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Cookbook Review #1 - Vegan Smaaksouvenirs - Caldo Verde

Course Main Dish, Side Dish, starter
Cuisine Vegan
Servings 4 people


  • 1 red onion
  • 3 cloves garlic
  • 750 grams floury potatoes
  • 450 grams kale
  • 3 tbsp olive oil
  • 1 1/2 liter vegetable broth
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp sunflower seeds
  • 1 tbsp soy sauce
  • 1 tsp maple syrup



  • Chop the onion and garlic. Peel the potatoes and cut them in cubes. Wash the kale and chop it into small pieces.
  • Heat a soup pot with 1 tbsp off the oil and saute the onion and garlic over medium heat until translucent. Now add the potatoes and veggie stock, bring it to a boil and let it simmer for about 25 minutes. Once the potatoes are boiled puree the soup with a handmixer.
  • Now add the kale and remaining olive oil and cook the soup for another 15 minutes before serving.

Sunflower seeds

  • Roast the sunflower seeds until golden brown in a pan. Keep stirring and make sure they don't burn. Once golden turn off the heat and add the maple syrup and soy sauce, stir well. Set aside to cool.