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Vegetarian Caldo Verde with Smoked Paprika - Image 1

Vegetarian Caldo Verde with Smoked Paprika

European cuisineVegetarian cuisinePortuguese cuisine
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Vegetarian Caldo Verde with Smoked Paprika

Caldo Verde

  1. Vegetable Soups

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
Course
Soup
Complexity
Easy
Units:
Scale:

Ingredients

  • 2lb potatoes(peeled and roughly chopped)
  • 1 pc onion(large, chopped)
  • 4 pcs garlic(cloves, minced)
  • 3 tbsp olive oil
  • 1 tbsp smoked paprika(sweet or hot, to taste)
  • 1 3/5 qt vegetable broth
  • 7oz kale(tough stems removed, thinly sliced)
  • salt(to taste)
  • black pepper(freshly ground, to taste)

For Serving

  • 1lb crusty bread(sliced, toasted or grilled)
  • olive oil(for drizzling; extra)

Instructions

Soup Base

  1. Heat 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.
  2. Add the minced garlic and smoked paprika to the pot. Cook for another minute until fragrant, being careful not to burn the garlic.
  3. Add 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

  1. Use 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.
  2. Stir in the thinly sliced kale. Cook for another 5-7 minutes, or until the kale is tender but still vibrant green.
  3. Season the soup generously with salt and freshly ground black pepper to taste.

Serving

  1. Ladle the hot soup into bowls.
  2. Drizzle with a little extra olive oil and serve immediately with toasted crusty bread on the side for dipping.

Nutrition

Servings
6
Serving size (imperial)
13.5 fl oz
NutrientPer servingPer 100 mlTotal (6 servings)
Calories250.5 kcal62.6 kcal1,503 kcal
Protein8.2 g2.1 g49.2 g
Fat10.1 g2.5 g60.6 g
Carbs35.5 g8.9 g213 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.

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