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

Name: Stem Soup
Yield: 4
Cuisine: Soups
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 miso paste*; Aleppo; Salt; Lemon

Rated 4 stars by 2 users

Servings

4

Author:

Christian Leue

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 miso paste*
Aleppo
Salt
Lemon

Directions

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 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.

Recipe Note

Recipe Notes

• 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.

Variations & Ideas

• 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? Please email christian@laboiteny.com

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Stem Soup

Stem Soup

Category

Servings

Author:

Ingredients

Directions

Recipe Note

Recipe Notes

Variations & Ideas

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