Soups
4
Christian Leue
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
Cover the bottom of a large pot with olive oil and heat on medium high.
Add the onion and cook for 3-4 minutes, then add the stems and half of the potatoes.
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.
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.
Cover loosely and cook until all veggies are tender (about 20-25 minutes).
Dissolve the miso paste in a bit of the hot broth, then add it to the pot and stir well.
Serve with fresh lemon, salt, and aleppo pepper, to your tastes.
• you can use any kind of miso you like, white will be sweeter, red will have a bit more of a savory character, as you prefer.
• For a creamy soup try stirring in a few tablespoons of potato flakes towards the end of cooking. Or add some sour cream when serving.
• This soup is vegan but is also wonderful with some sautéed chorizo added, and/or chicken stock instead of water.
• For more of a green soup you can add some Couve à Mineira on top when serving, it's perfect because you use all of your greens this way. Especially great with some sour cream or yogurt.
Questions about this recipe? Contact us at info@laboiteny.com
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