This Brazilian-style caldo verde blends potatoes with thin greens and garlic into a soothing hot soup.
12 min prep 24 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the potatoes for 18 minutes.
Mash the potatoes and stir them back into the soup liquid.
Add the garlic and finely sliced greens.
Cook the soup for 6 minutes, keeping the greens vivid in color.
Drizzle with olive oil and serve.
💡 Tip: Adding the greens near the end keeps their color bright and their texture lightly firm.
🍽️ Serving suggestion: Drizzle olive oil over the top and serve hot as a soup with bread alongside.
~162
kcal calories
4
g protein
24
g carbs
6
g fat
2.2g
Sugar
4.6g
Fiber
37.1mg
Sodium
0.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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