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Green Soup – caldo verde

  • 16/06/2004
  • Easy
  • 4
  • 45 min

For caldo verde or green soup, typical Portuguese meal, you do not need to wait for a journey through this picturesque country – Portugal comes to you. An excellent taste of this soup will not be strange to you, which is exactly what provides the magic to this meal.

Ingredients

  • 500 g kale
  • pepper
  • salt
  • 1 tablespoon cut parsley
  • 2 cloves garlic
  • 150 g dried domestic sausage
  • 100 g onion
  • 3 tablespoons olive oil
  • 250 g potato
  • 1 tablespoon Vegeta

Preparation

  1. 1.
    Peel the potatoes and cut into fours, cut the kale into strips, and chop the onions.
  2. 2.
    Fry the chopped onions on heated oil. Add garlic, potatoes, kale, Vegeta and pour with hot water to cover the vegetables. Stir and cook covered for 20 minutes until the vegetables get soft.
  3. 3.
    Together with the liquid put the warm vegetables in the blender and return in the pot. Add 400 ml water and pepper and boil shortly.
  4. 4.
    Cook the sausages, carve into slices and add into the soup.

Serving

Add salt as needed into the green soup, sprinkle with parsley and serve.

Advice

You can add Swiss chard into the soup.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 342 / 1.430 - -
Fat g 22,95 - -
Carbohydrates g 23,87 - -
Dietary fibre g 4,88 - -
Protein g 13,61 - -
Salt g 2,82 0 0
Vitamin A μg 11.176,10 279 224
Vitamin D μg 40,50 20 20
Vitamin C mg 161,48 215 179
Niacin mg 6,03 43 30
Potassium mg 1.011,81 27 27
Calcium mg 214,17 21 21
Phosphorous mg 174,96 22 22

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)