Caldo verde (kale and potato soup)
A potato-purée soup with finely shredded greens and slices of chouriço.
Well-cooked hot dish
Ingredients
- potatoes
- onion
- garlic
- collard greens (couve galega)
- chouriço
- olive oil
- salt
How it is prepared
Potatoes are boiled and puréed, the shredded greens added and simmered for 5 minutes, chouriço slices heated through.
Food safety with low immunity
- Avoid dry-cured or cold-smoked sausage and ham with low immunity, or heat them in the dish until steaming.
How to prepare it during treatment
The smoked chouriço must heat in the soup until steaming. Wash and cook the greens well; with blood thinners discuss the amount of greens with your team.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Cool quickly (within 2 hours), refrigerate in shallow containers and eat within 1–2 days; with low counts many teams advise 24 hours. You can freeze portions.
Reheating
Reheat only once — bring to the boil, stirring. It should be steaming hot, not just warm.
Symptoms it may suit
- Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
- Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
- Constipation. Fibre (pulses, vegetables, grains) may help with constipation — together with enough fluids.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Freshly cooked and hotmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
- Heart disease, High blood pressure, Kidney disease. Contains processed meat (sausage, bacon, ham). With heart disease, high blood pressure or kidney disease, discuss it with your team.
- Heart disease. Lots of green herbs or leaves (vitamin K). If you take blood-thinning medicine, discuss keeping the amount steady with your team.
- Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)