Caldo Verde (green soup)

Here is an amazing and easy soup that my family LOVES! It incorporates garlic, kale and potatoes which are just a few ingredients that I can't get enough of. The flavor is great and you just can't go wrong with it ... one time I used garlic powder because I forgot to grab some fresh bulbs from the grocery (and I ran out of my dad's home grown) and it was still very good!  My midwife from Fort Collins, printed out this recipe for me when I was pregnant with Ean ... over 6 years ago. It comes from Madhur Jaffery's World of the East Vegetarian Cooking cook book (which I just got in the mail from Amazon!!!! AND IT ROCKS!!!) Caldo Verde means green soup because it is typically blended smooth (until it's green) but personally, I like it chunky and broth-y (but boys like it pureed).

This is a great way to get in your "greens." My friend, Kelly, made this soup last month and she said it reminded her of french onion soup (only with kale and potatoes) ... And I agree - just without all the cheese. Kelly added garam masala and said it was a great addition. Garam Masala is a spice mix common in Indian cuisine. Here it shows you how to make it homemade or you can find in your health food store's bulk section. I like to add 1 tsp. dried rosemary and grated parmesan cheese for garnish. It gives the soup a great flavor and goes well with a French Boule (crusty french bread).

 

Tell me how you like it! 

Caldo Verde Soup

Madhur Jaffery's World of the East Vegetarian Cooking 
Slightly altered by Elisha

Serves 4-6

4 medium sized potatoes, chopped into 3/4-inch dice

1 medium sized onion, coarsely chopped

1 tsp dried rosemary or any other herb you enjoy

2 cups coarsely chopped kale leaves, firmly packed

12 cloves of garlic, peeled and chopped

1 1/4 teaspoons salt

1 tablespoon olive oil 

6 cups vegetable stock 

Freshly ground black pepper

Parmesan cheese, grated (for garnish)

Warm the olive oil in a large soup pot over med-high heat. Add the onions and saute for about 5 minutes. Add the potatoes and saute for 10 minutes more, stirring often. Add the garlic and rosemary and stir for a minute until fragrant. Next, add the vegetable stock and salt. Bring to a boil. Cover and simmer gently until the potatoes are tender, about 15 minutes. Test a potato to see if it is soft. Add kale, stir and remove from heat and let sit for 15 minutes to soften the kale.* 


If desired, blend the soup to your desired consistency.*

Add salt and pepper to taste and serve with grated Parmesan cheese and french bread.

*Many recipes instruct cooking kale for long periods. However, kale is very nutritious and is best eaten only slightly steamed (in my opinion). You can cook it longer if you like.

*We blend this soup for our young boys but my husband and I enjoy it chunky and broth-y.