BM #81 Week 4 Day 3 -
I was first skeptical initially as I thought that the soup had very minimal spices. But the humble ingredients in this soup added a subtle flavor which was comforting by itself. My family agrees with that and we enjoyed a hearty dinner with this soup and bread.
Recipe Adapted from here
Ingredients -
Olive Oil 1 Tbsp
Onions, chopped 1/2 cup
Garlic minced 2-3 cloves
Potatoes, peeled and cubed 1 cup
Vegetable Broth 5 cups
Pinto Beans, Boiled 1 cup
Salt and Pepper as needed
Kale / Collard Greens / Spinach 2 cups
Tomatoes, diced 1/2 cup
Method Of Preparation -
In a heated stock pot, add oil and saute onions. After they turn into a light golden color, add the minced garlic and pour the vegetable broth. Let it come to a boil.
Add in the cubed potatoes and boiled pinto beans, cover and let the potatoes cook (8-10 minutes).
Add in the greens (I used Spinach) and let them cook for a couple of minutes until they are just about cooked.
Sprinkle salt and pepper as needed.
Add in the chopped tomatoes and let the soup boil for a few more minutes.
Remove from heat and serve with warm bread.
Preparation Time 30 minutes
Serves 5-6
Interesting vegetarian caldo verde, makes a comforting meal with some bread slices na, healthy dish there.
ReplyDeleteThat soup looks so comforting Harini. This time of the year anything soothing like that tastes delicious.
ReplyDeleteA comforting and full of nutrition soup. Can have this any time.
ReplyDeleteSoup and bread make a lovely dinner , it is as yet pretty hot in India , so we got to wait for such fantastic meal .
ReplyDeleteSoups are our favourites in winter nights. Looks so comforting.
ReplyDeleteThat is a very inviting soup. Would love to make this loaded up soup for dinner during the fall season.
ReplyDeleteThat is a lovely soup. Would pair perfectly with a loaf of home baked bread
ReplyDelete