From Chef In


      • 1 onion,chopped
      • 2-3 garlic, minced
      • 2-3 large potatoes,chopped
      • 1 cup tempeh, cubed (optional)
      • 1 bunch Kale (about 1/2 pound)
      • 4-5 cups of Vegetable broth/water
      • salt and pepper to taste

Note: Non-Vegetarians can replace tempeh with chouriço. You can also use collard/turnip greens instead of kale.

Heat 1/2 tbsp of oil in a large saucepan. Saute the cubed tempeh until lightly fried about 2-3 min. I wanted to not only replace the traditional sausage in the soup but also wanted to incorporate protein in my soup. If you are not finicky like me about Protein, you can skip it for this recipe. Set the lightly fried tempeh aside.

In the same pan, add the onions and garlic along with salt. No oil is needed. The salt will help to sweat the onions out in 1-2 min. Add the potatoes and stir for another 1-2 minutes.

Add the vegetable broth (or water) along with pepper, close the lid and cook for 5-8 minutes or until the potatoes are cooked and mushy.

At this point you can either blend the potatoes in a processor or if you want it chunky like me (I keep it that way when a soup is my main course), simply mash the mixture lightly with a masher. You can also blend it using hand blender. Whatever works for you.

Chop the kale into very fine julienne. You can add as much as you like – more the better. Its a Kale soup after all.

Add the kale directly to the soup and let it simmer for 2-3 minutes or until the greens have wilted.

Serve warm topped with tempeh.

Caldo Verde