Caldo Verde Timor

Name: Caldo Verde Timor
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Timorese
Ingredients: 4 large potatoes, peeled and diced; 1 large bunch leafy greens (mustard greens or kale), thinly shredded; 4 cloves garlic, minced; 1 large onion, diced; 2 tbsp olive oil; 1 liter water; Salt and black pepper

Kaldo Verde (KAHL-do VEHR-deh)

Timorese Green Soup

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 184 kcal

A simple, nourishing soup of potatoes, garlic, and shredded leafy greens cooked until the potatoes dissolve into a thick, silky broth, adapted from the Portuguese classic.

Nutrition & Info

Protein 5.0g

Carbs 32.0g

Fat 4.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

large pot potato masher sharp knife

Presentation Guide

Vessel: soup bowl

Garnishes: drizzle of olive oil, black pepper

Accompaniments: crusty bread

Ingredients

4 large potatoes, peeled and diced
1 large bunch leafy greens (mustard greens or kale), thinly shredded
4 cloves garlic, minced
1 large onion, diced
2 tbsp olive oil
1 liter water
Salt and black pepper

Instructions

1
Heat olive oil in a large pot. Sauté onion and garlic until soft and translucent.
2
Add potatoes and water. Bring to a boil and cook for twenty minutes until potatoes are completely soft.
3
Mash the potatoes directly in the pot to create a thick, creamy broth.
4
Add shredded greens to the pot. Cook for five minutes until greens are wilted but still bright green.
5
Season generously with salt and pepper.
6
Serve hot in bowls with a drizzle of olive oil on top.

💡

Did You Know?

The Timorese version omits the Portuguese chorizo, making it naturally plant-based while retaining the comforting silky texture.

Chef's Notes

Equipment Tips

large pot
potato masher
sharp knife

Garnishing

drizzle of olive oil, black pepper

Accompaniments

crusty bread

The Story Behind Caldo Verde Timor

Caldo verde is one of Portugal's most iconic soups, and its Timorese adaptation demonstrates how colonial recipes were modified to suit local ingredients and preferences. The Timorese version uses local greens instead of Galician kale and omits meat products entirely. The soup became popular in Dili and other towns during Portuguese rule and remains a common comfort food, especially during the cooler months.

🕐 Traditionally enjoyed lunch starter or light supper 📜 Origins: Portuguese colonial adaptation

Comments (0)

No comments yet. Be the first to share your thoughts!