Vegetarian Caldo Verde with Smoked Paprika
Vegetarian Caldo Verde with Smoked Paprika
Classic DishCaldo Verde
Prep: 20 min • Cook: 30 min. A flavorful vegetarian version of Caldo Verde, where smoked paprika adds depth and a rich, smoky character, complemented by crusty bread for dipping. This hearty soup is a comforting classic, reimagined.
- Preparation time
- 20 min
- Cooking time
- 30 min
- Total time
- 50 min
- Servings
- 6
Instructions
Soup Base
- 1Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 2Add the minced garlic and smoked paprika to the pot. Cook for another minute until fragrant, being careful not to burn the garlic.
- 3Add the chopped potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until the potatoes are very tender.
Puree and Finish
- 1Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender (be cautious with hot liquids) and process until smooth, then return to the pot.
- 2Stir in the thinly sliced kale. Cook for another 5-7 minutes, or until the kale is tender but still vibrant green.
- 3Season the soup generously with salt and freshly ground black pepper to taste.
Serving
- 1Ladle the hot soup into bowls.
- 2Drizzle with a little extra olive oil and serve immediately with toasted crusty bread on the side for dipping.
Nutrition Information
- Calories
- 251 kcal
- Protein
- 8 g
- Fat
- 10 g
- Carbs
- 36 g
| Nutrient | Per serving |
|---|---|
| Calories | 251 kcal |
| Protein | 8 g |
| Fat | 10 g |
| Carbs | 36 g |
Tips
- Slice the kale very thinly to ensure it cooks quickly and evenly in the soup.
- Adjust the amount of smoked paprika to your preference for a smokier or milder flavor profile.
- Toasted or grilled bread drizzled with olive oil makes for a perfect accompaniment to soak up the delicious broth.
