Caldo de Pollo with Summer Greens (Vegetarian Base)
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Ingredients
2 tbsp olive oil or avocado oil
1 medium onion, diced
3/4 tsp garlic powder (or 3 cloves garlic, minced)
2 carrots, sliced
1 medium zucchini, diced
4 cups vegetable broth
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp sea salt, plus more to taste
1/4 tsp black pepper
3 cups chopped summer greens (chard, kale, spinach,
or beet greens)
1/4 cup chopped cilantro
Instructions
1.If using hard-boiled eggs: boil eggs for 10–12 minutes, then cool, peel, and set aside.
2.Warm oil in a pot over medium heat. Add onion (and jalapeño if using) and cook 5 minutes.
3.Add garlic powder (or minced garlic, if using cloves), cumin, oregano, salt, and pepper; stir 30 seconds.
4.Add carrots and cook 3 minutes.
5.Add broth and zucchini. Bring to a boil, then simmer 12–15 minutes until carrots are tender.
6.Check for doneness: the carrots should be soft enough to pierce easily with a fork, and the zucchini should look tender but not falling apart.
7.Add greens and simmer 2–3 minutes until wilted.
8.Check for doneness: the greens should look wilted down and tender, but still bright in color.
9.If using shredded chicken: Stir it in now and cook 1–2 minutes to warm through.
10.If using beans: warm them separately and serve on the side, or stir them in at the end just to heat through.
11.If poaching eggs: Crack eggs into the gently simmering soup and cook 3–4 minutes, or to your preferred doneness.
12.Turn off heat. Stir in cilantro. Taste and adjust salt.
13.If using lime juice, stir it in at the end.
14.If using hard-boiled eggs: Slice and serve on top.
SERVINGS: 4
PREP TIME: 15 MIN
COOK TIME: 25 MIN
TOTAL TIME: 40 MIN
