Caldo Verde is perhaps the most iconic of Portuguese soups. Originating from the north of the country, it has spread across Portugal and is traditionally served as a light first course to a grilled sardine feast. This recipe is a twist on the traditional and replaces potato with a mixture of cauliflower and avocado, making it healthier, low carb and absolutely delicious. The Caldo Verde identity relies not so much on the ingredients that provide sustenance and texture to the soup (traditionally potato) but rather on the extremely thinly of cutting green cabbage (couve galega) and the obligatory olive oil and chouriça. In the absence of the traditional couve galega, Caldo Verde can be made with very thinly sliced kale.
1 head of cauliflower
1 onion (peeled and cut in quarters)
2 cloves of garlic (peeled)
3 tbsp Olive oil
1/2 teaspoon bicarbonate soda
1. Boil the cauliflower broken into florets with the onion and garlic in 2L of salted water.
2. Once cooked (15-20 mins) add the peeled avocado and blend thoroughly with a hand blender or in a food processor.
3. Add the bicarbonate soda and the green cabbage to the mixture, along with 2 tbsp of olive oil and cook for 5-10 minutes (depending on how thin the cabbage is cut). The bicarbonate soda helps keep the cabbage green and smooth.
4. Once the cabbage is soft add another table spoon of olive oil, taste for seasoning and serve with a couple of slices of chouriça and a drizzle of olive oil.