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Caldo Gallego

January 29, 2009

Huh?  Caldo Gallego.  I don’t know what it means, but it’s a Spanish soup and I made mine vegetarian.  You might have noticed that I’ve been making a lot of soups and I think that’s because I realized that a soup loaded with vegetables is like a salad for winter.  This one is chock full of greens and vegetables, and a little protein from chickpeas.  This is a great starter soup, or would be a good meal with a Manchego grilled cheese sandwich.  If you don’t want a vegetarian version, add some chopped Spanish chorizo in at the beginning.  Serves 6.


1 T olive oil

1 large Spanish or yellow onion, diced

2 carrots, peeled and diced

2 ribs celery, diced

1 turnip, peeled and diced

1 Yukon Gold potato, peeled and thinly sliced

3/4 t paprika

3/4-1 t hot smoked paprika, depending on how spicy you want it

2 bay leaves, broken

8 c vegetable stock

1 bunch turnip greens, washed and roughly chopped

1 14 oz can chickpeas, drained and rinsed

Salt to taste


Heat olive oil in a large Dutch oven over medium heat.  Add onion, carrots, celery and turnip and cook, stirring occasionally, until vegetables are tender and there is a light brown coating on the bottom of the pan- about 30 minutes.  Add sliced potato, bay leaves and both paprikas and stir to coat the vegetables in the spices.  Cook, stirring occasionally, until potatoes are a little tender, about 10 minutes.  Add vegetable stock, scraping brown glaze off the bottom of the pan, and bring to a boil.  Reduce heat to medium and cook, covered, for 20-30 minutes, until the potatoes are tender.  Stir in turnip greens and chickpeas and cook for 10 more minutes, covered, until the greens are tender.  Season with salt to taste, and serve.

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