Caldo Verde – Portuguese Kale Soup
This recipe is for general information only and is not medical or nutritional advice. Healing timelines, diet restrictions and medication choices vary from patient to patient. Always follow the instructions given by your treating dentist or surgeon. Read the Medical Disclaimer.
Portugal's most beloved soup – potato-based with silky shredded kale. A national institution and a perfect Phase 2 meal.
Ingredients
- 6 medium potatoes, peeled and cubed
- 200g kale (couve-galega), very finely shredded
- 1 onion, chopped
- 3 garlic cloves
- 1.5L water or light chicken stock
- 4 tbsp olive oil
- Salt and pepper
- 100g chouriço, sliced (optional – soft only)
Method
- 1
Simmer potatoes, onion, and garlic in stock until very tender, about 20 minutes.
- 2
Blend the potato mixture until smooth.
- 3
Return to pot, bring to a simmer. Add kale and olive oil.
- 4
Cook 5 minutes – kale should be very tender for Phase 2.
- 5
Season well. Add chouriço if using. Serve with a drizzle of olive oil.
Phase 2: Days 4–10 (Soft solids)
What you can eat now
From day 4 onwards you can introduce very soft solids, think scrambled eggs, yoghurt, soft-cooked fish, and well-mashed vegetables. Avoid anything with hard edges, seeds, or that requires biting.
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