Caldo De Cabbage E Milho (cabbage And Corn Soup)

Caldo de Cabbage e Milho, or Cabbage and Corn Soup, is a traditional dish from Cape Verdean cuisine. This hearty and flavorful soup is perfect for a cozy night in or as a starter for a special meal.

Vegetarian Gluten Free Soup Cape Verdean Cape Verdean Cuisine
Caldo De Cabbage E Milho (cabbage And Corn Soup)

Ingredients

  • 1 small cabbage, chopped
  • 2 cups corn kernels
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 6 cups vegetable broth
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and minced garlic, and sauté until the onion is translucent.
  3. Add the chopped cabbage and sliced carrots to the pot, and cook for 5 minutes, stirring occasionally.
  4. Pour in the vegetable broth and add the corn kernels and paprika. Season with salt and pepper to taste.
  5. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
  6. Once the vegetables are tender, adjust the seasoning if needed, and serve the Caldo de Cabbage e Milho hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
25g
Protein
8g
Fat
5g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Soup ladle Serving bowls

Serving suggestions

Serve the Caldo de Cabbage e Milho with crusty bread or a side salad for a complete meal.

Tips & tricks

For added flavor, you can garnish the soup with a squeeze of fresh lemon juice before serving.

Cost

$10