You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
Dig into this traditional Portuguese soup made with Potatoes and green leafy vegetables. This simple recipe is easy to make, vegan and gluten-free!
Make this gluten-free soup for your family, who comes home drenched in the monsoons. A delicious Portuguese Green soup, this easy recipe is delicious and needs only your pantry ingredients.
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- Caldo Verde in Portugal
- Ingredients to make Green Broth
- Alternatives in making Caldo Verde
- How to make Portuguese Green Soup
- Frequently asked questions
- Some other soup recipes we love
- Recipe Card
- Pin for Later
The moment it rains hubby expects me to make soup. His first preference is Caldo, which we always had while dining out. I never did like it, as it always felt like I was drinking maida water with a few greens swimming at random. It was only when I started making it at home that I started enjoying it.
As many of my long-time readers know, I am from Goa. Goa was once a colony of Portugal. Many Portuguese recipes are pretty popular here.
Caldo Verde literally translates to “green broth”. The Traditional Caldo Verde recipe is made with collard greens and potato puree. It is said to have originated in northern Portugal, particularly in the Minho province. Today it is enjoyed all over the world! A comforting soup that is cheap and hearty!
Caldo Verde is a popular dish at celebrations like weddings or birthdays. Served in a “tigela”, a traditional earthen pot, this soup is delicious with a slice of bread, (and sausages for my meat-loving readers.)
These are the ingredients you need to make the soup. This is just a list. For exact measure please check the recipe card.
- Olive oil
- Salt taste
- Pepper to taste
- If you are not vegan try butter instead of olive oil. It tastes great.
- Traditionally Caldo Verde is made with Collard greens. I prefer to use local greens like Spinach (palak).
- The flavouring agents in the traditional soup recipe were onions, garlic and salt. I like to throw in a Maggi cube for that extra kick.
- My recipe is completely vegan. However, many Portuguese meat lovers add meat like ham hock, sausages.
- In case you want to make your soup diabetic-friendly avoid potatoes. Use cornflour (cornstarch).
- You can add milk to the soup if you like dairy.
I highly recommend Chiffonade. It is a slicing technique where leafy green vegetables like spinach, or herbs like basil, are cut into long, thin strips. Stack these leaves and roll them tightly. Now slice perpendicular to the roll. Check the video for a better understanding.
- Peel and chop the potatoes. Chop fine 2 medium-sized onions. Mince 4-6 cloves of garlic. Make a chiffonade from the spinach (palak).
- Saute the garlic and onions until transparent. Take care that they do not brown.
- Add and cook the potatoes with water till the potatoes are soft. I used my latest gadget, the clip and cook! Making the soup was so very easy!
- If you are using an open pot, do not fret just add sufficient water and cook till the potatoes are mushy.
- You can then remove some cooked potatoes and mash the rest with an immersion blender. Or cool the mixture and then add to the blender or food processor to make a fine puree. Use the water you have used to cook the potatoes.
- Now adjust the thickness of your broth add salt and pepper.
- Just before you serve, bring to a boil and add the spinach. You can boil the palak but we prefer ours uncooked.
- If you have taken out the potatoes, add them to the bowl then dole out the broth on the soup.
- In case you plan to add milk add it just before you are going to serve. Bring to a boil and switch off the gas.
Q: I do not want to use potatoes in my Caldo Verde Soup. How do I go about it?
A: Use cornstarch (or cornflour) to thicken your soup. The measure is 1 tablespoon per cup of liquid.
In a small bowl, add the cornstarch and add some water to make a smooth slurry. Bring the pot of soup to a boil, stir in the slurry and whisk it in the soup. Boil it till the soup becomes smooth and shiny. Serve hot. Please note now your soup is not gluten-free.
Q: Can I add milk to my Caldo Verde Soup?
A: Why not? Add regular dairy milk and bring it to a boil, right before you serve the soup. Naturally, this soup is no longer vegan. I have not tried using plant-based milk. If you do, please share your feedback with me.
Q: How do I add sausages to the Portuguese green soup?
A: Fry the thinly sliced sausage and add to the soup. Simple!
Q: How do I store Caldo Verde Soup?
A: If you plan to store Caldo Verde do not add the greens to the broth. Cool the batch fully before freeing it in air-tight containers.
Thaw when you need soup and bring to a boil before adding your greens.
I have tried storing it for a week. Beyond that I have not tried if you do try please let me know and I will update here.
Caldo Verde, a Vegan Soup
- 4 tablespoon olive oil
- 2 onion minced
- 6 cloves garlic minced
- 6 large potatoes peeled and thinly sliced
- 1-1/2 ml water
- Salt taste
- Pepper to taste
- 1 bundle palak washed and sliced fine
- In a deep pan add 3 tablespoons of olive oil and cook the garlic and onion till the onion is translucent.
Making Caldo Verde in an Open Pot:
- Add the potatoes and stir fry till the potatoes are a little soft. Add the water and let it come to a boil.
- Lower the flame and cook covered for about 30 minutes till the potatoes cook till mushy.
Making Caldo Verdo in the Pressure cooker:
- In the pressure cooker pan add 3 tablespoons of olive oil and cook the garlic and onion till the onion is translucent.
- Add the potatoes and stir fry till the potatoes are a little soft. Add the water to cover the potatoes and close the pressure cooker lid. Cook for 2 whistles. Once the ptressure drop naturally open the lid.
- Mash the potatoes with a potato masher or use the hand mixer to make a smooth broth. You can also cool it and use the blender or for the processor. (for an easy hack see notes).
- There are people who use sausages in this soup so fry the thinly sliced sausage and add to the soup. Add salt and pepper too. Simmer for 5 minutes.
- Before serving stir in the spinach cut in thin ribbons and bring to a boil. (I do not as we prefer our palak uncooked).
- Serve with bread and top it with olives if you like them.
- A simple hack to this soup I follow is that I pressure cook my potatoes and then mash them then add the water to the pan. Add about a litre of water you can always add more water if your broth is thick.
- In case you want to avoid potatoes once the onions are fried add water then add a slurry of cornflour or all-purpose flour to thicken the broth to your taste. 1 tablespoon per cup of soup is the measure.
- In case you want to avoid potatoes in my Caldo Verde Soup use cornstarch (or cornflour) to thicken your soup. Please note now your soup is not gluten-free.
- You can add dairy milk to the soup just before you serve and bring it to a boil.
- Fry thinly sliced sausage and add to the soup.
- If you plan to store Caldo Verde do not add the greens in the broth. Cool the batch fully before freeing it in air-tight containers.
Disclaimer: Please note these are approximate nutrition figures. You are requested to confirm with a qualified Dietitian.
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