Spinach soup with potato purée


Preparation info

  • Serves


    • Difficulty


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. 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 si