Soups

• 
  Caldo Verde

  The classic Portuguese kale soup. We cook onion and potato down slowly until the potato breaks up and thickens the broth, then add the kale sliced into very thin ribbons so it cooks in seconds and stays green.
• 
  Carrot Soup with Cream and Parsley

  Carrots cooked slowly with onion, a little garlic and good olive oil until completely tender and sweet, then blended until smooth.
• 
  Creamy Red Cabbage Soup

  The deep violet colour is natural and comes entirely from the red cabbage. We cook it slowly with onion and garlic until everything is soft, then blend it until smooth. There is no cream in the soup itself.