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
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Interesting vegetarian caldo verde, makes a comforting meal with some bread slices na, healthy dish there.
That soup looks so comforting Harini. This time of the year anything soothing like that tastes delicious.
A comforting and full of nutrition soup. Can have this any time.
Soup and bread make a lovely dinner , it is as yet pretty hot in India , so we got to wait for such fantastic meal .
Soups are our favourites in winter nights. Looks so comforting.
That is a very inviting soup. Would love to make this loaded up soup for dinner during the fall season.
That is a lovely soup. Would pair perfectly with a loaf of home baked bread