Vegetarian Caldo Verde
Servings: 4
Total Time: 45 minutes
Ingredients
3 TBSP olive oil
1 medium yellow onion, finely diced
1 pound Yukon Gold potatoes, peeled and thinly sliced
3 medium garlic cloves, minced
6 cups water
12 ounces kale, stems removed, rinsed and julienned
salt
freshly ground pepper
Directions
1. Heat the oil in a dutch oven or large saucepan over medium heat.
2. Add the onion, potato, and garlic and cook, stirring occasionally, about 5 minutes.
3. Add the water and 2 tsp salt and bring to a boil.
4. Simmer until potatoes are tender, about 20 minutes.
5. Using a slotted spoon scoop as much of the potatoes out of the soup as you can and place them in a bowl then mash them with a potato masher.
6. Return the potatoes back into the soup. Cook, stirring occasionally, until soup has thickened a bit, about 10 minutes.
7. Stir the kale into the soup and cook about 5 more minutes or until kale is tender.
8. Add salt and freshly ground pepper to taste.
2. Add the onion, potato, and garlic and cook, stirring occasionally, about 5 minutes.
3. Add the water and 2 tsp salt and bring to a boil.
4. Simmer until potatoes are tender, about 20 minutes.
5. Using a slotted spoon scoop as much of the potatoes out of the soup as you can and place them in a bowl then mash them with a potato masher.
6. Return the potatoes back into the soup. Cook, stirring occasionally, until soup has thickened a bit, about 10 minutes.
7. Stir the kale into the soup and cook about 5 more minutes or until kale is tender.
8. Add salt and freshly ground pepper to taste.
