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Caldo Verde with Smokey Little Willies

With roasted tomato on toasted ciabatta
Chiara M.
Chiara M.Update op November 04, 2025
Krijg tot wel € 90 korting op je eerste 4 boxen
Krijg tot wel € 90 korting op je eerste 4 boxen
Calorieën
682 kcal
Eiwitten
23.4g eiwitten
Bereidingstijd
20 minuten
Difficulty
Makkelijk
Allergenen:
  • Soja
  • Tarwe
  • Gluten
  • Haver
  • Rogge
  • Melk (inclusief lactose)
  • Mosterd
  • Selderij
  • Ei
  • Kan sporen van allergenen bevatten
  • Gluten
  • Noten
  • Sesamzaad
  • Soja

Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Hoeveelheden

3 stuk(s)

Saucissekes van de Vegetarische Slager®

(Bevat: Soja, Tarwe, Gluten, Haver Kan bevatten: Melk (inclusief lactose), Mosterd, Selderij, Ei)

75 gram

Gesneden boerenkool

200 gram

Aardappelen

1 stuk(s)

Ui

1 stuk(s)

Knoflookteen

1.5 tl

Gerookt paprikapoeder

½ zakje(s)

Peruaanse kruidenmix

½ zakje(s)

Gedroogde oregano

1.5 stuk(s)

Tomaat

½ stuk(s)

Witte ciabatta

(Bevat: Tarwe, Gluten, Rogge Kan bevatten: Melk (inclusief lactose), Mosterd, Ei, Gluten, Noten, Sesamzaad, Soja)

Niet inbegrepen in jouw bezorging

1 el

Olijfolie

1 tl

Wittewijnazijn

naar smaak

Zout

1 tl

Mosterd

350 ml

Zoutarme paddenstoelen- of groentebouillon

Energie (kJ)2854 kJ
Energie (kcal)682 kcal
Vetten28.9 g
waarvan verzadigd4 g
Koolhydraten73.9 g
waarvan suikers12.9 g
Vezels19.9 g
Eiwitten23.4 g
Zout3.5 g
Potassium1265.2 mg
Calcium44.3 mg
Iron5.4 mg
Bakplaat met bakpapier
Soeppan of grote pan met deksel
Staafmixer

Instructies

1
  • Preheat the oven to 200°C and prepare the stock.
  • Cut half the garlic into slices and peel the rest.
  • Cut the onion into half rings.
  • Peel or thoroughly wash and dice the potatoes.
2
  • Heat a drizzle of olive oil in a large stock pot.
  • Fry the onion, sliced garlic, potatoes on medium-high heat for 2 - 3 minutes, stirring regularly.
  • Deglaze with wine vinegar, Peruvian-style spices, the stock, and bring to a boil. Let it simmer for 12 minutes.
  • Prepare two parchment-lined baking sheets.
3
  • Meanwhile, cut the Little Willies and tomato into thin slices. 
  • In a large bowl combine the Little Willies with a drizzle of olive oil, with mustard and smoked paprika. Season to taste with salt and pepper and transfer to one parchment-lined baking sheet
  • Cut the bread and tomato into slices. Put the bread on one half of a parchment-lined baking sheet. Add the tomato to the other half of the parchment-lined baking sheet and sprinkle the oregano on top. Drizzle both over some olive oil.
  • Season to taste with salt and pepper, and bake everything in the oven for 6 -  minutes.
4
  • Blend the soup with an immersion blender, adding more stock until it reaches the preferred thickness.
  • Add the kale and boil for another 5 minutes. Season to taste with salt and pepper.
  • Serve the soup in bowls and top with the little willies.
  • Spread the garlic glove over the bread, top with the roasted tomato, and serve on the side.

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