Caldo Verde

Name: Caldo Verde
Cuisine: European, Portuguese
Ingredients: Tatsoi (you can choose and dark greens like spinach, collard greens, swiss chard, bok choi); 1 bunch parsley (30g); 1 bunch cilantro (30g); 0.25 tsp freshly grated or powdered ginger; 0.25 coriander powder; Pinch of nutmeg; Pinch of black pepper powder; salt (rock/sea); 2 cups dashi (find the recipe in How to: Dashi); Toasted sesame oil; Olive oil or infused oil; A piece of sourdough loaf; Pickled mushroom (find recipe in Fermentation category); Lemon zest and juice

8 steps

Fun fact: in Portugal, all restaurants have at least one vegetarian dish on their menu. So, loads of restaurants adapted a vegan adaptation of the green soup Caldo Verde. To make this a more filling soup, I am serving it with sourdough bread, you can go with cubed & steamed potato. I used mushroom and kombu dashi in this recipe, you can find the recipe of dashi & broth in the How to category. This is a great recipe to get your greens, especially during the colder month. And also add a source of vitamin C to get the full benefit of the plant iron. Another piece of knowledge to embrace here is blanching dark green leaves. This is a Macrobiotic technique of cooking dark greens to reduce anti-nutrients.

Updated at: Tue, 14 Nov 2023 11:00:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories259.1 kcal (13%)

Total Fat15.3 g (22%)

Carbs16.5 g (6%)

Sugars1.5 g (2%)

Protein6 g (12%)

Sodium758.7 mg (38%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Soup

Tatsoi

you can choose and dark greens like spinach, collard greens, swiss chard, bok choi

30gparsley

30gcilantro

¼ tspginger

freshly grated or powdered

0.25coriander powder

2 cupsdashi

find the recipe in How to: Dashi

Accompanied flavors

find recipe in Fermentation category

lemon

zest and juice

Instructions

Step 1

First step is make the dashi or broth. You can find both recipes in our community

Step 2

Add the spices to the warmed up dashi

Step 3

Chop the cilantro and parsley, as finely as you want.

Step 4

Not the dark greens turn. First is to boil a pot of water with a tablespoon of salt.

Step 5

Chop the greens off, why? Because the stems and the leaves won’t cook at the same rate, so to avoid wilted and over cooks leaves, separate the leaves from stems.

Step 6

Once water is boiling, place the stems to boil for 30 seconds to 1 minute. Strain the stems and place in an ice bath to stop the cooking process for 30seconds to 1 minute.

Step 7

Repeat blanching process for the green leaves

Step 8

Place your chopped fresh greens and your blanched greens in a bowl, pour warmed dashi over.