Vegetarian Caldo Verde

Ingredients

• 3 tablespoons Olive oil
• 1 large Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 6 cups Vegetable broth
• 4 cups Curly kale, stems removed and very finely shredded
• 1 teaspoon Smoked paprika (Pimentón)
• 0.25 cup Sun-dried tomatoes in oil, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes(optional)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat and sauté the onions until translucent, about 5 minutes.

2. 2

   Add the minced garlic and smoked paprika, stirring for 1 minute until fragrant.

3. 3

   Add the cubed potatoes and vegetable broth to the pot, bringing the mixture to a boil.

4. 4

   Reduce heat to low, cover, and simmer for 15-20 minutes or until the potatoes are very tender.

5. 5

   Use a potato masher or immersion blender to lightly break up the potatoes directly in the pot to thicken the broth, leaving some chunks for texture.

6. 6

   Stir in the finely shredded kale and sun-dried tomatoes, cooking for 5 minutes until the kale is bright green and tender.

7. 7

   Season with salt, black pepper, and red pepper flakes to taste.

8. 8

   Ladle into bowls and finish with an extra drizzle of high-quality olive oil before serving.