Chef Tom Fraker
Vegetarian Caldo
Vegetarian Caldo
Rated 5.0 stars by 1 users
Category
Soups & Sews
Cuisine
Mexican
Servings
4 - 6 servings
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
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1 tablespoon Extra Virgin Olive Oil
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1 Onion – peeled; diced
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1/8 teaspoon Melissa’s Himalayan Pink Salt
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1/8 teaspoon Melissa’s Rainbow Peppercorns (ground)
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6 cloves Melissa’s Peeled Garlic – smashed
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2 stalks Celery – ends trimmed; chopped
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2 Carrots – ends trimmed; chopped
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1 (14.5 oz.) can Diced Tomatoes
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¼ cup Sherry
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4 cups Vegetable Stock or Broth
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2 Bay Leaves
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1 ear Corn – cut into 1-inch rounds
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1 Tatuma Squash – large dice
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1 Chayote Squash – large dice
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½ Green Cabbage – cut into large wedges
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Chopped Fresh Cilantro
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Melissa’s Pickled Jalapeño Peppers
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Sliced Radish
Garnishes
Directions
In a pot, heat the olive oil and add the onions. Season with the salt and pepper and cook until the onions are translucent, about 3 minutes. Add the garlic, celery and carrots and cook for 3 minutes. Add the tomatoes and sherry and cook until almost dry, about 5 minutes. Add the vegetable stock and the next 4 ingredients and cook for 10 minutes. Add the cabbage and cook for 10 minutes longer. Serve with your preferred garnishes.
Recipe Note
Looking for a traditional recipe? Look no further: Try our Beef Caldo!
Filed in:
Caldo,
Caldo Kit,
Carrots,
Celery,
Chayote Squash,
Onions,
Organic Cabbage,
Peeled Garlic,
Soups & Sews,
Spice Grinders,
Tatuma Squash
