Caldo Verde-ish with Kale + Garlic Scapes
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Ingredients
2 tbsp olive oil or avocado oil
1 medium yellow onion, diced
2 garlic scapes, thinly sliced (white + green parts)
3/4 tsp garlic powder (or 3 cloves garlic, minced)
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp black pepper
1 1/2 tsp sea salt, plus more to taste
4 cups vegetable broth
2 medium Yukon gold potatoes, peeled and diced (about 3 cups)
1 bunch kale, stems removed, leaves thinly sliced (about 5–6 packed cups)
Instructions
1.In a soup pot, warm oil over medium heat. Add onion and cook 5–6 minutes until soft.
2.Add sliced garlic scapes (and jalapeño if using). Cook 2 minutes.
3.Add garlic powder (or minced garlic, if using cloves), paprika, cumin, oregano, pepper, and salt. Stir 30 seconds until fragrant.
4.Add broth and potatoes. Bring to a boil, then reduce to a steady simmer. Cook 12–15 minutes, until potatoes are very tender.
5.Check for doneness: the potatoes should be soft enough to mash easily with a fork or spoon.
6.Use a potato masher to lightly mash some of the potatoes in the pot to thicken (or blend 1–2 cups of soup and return to pot).
7.Add kale and simmer 4–6 minutes until tender but still bright.
8.Check for doneness: the kale should look wilted and tender, but still bright green.
9.If using chicken, pork, or beef: stir it in at the end and warm through for 1–2 minutes.
10.Turn off heat and stir in lemon/lime juice (if using). Taste and adjust salt.
11.If using eggs: hard-boil for 10–12 minutes, cool in cold water, peel, and serve on top.
SERVINGS: 4
PREP TIME: 15 MIN
COOK TIME: 25 MIN
