More soup! I’m surprised we’re not floating around here.
I’ve been stressing a bit lately – this quarter has been ridiculous school wise. I keep trying to tell myself to look on the bright side of things; I have a guaranteed job and only 20 more weeks of class.
But my birthday is Monday (yay!) and my family is taking me to the casino next Saturday for a little bit of birthday fun so at least that’s something to look forward to.
Am I the only one who silently chants “No whammies, no whammies, no whammies, stop!” while playing penny slot machines?
Anyway, back to the point of this post. Caldo Verde basically mean green soup and is excellent if you’re striving to eat more leafy greens. I went the kale route, but you could easily use collards instead.
What I love about this is how simple it is – the ingredients are super minimal but somehow combine into one delicious dish.
I almost put this in a bread bowl but ran out of time and didn’t get a chance to bake any. Instead I went the quick route and just bought a loaf of whole grain crusty bread to serve alongside.
To bump up the flavor a bit I garnished with a bit of Parmesan and additional smoked Spanish paprika and highly recommend it.
Don’t be afraid to use more seasonings here than you think you need, since it’s a simple soup you’ll need it to really get the best effect.
- 1 Tbsp olive oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 1 lb potatoes, peeled and finely diced
- 4 cups chicken or vegetable stock
- 2 cups water
- 2 bay leaves
- Salt and Pepper
- 1 – 2 tsp smoked Spanish Paprika plus more to garnish
- 1 ½ lbs kale or collard greens, stems removed and thinly sliced
- Parmesan cheese, for garnish (optional)
- In a large Dutch oven, heat the olive oil over medium heat. Sauté the garlic and onion for 3 – 5 minutes until soft but not browned.
- Add in the kale (you may have to do this in bunches) until it’s wilted down, another 5 – 8 minutes. Add in potatoes, stock, water, bay leaves, salt, pepper and Spanish paprika. Bring to a boil, reduce heat, and simmer for 12 – 18 minutes until the potatoes are tender.
- Taste and adjust any seasoning, adding more as needed. Split between four bowls and garnish with additional paprika along with Parmesan. Serve with crusty bread.