Green Cabbage Caldo Verde Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add the sliced chorizo and cook until it starts to release its oils.
• STEP 2.Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
• STEP 3.Add the diced potatoes and chicken broth to the pot. Bring to a boil and then reduce the heat to simmer until the potatoes are tender, about 15-20 minutes.
• STEP 4.While the potatoes are cooking, prepare the cabbage. Remove the tough outer leaves and core of the cabbage. Thinly slice the cabbage into ribbons.
• STEP 5.Once the potatoes are tender, use a potato masher or immersion blender to partially mash the potatoes in the pot. This will help thicken the soup.
• STEP 6.Add the sliced cabbage to the pot and simmer for an additional 5 minutes, or until the cabbage is tender.
• STEP 7.Season the soup with salt and pepper to taste. Serve hot with crusty bread.

Cooking Tips

• For a vegetarian version, you can omit the chorizo and use vegetable broth instead of chicken broth.
• If you prefer a smoother soup, you can blend the soup completely using a blender or food processor.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Storage and Serving

• Caldo Verde is best served hot, straight from the pot.
• Serve the soup with crusty bread for dipping and soaking up the flavorful broth.
• Garnish the soup with a drizzle of olive oil and some freshly chopped parsley for added freshness and flavor.