The Portuguese first made their imprint on the shores of Kerala, in India's south in the year 1498. They made their way to Goa in 1510 and conquered the small island, which was under the rule of the Sultan of Bijapur.

Goa was under Portuguese rule for over 450 years, and remnants of Portuguese architecture, culture, customs and cuisine are still prominent throughout the region. Goans have taken Portuguese cuisine and made it their own (arguably better, though we are biased) by adding local flavours like coconut and spices. 

This simple soup from Portuguese Goa is enough for 8 as part of a shared meal. It traditionally contains some type of chorizo (spiced sausage), but we made ours vegetarian.

  • In a large pot, place 4 medium sized, peeled potatoes roughly chopped (into tiny about 2 cm pieces), 1 medium sized onion, 85 grams of chopped kale, 6 cloves of garlic and 1 - 2 teaspoons salt. 
  • Add 1  1/2 litre of water (or vegetable stock) and bring the soup to a boil.
  • Cover then simmer for half an hour or more till the kale is tender
  • Blend with a stick blender till the soup is smoothe and creamy
  • Pour into a serving dish and stir in 1 tablespoon olive oil, 1/2 a cup milk (optional) a pinch of nutmeg and pepper to taste.

Caldo Verde

Image: Bogre