Caldo Verde Soup (Vegetarian)
A warm and cozy vegetarian version of Caldo Verde Soup.
Ingredients
- 8 oz Kale, finely shredded 1 Large bunch or 2 smaller bunches
- 1 lb Russet or Yukon Gold Potatoes, peeled and cubed Approx 3 medium sized
- 1 large Onion, chopped
- 1 large Garlic clove, minced
- 32 oz Vegetable Broth
- 1 cup Water
- 1 tbsp Olive Oil
- Salt & Pepper, to taste
- Croutons Homemade or store bought
Instructions
- In a large stockpot, gently warm 1 Tbsp of olive oil.
- Add the diced onions and sauté for 5 minutes.
- Add the minced garlic and sauté for 1 minute.
- Pour in the vegetable broth, 1 cup of water, then add in the potatoes and kale.
- Simmer on medium low until the potatoes are fork tender and the kale is cooked.
- Add salt and pepper to taste.
- Top with croutons (optional)
Notes
If buying croutons I suggest garlic flavored ones.
To make with sausage: slice sausage and sautè with the onions and garlic. Then proceed with the recipe.
To make croutons: Tear bite size pieces of a regular sourdough loaf or a gluten-free rustic loaf (the Schar brand is a good one to use.) Lay them evenly onto a baking sheet lined with parchment paper. Sprinkle with salt, black pepper, and garlic powder. Drizzle with olive oil ensuring all the pieces are slightly coated. Then mix it all together on the baking sheet. Bake at 400°F for about 5 - 6 minutes then stir, continue baking another 5-6 minutes until the croutons are slightly browned and toasty.
Store in the refrigerator up to 3 days.
Nutrition
Serving: 1cupCalories: 91kcalCarbohydrates: 20gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.05gSodium: 632mgPotassium: 485mgFiber: 3gSugar: 3gVitamin A: 4100IUVitamin C: 42mgCalcium: 114mgIron: 1mg
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