In Portuguese, caldo means "broth" and verde is "green". This soup is popular in Portugal and Brazil, a national favourite with each home or restaurant having its own variations. The main ingredients in this "green soup" are potatoes, kale or collard greens, from which it draws its distinctive colour. Often served at weddings and celebrations with chouriço or linguiça, substituted with other meats too. For a vegetarian version, the meats are omitted.
Caldo verde in Goa has been adapted with readily available spinach or malabar spinach (valchi or vauchi bhaji). Even today, common in Goan homes and consumed before a meal. Also, included as a starter at various special occasions. Healthy, nutritious, quick and easy to make, it can be transformed into a hearty and filling dish with the addition of cooked chouriço accompanied with a crusty bread. Delicious, comforting, wholesome and a family favourite!!!
Caldo verde in Goa has been adapted with readily available spinach or malabar spinach (valchi or vauchi bhaji). Even today, common in Goan homes and consumed before a meal. Also, included as a starter at various special occasions. Healthy, nutritious, quick and easy to make, it can be transformed into a hearty and filling dish with the addition of cooked chouriço accompanied with a crusty bread. Delicious, comforting, wholesome and a family favourite!!!
Goan Caldo Verde (Potato & Spinach Soup)
(Serves 4)
Ingredients:
24 spinach leaves
1 onion (chopped finely)
2 large cloves of garlic
2 potatoes (boiled)
1 vegetable bouillon cube (10 grams)
6 cups vegetable stock
1/8 or 1/4 teaspoon pepper powder
2 tablespoons butter or olive oil
salt
Method:
Peel potatoes and pass through a ricer or mash them. Set aside.
Wash the spinach leaves and cut them into fine strips.
Heat butter or olive oil in a pan and sauté onion until soft. Add the garlic and when fragrant, include the potatoes, stock and bouillon cube. Bring to a boil, stir in the spinach, pepper powder and salt. Simmer for a couple of minutes.
Serve hot with a dash of grated nutmeg.
Note:
(Serves 4)
Ingredients:
24 spinach leaves
1 onion (chopped finely)
2 large cloves of garlic
2 potatoes (boiled)
1 vegetable bouillon cube (10 grams)
6 cups vegetable stock
1/8 or 1/4 teaspoon pepper powder
2 tablespoons butter or olive oil
salt
Method:
Peel potatoes and pass through a ricer or mash them. Set aside.
Wash the spinach leaves and cut them into fine strips.
Heat butter or olive oil in a pan and sauté onion until soft. Add the garlic and when fragrant, include the potatoes, stock and bouillon cube. Bring to a boil, stir in the spinach, pepper powder and salt. Simmer for a couple of minutes.
Serve hot with a dash of grated nutmeg.
Note:
- If soup thickens, adjust consistency with addition of more stock or a dash of milk.
