Hi all! I think every time I update my blog I am having a flu. This goes for today as well. Me and S made a trip to Madrid this week, I caught cold on the second day of it, and the rest of the stay I operated more or less with ibuprofen and paracetamol. We returned home two days ago and S was already sick when we flew back to Helsinki. Today I got a diagnosis of influenza, which I heard might take even more time to heal than it already has… Now we’re both in bed, trying desperately to get rid of this virus as this was our only week of holiday during the winter/spring. What a luck!
So yes, we were in Madrid, and it was the first trip for the both of us in the capital of Spain. I had an idea to photograph each and every portion of food I had during the trip, but some of them I forgot and some of them I could not photograph due to the lighting conditions or such. But I will post here some pics later on.
For now I share with you a recipe, that despite looking absolutely delicious was actually not that great in flavor. I say this so that you will not be disappointed, haha. I found the recipe in a Finnish food magazine Glorian Ruoka & Viini, which I am a fan of. It was called caldo verde, “the green broth”, but as S is Brazilian with Portuguese origin he could tell this was not actually THE Portuguese caldo verde it said it was.
The strong flavor of chorizo definitely makes a difference, so use good quality one. I don’t eat red meat myself so I substituted half of the chorizo with soy chorizo, which was a delicious surprise in taste! Other than that this simple soup consisted of large white beans, savoy cabbage and vegetable broth. I added later on some sriracha as it gave a little bit of edge and sweetness to the otherwise mild soup.
Have a great weekend and don’t catch cold out there! :)
Caldo Verde or Soup with Chorizo, White Beans and Savoy Cabbage
1 onion, minced
3 garlic cloves, sliced
1 tablespoon cold pressed canola oil
1 liter vegetarian broth
250g chorizo, sliced
2 cans large white beans, drained
200g savoy cabbage, coarsely chopped
parsley and good olive oil for serving
Heat the oil in a casserole. Sautee the onions and garlic over a low-medium fire until almost transparent.
Add the broth and bring to a boil.
Roast the chorizo slices on a dry frying pan over high heat for 2-3 minutes. Add sliced cabbage, chorizo and drained beans to the casserole. Let simmer for 5 minutes and spice up with salt and pepper if needed.
Serve with chopped herbs like parsley, and some splash of good olive oil.
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