Caldo Gallego (Vegan)

recipes soups vegan vegetarian

One of my favorite soups from Spain but the vegan version of it.

Prep: 10 minutes

Cook: 25 minutes


  • 2 Tbsp olive oil
  • 1/2 red onion
  • 4 cloves garlic
  • salt, to taste
  • 6 cups low sodium veggie broth
  • 1.5 pounds of red potatoes
  • 1 can white beans
  • 1/2 bunch kale
  • Pinch smoked paprika
  • Optional: soyrizo


  • Large pot


  1. In a large pot, sauté onions and garlic in olive oil, season with salt
  2. Add veggie broth, and bring to a boil
  3. Add the potatoes and beans. If needed, add water to cover the potatoes by 1/2 inch. Add smoked paprika to taste.
  4. Optional step: leave the soyrizo in its casing but poke it in a few places to let the flavor into the broth as the potatoes cook. (Remove before serving and save for another use.)
  5. Lower the heat and simmer, covered, for 20 minutes, or until potatoes are fork tender.
  6. Add kale, cook until kale is softened (about 2 minutes)