Yep, it’s been cold and rainy here the last day or so. We had pretty wonderful weather over the Easter break and had a lovely relax for a few days with no computer time and lots of fun hanging out with family and friends who traveled up the mountain for a visit. The last two days though, have been chilly and damp, the most perfect soup weather once again!

Caldo Verde is a classic soup of rice and potatoes with wilted greens; served with lots of lemon and olive oil, num!! For a vegan Caldo Verde recipe I substituted store brought veggie sausages but, you could try pan-fried mushrooms or even roasted eggplant instead. If you are feeling adventuress have a go at making your own setian sausages to include in this tasty and filling vegan soup.

I adore soups and rice so a recipe that combines the two is a real comfort dish for me. The greens used here are simply what I had in the garden and left over in the fridge. For a more traditional soup try silverbeet or kale and increase the cooking time a little to be sure they soften nicely.

A creamy, filling and super satisfying soup filled with the lovely texture of rice, potatoes and veggie sausage and deliciously healthy greens, this vegan caldo verde recipe is super duper good!! Enjoy served with fresh lemon, cracked pepper and a little drizzle of good quality olive oil!

Vegan Caldo Verde
Preparation time: 50mins // Serves 6

• 300g (10½ oz) vegan/vegetarian sausages (or mushrooms, or eggplant)
• 2 tbs olive oil
• 1 large leek, washed and thinly sliced
• 3 garlic cloves, minced
• 1 green chilli, finely diced
• 2 tsp marjoram
• 200g (7 oz) potatoes, diced
• 200g (7 oz) long grain rice
• 1½ lts (3 pt) vegetable stock
• 2 cups water
• 300g (10½ oz) leafy greens (we used a combination of fresh baby spinach, thinly sliced celery and lettuce but try silverbeet (swiss chard) or kale instead) roughly chopped
• 1 large handful parsley, roughly chopped

to serve

• lemon wedges
• good quality olive oil

Fry the sausages or mushrooms over a medium heat until cooked through and golden, alternatively if using eggplant dice into rounds and roast in a moderate oven for 25-30 minutes until soft and golden. Remove from the heat and set aside.

Heat the olive oil in a good heavy based pot, add the leek, garlic and chilli, tossing, allow to cook for 5 minutes until the leek and garlic are soft but not browned. Add the marjoram and toss through.

Add the potatoes and rice and stirring, cook over a medium/low heat for 5-10 minutes, allowing the flavours to develop but ingredients not brown.

Add the stock and water and increasing the heat bring the soup to boil, turn down the heat and gently simmer the soup for 20 minutes allowing the rice and potatoes to cook.

Once the rice and potatoes are tender, mash the soup with a potato masher to break up the potatoes and give the soup a thick creamy texture.

Keeping the soup at a gently simmer add the greens and chopped sausages (or mushrooms or eggplant). Stirring through allow the greens to wilt and soup to cook for a further 5-10 minutes (if using a sturdier green like silverbeet or kale you may need to cook them for around 10 minutes more).

Stir through the chopped parsley and cracked pepper adding salt to taste.

Serve in warm bowls drizzled with a good quality olive oil and lemon to taste.

{this recipe was adapted from the Caldo Verde recipe found in the wonderful cookbook “Kitchen Classics Soup & Bread” by Jane Price}