Caldo Verde with Smokey Little Willies
With roasted tomato on toasted ciabatta
Calorieën
:
682 kcalEiwitten
:
23.4g eiwittenBereidingstijd
:
20 minutenDifficulty
:
MakkelijkVeggie
Caloriebewust
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.
Ingrediënten
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
Benodigdheden
•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.
