Caldo Verde
Creamy vegetable soup with kale and carrot slices — light and nourishing
STARTERS
Total
50min
Prep
10min
Cook
40min
Servings:bowls of soup
- 280 grOnion
- 100 grPotato
- 400 grCourgette
- 3 clovesGarlic
- 750 mlWater
- 20 grOlive Oil
- 1Small Carrot
- 100 grFinely Shredded Kale
- Salt to taste
Caldo Verde
Creamy vegetable soup with kale and carrot slices — light and nourishing
STARTERS
Total
50min
Prep
10min
Cook
40min
Servings:bowls of soup
INGREDIENTS
- 280 grOnion
- 100 grPotato
- 400 grCourgette
- 3 clovesGarlic
- 750 mlWater
- 20 grOlive Oil
- 1Small Carrot
- 100 grFinely Shredded Kale
- Salt to taste
INSTRUCTIONS
- 1Peel the onion, potato, courgette and garlic. Roughly chop and place in a pot.
- 2Add the water, salt and olive oil.
- 3Bring to a boil, then simmer on low heat for about 30 minutes until everything is well cooked.
- 4Meanwhile, finely shred the kale and slice the carrot into rounds. Set aside.
- 5Blend the contents of the pot with a blender or hand blender until smooth.
- 6Finally, add the carrot and kale to the soup and stir. Cook over low heat for about 10 minutes until the carrot and kale are cooked through.
NOTES
- I usually steam the kale while the soup cooks.