Caldo Verde (Portuguese green soup)
Method
- Heat a little oil in a heavy-bottomed pot and gently saute the celery, carrot, onion and garlic until tender, stirring now and again.
- Separate the leaves from the silverbeet stalks, removing any brown bits. Then slice the stalks and the leaves, separately.
- Add the sliced stalks to the onion mixture, together with the zucchini and chats. Stir and gently cook for about 5 mins.
- Then add the sliced silverbeet leaves with the stock, tomatoes, cannellini beans and seasonings. Mix well, cover and cook for about 20-30 mins.
- Add the spinach, parsley and a squeeze of lemon juice. Stir, taste for seasoning and briefly cook.
- Heat a little oil in a pan and saute the chorizo until crispy. then drain well on kitchen paper towels and add to the soup.
Ingredients
- olive oil
- 2 large celery stalks, diced
- 1 medium carrot, diced
- 1 large onion, finely chopped
- 2 large garlic cloves, crushed
- 8 large silverbeet stalks
- 1 large zucchini, diced
- 6 chats (baby potatoes), peeled & diced
- 2 litres chicken stock
- 1 can diced tomatoes
- 1 can cannellini beans, drained & rinsed
- sea salt & freshly ground pepper
- 2 good handfuls baby spinach leaves, stalks removed
- 2 tbsp chopped Italian (flat leaf) parsley
- ½ lemon
- 2-3 chorizo, diced
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.