Caldo Verde Soup (250g)

Description

Caldo verde is a kale soup, typical of the North of mainland Portugal, but widely known and with an impact across the country.

It is a moderately thick soup and predominantly green in color, as the cabbage is cut into very thin strips.

Benefits of Caldo Verde:

CABBAGES –  Kale is the most important part of caldo verde because it's very rich in fiber. Kale is also rich in vitamins A and B complex. It also contains calcium, iron, phosphorus, and potassium.

OIL - Olive oil is very rich in unsaturated acids that lower cholesterol.

POTATO -  It serves to polish and make the flavor of the caldo verde more homogeneous.

HOT WATER - The warm water in caldo verde is very important because it improves the functioning of digestive juices and the enzymes in the digestive tract. Warm water relaxes the sphincters or valves in the digestive tract, stimulates normal gallbladder contraction, and relaxes the stomach, small intestine, and large intestine, making digestion pleasant and healthy.

SALT – It should not be exaggerated.

CHORIZO –  To be cut into slices and put in caldo verde – it must be cooked separately to discard the water because it contains the carcinogenic products of the chorizo due to the smoking process.

Origin: Portugal – West Zone

Credits: Minhodigital

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