How to turn leftover cooked greens into a filling Portuguese soup – recipe | Waste not

Caldo verde is a humble Portuguese soup traditionally made with cabbage, potatoes and often chorizo, but you can add any other leftover greens or meat

Our daughter loves to leave her greens on her plate, and we (almost as much) love trying to come up with ways of reincorporating them into her next meal. We blend them into batter with other leftover vegetables to make rainbow pancakes; or finely chop, saute and add cream, to make creamed greens; or add them to soups and stews such as today’s classic Portuguese soup that’s traditionally made with cabbage, potatoes and often chorizo. Mine is a vegetarian version that we used to serve at Poco in Bristol and that our daughter will wolf down quite happily. At the restaurant, we’d add celeriac and sea lettuce as well as potato, to give the soup some extra umami; you could also add leftover cooked meat such as shredded roast chicken, sliced ham or sausage. Once made, the soup will keep for four to five days in the fridge.

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