Spinach soup with potato purée


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

The influence of Portuguese rule in Goa is still evident in its cuisine. This soup, Caldo Verde, originated in Portugal and over the years has been adapted to suit fresh local ingredients. Like many soups, its success lies in a well-flavoured, aromatic stock.


For the spiced stock

  • 15 ml/1 tbsp ghee or unsalted butter
  • 15 ml/1 tbsp sunflower oil or light olive oil
  • 250 g/9 oz leeks, roughly chopped
  • 2 carrots, peeled and thickly sliced
  • 1 stick celery, roughly chopped
  • 675 g/lb raw beef and lamb bones
  • 300 g/11 oz raw chicken wings, skinned, or 1 cooked chicken carcass
  • 6 large garlic cloves, lightly crushed with the skin on
  • 25 g/1 oz unpeeled fresh root ginger, sliced into rounds
  • 5 ml/1 tsp black peppercorns
  • 2 x 2.5cm/1 in pieces cinnamon stick
  • 3 brown cardamom pods, bruised 2 bay leaves
  • 4 cloves

For the soup

  • 15 ml/1 tbsp ghee or unsalted butter
  • 15 ml/1 tbsp sunflower oil or light olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed, or 5ml/1 tsp garlic purée
  • 250 g/9 oz potatoes, roughly chopped
  • 150 g/5 oz fresh spinach leaves, chopped
  • 750 ml/ pints/3 cups spiced stock
  • 150 ml/¼ pint/ cup double (heavy) cream
  • salt and ground black pepper


  1. To make the stock, heat the ghee or butter and oil in a large pan and cook the leeks, carrots and celery for 3–4 minutes over a medium-high heat. Add the remaining stock ingredients and 2.4 litres/ 4 pints/10 cups water. Bring to the boil, reduce the heat to low, cover and simmer for 1 hour.

  2. Leave the stock to cool, then chill in the refrigerator until the fat that will float to the top has solidified.

  3. Remove the fat with a slotted spoon, then strain the stock through a large sieve (strainer) lined with muslin (cheesecloth) into a bowl positioned underneath.

  4. For the soup, heat the ghee or butter and oil together over a medium heat. Add the onion and garlic and fry for 5 minutes, until they begin to brown.

  5. Add the potatoes and fry for 3–4 minutes. Add the spinach and spiced stock and season to taste with salt and pepper. Stir to combine, then bring to the boil, cover the pan and simmer for 10–15 minutes, until the potatoes are tender.

  6. Remove the soup from the heat, and purée in a food processor or blender.

  7. Return the soup to the pan, stir in most of the cream and gently reheat until hot. Ladle into warmed soup bowls and serve with a swirl of the reserved cream.

Per portion Energy 358kcal/1478kJ; Protein 3g; Carbohydrate 15g, of which sugars 4g; Fat 32g, of which saturates 16g; Cholesterol 62mg; Calcium 96mg; Fibre 2.2g; Sodium 165mg.