AuthorAnn Ogden GaffneyMy Vegan Caldo Verde is based on the simple, homey soup that originated in the north of Portugal. Versions of it can be found wherever the Portuguese have set up home, which is pretty much all over the world. It is a great vehicle for the super-green kale too. Instead of using ham bones or chorizo, my version gets its smoky flavor not to mention kick, from the addition of a whole chipotle and some ground smoked paprika, although you can serve it to non-vegan eaters garnished with a little diced ham as in the photo but it really doesn't need it. Flavor aside, the best thing about this soup is that it's really easy to make and can be on the table in around an hour. Mine has chickpeas in it, not just for extra flavor and protein but because I cook them from scratch with chipotle, which makes a super broth worth adding to the soup. So good.
Tear the kale leaves into bite size pieces. Set aside
Heat the olive oil in a 6 quart Dutch oven over a medium-high flame. When it starts to ripple add the onions and the potatoes and sprinkle with salt. lower the heat to medium. Cook stirring until the onions become translucent, and the edges of the potatoes start to soften, about 5-8 minutes.
Raise the flame to medium high. Add the minced garlic to the pan. Cook stirring until you smell its aroma, about 1 minute. Add the smoked paprika. Stir to coat the vegetables. Add the reserved kale. Cook stirring until it starts to wilt, about 1 minute.
Add the chickpeas, chipotle pepper and enough stock to cover the vegetables. Bring to a boil. Lower the flame to medium low. Lay the cilantro on top of the vegetables in the pot. Cover. Simmer for 30 minutes or until the potatoes are soft enough to smash against the side of the pan. Taste for salt. Let sit 10 minutes. Remove and discard the cilantro stems. Serve ladled into bowls with a little extra olive oil drizzled on top and sprinkled with a little fresh chopped cilantro or parsley.
My Vegan Caldo Verde is based on the simple, homey soup that originated in the north of Portugal. It is a great vehicle for the super-green kale, and really easy to make.
6 servings
Ingredients
Directions
Tear the kale leaves into bite size pieces. Set aside
Heat the olive oil in a 6 quart Dutch oven over a medium-high flame. When it starts to ripple add the onions and the potatoes and sprinkle with salt. lower the heat to medium. Cook stirring until the onions become translucent, and the edges of the potatoes start to soften, about 5-8 minutes.
Raise the flame to medium high. Add the minced garlic to the pan. Cook stirring until you smell its aroma, about 1 minute. Add the smoked paprika. Stir to coat the vegetables. Add the reserved kale. Cook stirring until it starts to wilt, about 1 minute.
Add the chickpeas, chipotle pepper and enough stock to cover the vegetables. Bring to a boil. Lower the flame to medium low. Lay the cilantro on top of the vegetables in the pot. Cover. Simmer for 30 minutes or until the potatoes are soft enough to smash against the side of the pan. Taste for salt. Let sit 10 minutes. Remove and discard the cilantro stems. Serve ladled into bowls with a little extra olive oil drizzled on top and sprinkled with a little fresh chopped cilantro or parsley.
