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Caldo Verde Soup

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

This soup is traditional Portuguese recipe. Its delicious and somehow familiar taste is the charm of this meal idea.

Ingredients

  • 500 g cabbage, sliced
  • pinch pepper
  • pinch salt
  • 1 teaspoon parsley, chopped
  • 2 garlic cloves
  • 150 g cured meat (sausages)
  • 1 onion, chopped finely
  • 3 tablespoons olive oil
  • 250 g potato, peeled and cut into quarters
  • 1 tablespoon Vegeta Gourmet Stock Powder
  • 400 ml water

Preparation

  1. 1.
    Cook the onion in heated oil. Then add the garlic, potato, cabbage, Vegeta Gourmet Stock Powder and cover with hot water, ensuring it covers all the ingredients.
  2. 2.
    Stir and cook covered for about 20 minutes, until the vegetables soften up.
  3. 3.
    Allow to cool, and transfer the mixture and vegetables into electric blender to be chopped finely.
  4. 4.
    Return the ingredients to the pot, add water and pepper and cook further for few minutes.
  5. 5.
    Cook the cured meat, cut into slices and add to the soup.

Serving

Salt to taste and sprinkle with parsley, then serve.

Tip

You can also use Swiss chard instead of cabbage.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 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 - -
Sodium 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.)