Vegan Caldo Verde
* 1 large yellow onion diced
* 1 lb carrots sliced
* 6 cloves of garlic minced (but go with your heart as always for garlic)
* Cayenne pepper
* 2 tbsp Better Than Boullion veggie base (optional)
* 2-3 russet potatoes sliced
* 1-3 bunches of kale chopped depending on bunch size on how much of a kale fiend you are (lacinato is my preference)
* 1-2 cans of cannellini beans
In a large dutch oven (mine is 5.5 quarts) or pot heat 2-3 tbsp olive oil over medium heat and saute the onion and carrots for a few minutes. I sprinkle in some kosher salt, black pepper, and cayenne pepper too. Throw in the garlic and saute for another minute. I like to turn up the heat to medium high to get the fond/caramelization at the bottom of the vessel, just be careful that it doesn't burn.
Pour in 2.5 quarts of cold tap water and scrape off the fond at the bottom of the pan with a wooden spoon. This may result in a satisfactory broth on its own for you, but you can add the veggie base if you want. Turn up the heat to high to get the broth to boil, then toss in the potatoes. Turn heat back down to medium to maintain boil.
When the potatoes are tender, go to town on them with a masher, then add the kale. When the kale is like 2/3 done I add the cannellini beans and keep cooking until the kale and beans are done.
I love this recipe bc it's easy to shop for, easy to make, filling (you can add leftover rice to make it even more filling), budget-friendly, and nutritious. You can freeze it too.
I'd love to show you how it's done and we can enjoy soup together lmao
White rice + broccoli + protein
Most of the time I'll use canned sardines or ground turkey or pork chops or chicken breast/thigh, but I've used tofu before.
Jun 28, 2024
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masteroogway Hmmmm I'll time myself next time I make it lololol but I'd say under an hour
honestly I could add the kale a little bit after the potatoes and cook them together to save time. Serious Eats has a recipe that claims 45 minutes
deardoveswings you get it!!! Once I started using better than bouillon maybe a year or two ago, I never looked back to boxed broth
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So easy so cozy so yummy so filling so ahhhhhh 🥰
I’ve always made caldo verde for weeknight dinners, but a month ago I started craving chicken noodle soup and Chef John’s recipe is my go-to with making your own roasted chicken broth.
A vegan variation of caldo verde is a game changer too tbh, so much cheaper and a batch can feed an army when you add some beans and rice
Feb 3, 2024
One pot makes four hearty meals!! Cheap and easy and great to spend an hour on it one night and be sorted for half the week.
Brief recipe:
Heat oil/butter
Finely chop at least three cloves of garlic and warm
Throw in some cumin, turmeric, chilli flakes, and any other spices you like (I use a korma blend with different ones in)
Keep stirring so garlic doesn't burn and when they're fragrant throw in a cup or so of lentils to toast (I like red unsoaked ones)
Add in 1 or 2 sweet potatoes (cubed into small pieces) and keep stirring
Throw in a can of good chopped tomatoes
Add a cup and a half of hot water and vegetable stock
Big stir
Bring to a boil
Ten minutes later reduce to simmer (goal is to cook off the water)
Simmer for five minutes
Add in a can of coconut milk and stir
Stir in a couple handfuls of kale to wilt
Add salt and pepper
Once you're satisfied it's reduced enough (around 20 mins cooking time) turn off heat and leave for ten minutes
Done! Healthy and delicious
Apr 3, 2024
🍲
You have things that are wilting, crying out to be used. I had a slightly soft turnip, carrot, bendy celery, and scallions that we’re getting a wee bit slimy.
Brown the vegetables that can handle it (the root vegetables—don’t put your alliums 🧅 yet)
Then add the softer stuff, celery, onion, leek, whateva.
Big bomb of garlic and Rosemary, if you have it.
At this point I add a base that I use for a lot of soups and such which is tomato paste and miso (bc I never have stock on me). And whatever spices you think go. Paprika and cumin.
Can of chickpeas. Mash like 1/3 of them for thicker soup base.
If you have a hardy green like kale, chop it up, toss it in. if your greens are not Hardy, add later.
Some tomatoes, canned peeled. (TIP: do NOT add the sauce from these canned tomatoes, save it for later or something, it’d simply too powerful and will cover up the tastes.)
Water — enough that some will evaporate and you’ll still have enough soup in the pot. and salt, a good amount bc vegetable soup needs it and if you’re like me haven’t used stock..
Let boil, then simmer Like 20 mins. Taste. MAJOR: apple cider vinegar and W sauce puts this shit over the edge !! You can toss in some pasta like ditalini if you want. Grown up alphabet soup. I actually do not cook the pasta in the soup bc it fucks up the water levels, make on the side and then add imo.
Ok enjoy :-)
Mar 5, 2024
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