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Spinach Caldo

Vania Cotta
This is a very quick and easy to make soup broth loaded with all good minerals, vitamins and fibre.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Soup
Cuisine Portuguese
Servings 6 people

Ingredients
  

  • 2 cups Baby Spinach or large leaves spinach
  • 1 cup Whole Milk
  • 3 cubes Cheese cut into small pieces or 1 cup grated cheese of your choice
  • 5 nos Potatoes medium sized-peeled, boiled and mashed
  • 4 nos Veg Maggi Cubes
  • Water as per requirement
  • Freshly crushed peppercorns to taste
  • Salt to taste
  • 2 tbsp Salted or Unsalted butter optional
  • 2 tbsp Olive oil drizzle on top before serving

Instructions
 

  • Wash, peel, boil and mash the potatoes. Set aside.
  • Boil the spinach in little water for about 3-4 mins. Not for too long as you do not want the spinach to loose its colour. When all the spinach is completely wilted and has turned bright green, it is done.
  • Add the potatoes to this spinach mixture. Using a hand blender or any other blender, purée the mixture well.
  • Return to the pan. Add milk and water as per requirement to maintain the consistency. You want a thick broth so do not add too much water. Approx. 2-3 cups of water should be good enough.
  • Next add the cheese cubes cutting them into small pieces or grated so that it melts well.
  • Add the veg maggi cubes, salt and freshly crushed pepper and give it a good boil.
  • Next you can mix in a 2 tbsp of butter or just drizzle with some olive oil and serve hot with a piece of toasted bread.

Notes

  • You can omit the butter as that's to be included only if preferred.
  • You can also serve it with some fresh cream on top or just some nicely toasted croutons or even some cheeslings.
  • This recipe can also be used to make a soup of other greens like broccoli, kale, etc. just tweak the recipe accordingly.
Keyword Caldo, potato soup, Spinach Caldo, Spinach recipes