Traditional Galician Caldo Soup (Caldo Gallego) With Vegan Alternative

Hello everyone! Today, I am excited to share with you a recipe for a traditional Spanish soup called “Galician Caldo” or caldo gallego. This hearty soup is perfect for cold winter days, and it’s packed with delicious vegetables and beans. We also have a great vegan alternative to the traditional recipe. The recipe is easy to follow, and the end result is a comforting and flavorful soup that will warm you up from the inside out.

Caldo is a very flexible recipe and can be adapted to suit different tastes and dietary preferences. The most important ingredient is the white beans, but other ingredients like potatoes, turnips and collard greens can be added or substituted based on what is available.

If you don’t have collard greens, you can substitute them with other leafy greens like kale, chard or spinach. These greens will add a similar texture and earthy flavor to the soup. Another option would be to add more root vegetables such as carrots and parsnips, which will add more sweetness and color. So if you don’t have collard greens or any other specific ingredient, don’t be afraid to get creative and experiment with different ingredients to make it your own.

Ingredients and Instructions

Galician caldo is a traditional soup from the Galicia region of northwest Spain. Here is a recipe for Galician caldo which includes meat. The vegan version is below:

Ingredients:

• 1 lb of beef shank
• 1 lb of pork shoulder
• 1 lb of chicken legs
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 turnip, diced
• 2 carrots, diced
• 1 leek, diced
• 1 cup of white beans, soaked overnight
• 1 cup of collard greens, chopped (see below for more information and alternative ideas)
• Salt and pepper to taste
• Olive oil
• Water

Instructions:

1. Heat some olive oil in a large pot over medium heat. Add the beef shank, pork shoulder, and chicken legs, and brown them on all sides. Remove the meats from the pot and set them aside.
2. Add the onion, garlic, turnip, carrots, and leek to the pot, and sauté until they are softened.
3. Return the meats to the pot, and add enough water to cover the ingredients by about an inch or two. Bring the soup to a boil, then reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the meats are tender.
4. Add the white beans, collard greens, and enough water to cover the ingredients. Season with salt and pepper to taste, and simmer for another 30 minutes, or until the beans are tender.
5. Serve the soup hot, with a loaf of crusty bread, if desired.

Note :

• This recipe is for a large pot of caldo, so you may want to reduce the ingredient amounts if you’re cooking for a smaller group.
• The recipe may vary based on the cook, you can add or remove ingredients as per your preference.

Vegan Caldo Recipe Alternative

Here is a vegan version of Galician caldo:

Ingredients:

• 1 onion, diced
• 3 cloves of garlic, minced
• 1 turnip, diced
• 2 carrots, diced
• 1 leek, diced
• 1 cup of white beans, soaked overnight
• 1 cup of collard greens, chopped
• Salt and pepper to taste
• Olive oil
• Water or vegetable stock

Instructions:

1. Heat some olive oil in a large pot over medium heat.
2. Add the onion, garlic, turnip, carrots, and leek to the pot, and sauté until they are softened.
3. Add the white beans, collard greens, and enough water or vegetable stock to cover the ingredients by about an inch or two. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the beans are tender.
4. Season with salt and pepper to taste.
5. Serve the soup hot, with a loaf of crusty bread, if desired.

Note:

• This recipe is for a large pot of caldo, so you may want to reduce the ingredient amounts if you’re cooking for a smaller group.
• You can use other vegetables as per your preference.
• You can also use store bought vegetable broth instead of water.

What Are Collard Greens

Collard greens are grown all over Galicia and are much loved. But if you are not familiar with collard greens, here’s a bit about them!

Collard greens are a type of leafy green vegetable that are commonly used in Southern American and African American cuisine. They are a member of the Brassica family, which also includes broccoli, cauliflower, and kale.

To prepare collard greens, you will first want to wash them thoroughly to remove any dirt or debris. Then, remove the tough stems by cutting along either side with a sharp knife. The leaves can then be chopped or left whole, depending on the recipe.

Collard greens are an excellent source of vitamin K, vitamin A, vitamin C and manganese. They are also a good source of calcium, iron, and other vitamins and minerals. They are also low in calories and high in fiber which makes them great for weight loss diets.

When cooking collard greens, it is best to cook them for a longer time at a lower temperature to break down the tough fibers and bring out their flavor. They can be boiled, sautéed, steamed, or braised. They are often paired with bacon or ham hocks for added flavor. They can also be used in soups, stews, and curries. Collard greens can also be eaten raw, they are delicious in salads.

You can also preserve collard greens by freezing them. Blanch them for 3 minutes, then plunge them in cold water, drain and pack them in a airtight container or a freezer bag and store them in the freezer.

Tips for Serving Caldo (Caldo Gallego)

Here are some tips for serving Galician caldo:

1. Serve it hot: Caldo is best enjoyed when it’s hot, so make sure to keep it warm until you’re ready to serve it.
2. Serve with bread: Caldo is often served with crusty bread, so make sure to have some on hand to dip into the soup.
3. Add toppings: You can add some toppings on caldo to make it more interesting, such as diced onions, chopped parsley, or a drizzle of olive oil.
4. Pair with wine: Caldo pairs well with a glass of white wine, particularly a young and fresh white wine like Godello or Albarino.
5. Be mindful of the season: Caldo is a hearty soup that is perfect for cold winter days, but it may not be as appealing during the summertime.
6. Serve in the traditional way: In Spain, caldo is typically served in a large, deep bowl, accompanied by a spoon and fork.
7. Presentation: Make sure to present the caldo in a way that makes it look appetizing. You can garnish it with some parsley or green onion for color.
8. Timing: Serve the caldo as a main course, after salad or appetizer, but before the dessert.
9. Adjust the seasoning : Taste the caldo before serving it and adjust the seasoning as needed.
10. Enjoy it with friends and family: Caldo is a traditional and comforting soup that’s meant to be shared with loved ones, so make sure to enjoy it in a relaxed and convivial setting.

History of Galician Caldo (Caldo Gallego) Soup

​Galician caldo, also known as “caldo gallego” is a traditional soup from the Galicia region of northwest Spain. The origins of the soup can be traced back to the Middle Ages, when it was a staple food for the rural population. At that time, caldo was made with whatever ingredients were available, such as potatoes, turnips, and collard greens. It was a simple, hearty soup that was easy to make and provided a filling meal for the farmers and their families.

The soup’s popularity spread as it was passed down from generation to generation, gaining fame among the region and later the whole of Spain. The key ingredient of caldo is the white beans, which is an important crop in Galicia, it is said that the soup was originally served with only white beans and water.

Caldo is considered a symbol of Galician culture, and it’s often served as a main course at traditional festivals and celebrations. Today, it’s a popular dish that can be found on the menu of many restaurants in Galicia and throughout Spain.

In recent years, caldo has become increasingly popular outside of Spain and can be found in many Spanish restaurants around the world. With its rich history, comforting flavors, and easy-to-find ingredients, it’s no wonder that caldo has become a beloved dish among many.

That’s it for now!

I hope you have found the recipe for Galician caldo to be both delicious and easy to make. This traditional Spanish soup is a comforting and hearty dish that is perfect for cold winter days. I also hope you found the tips and history of caldo informative and interesting. I have shared this recipe with you to give you an idea of the rich culinary history of Galicia, a beautiful region of Spain.

It’s a flexible recipe, and you can adapt it to suit your tastes and dietary preferences, whether you want to make it vegan or add more proteins. You can also substitute ingredients that you may not have on hand.

And if you enjoyed this recipe, I have lots more soup recipes to share with you. From classic French onion soup (with vegan alternative) to hearty lentil soup, I have something for every taste and occasion. So don’t hesitate to come back and check out more recipes from me.

In conclusion, I hope you enjoy making and eating this delicious caldo recipe and I would love to hear about your experience with it. Happy cooking!