For our Portuguese World Cup meal, we had caldo verde. I served it with some Ponte Nova cheese, chourico (Portuguese chorizo), Portuguese bread and pastéis de nata for dessert. My version of this soup is vegetarian, and based on the recipe in Madhur Jaffrey’s World of the East Vegetarian Cooking. I’ve been making caldo verde for years – back when kale was a challenge to find – and was happily surprised when both girls liked it from an early age. Maybe all that garlic? Continue reading
