This dish is inspired by caldo verde (Portuguese), caldo galego (Galician), and my desire to not waste food. It uses the stems from collards and cabbage as a vegetable base, combined with plenty of garlic, thinly sliced potatoes, and our Curcumade blend. You can add sausage if you like but it's vegan as written.

Stem Soup

Christian Leue

Servings/Yield

4

Category

Soups

Stem Soup

Ingredients

  • 1 medium onion, peeled and thinly sliced

  • 2 cups very thinly sliced veggie stems (collards, kale, cabbage, etc.)

  • 2-3 medium potatoes, peeled, quartered and thinly sliced

  • Olive oil

  • 3-4 cloves of garlic, peeled and finely chopped

  • 2 tsp Curcumade

  • Water

  • About 1 Tbsp of miso paste*

  • Aleppo

  • Salt

  • Lemon

Directions

  1. Cover the bottom of a large pot with olive oil and heat on medium high.

  2. Add the onion and cook for 3-4 minutes, then add the stems and half of the potatoes.

  3. Cook for 7-8 minutes more, stirring occasionally, until the veggies have browned in spots. If anything sticks to the pot just use a spatula to scrape it up so it does not burn.

  4. Add the garlic and Curcumade and cook for 1-2 more minutes, then add the remaining potatoes and water to cover and bring to just below a boil, then reduce to a simmer.

  5. Cover loosely and cook until all veggies are tender (about 20-25 minutes).

  6. Dissolve the miso paste in a bit of the hot broth, then add it to the pot and stir well.

  7. Serve with fresh lemon, salt, and aleppo pepper, to your tastes.

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