Caldo Verde

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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This is a simple version of the famous Portuguese cabbage and potato soup that is traditionally served with a corn bread called broa. Kale can be substituted for the cabbage. Cavalo nero, unknown to me twenty years ago, would be excellent.


  • 1 lb (450 g) potatoes, peeled and sliced
  • 2 pints (1.1 litres) water
  • Sea salt
  • 2 tablespoons olive oil
  • 1 lb (450 g) cabbage, very finely shredded
  • Cheddar-type cheese, grated


Cook the potato slices in the salted water until soft. Remove and purée them with the olive oil, then return to the cooking liquid. Bring to the boil, add the cabbage and cook for no more than 8 minutes. Serve with a sprinkling of cheese.

In 1719 a group of Irish emigrants brought potato plants to Londonderry, New Hampshire, USA. The vegetables were greeted with suspicion until members of the local aristocracy began serving them regularly at their tables.

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