Vegetarian Caldo Verde
Even without the spicy sausage usually part of Caldo Verde this is a super tasty soup. As with all soups it's best served with crusty, freshly baked whole wheat bread.
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Ingredients
- olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 3 Extra large Yukon gold or other yellow fleshed potato. Diced.
- 6 cups vegetable broth or water
- 2 bay leaves Note: 1.
- 1 kale Cut into thin ribbons
- 4 – 5 small tomatoes quatered
- salt and black pepper to taste
Instructions
- Heat one or two tablespoons of oil in a large pot. Add the onion and cook until soft, then add garlic and cook for one minute. But don't over cook the garlic.
- Add the potatoes and broth or water, along with the bay leaves. Bring the mixture to a boil. Reduce heat to a simmer. Cover the pot and cook until potatoes are very tender. Usually around 20 minutes.
- Remove bay leaves and discard.
- Now you have a choice. Do you want just a smooth creamy soup or do you like to see a few recognizable vegetable pieces? If you do remove a cup or two of the diced potatoes. Now use a blender or food processor until the soup is creamy but don't overprocess.
- Add back the diced potato pieces and bring back the mixture to a gentle simmer.
- Add the kale and tomatoes and cook for a few minutes. Add salt and pepper to taste. If you are using broth you might not need any extra seasoning.
- As always with soups serving with freshly baked crusty bread is always a good idea.
Notes
Note 1: Use a small muslin bag to make it easy to find, and remove bay leaves before serving.