp olive oil, plus extra for drizzling
    1 large onion, chopped
    2 garlic cloves, sliced
    pinch chilli flakes, plus extra to serve
    2 fresh bay leaves (or 3 dried)
    3 large potatoes, peeled and cut into 2cm pieces
    1 litre Cooks’ Ingredients fresh chicken (or vegetable) stock
    ½ savoy cabbage, quartered, tough stalks removed, shredded


    1. Heat the oil in a large saucepan. Add the onion, garlic, chilli and bay leaves, then sweat over a low-medium heat for 15-20 minutes until soft and tinged golden.

    2. Add the potatoes and cook for 2 minutes before adding the stock. Bring to the boil, then simmer for 20 minutes until the potatoes are tender. Stir in the cabbage; simmer for 6-7 minutes until just cooked. Serve in bowls with a drizzle of olive oil and extra chilli flakes, if liked. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    0 stars