Caldo Recipe Vegetarian: Easy and Delicious Comfort Soup

Caldo is a classic Latin American soup known for its comforting warmth, rich flavors, and nourishing ingredients. Traditionally made with meat or chicken, this vegetarian caldo recipe offers a delightful plant-based twist that doesn’t compromise on taste or heartiness.

Whether you’re looking for a wholesome meal to cozy up with on a chilly evening or searching for a nutritious way to enjoy seasonal vegetables, this caldo is the perfect choice. Packed with fresh vegetables, herbs, and fragrant spices, it brings together vibrant colors and textures in every spoonful.

What makes this caldo truly special is its simplicity and versatility. You can easily customize it to your liking by adding your favorite vegetables or grains.

Plus, it’s naturally gluten-free, dairy-free, and vegan, making it accessible for many dietary preferences. In this recipe, we’ll guide you through the easy steps to create a flavorful and satisfying vegetarian caldo that can become a staple in your kitchen.

Why You’ll Love This Recipe

This vegetarian caldo is a celebration of fresh produce and subtle spices that come together to create a heartwarming bowl of goodness. Unlike heavy soups, caldo is light yet satisfying, offering a gentle balance between broth and vegetables.

You’ll love how quickly it comes together, making it ideal for weeknight dinners or meal prepping. The combination of potatoes, corn, carrots, and herbs creates a harmony of flavors that’s both nostalgic and exciting.

Plus, this recipe is a fantastic way to sneak in extra veggies for the whole family!

Whether you’re a seasoned vegetarian or just exploring plant-based options, this caldo will quickly win your heart—and your taste buds.

Ingredients

• 4 cups vegetable broth (low sodium preferred)
• 2 medium potatoes, peeled and diced
• 1 large carrot, sliced
• 1 cup corn kernels (fresh or frozen)
• 1 small zucchini, diced
• 1/2 cup green beans, trimmed and halved
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tomato, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or ladle
• Measuring cups and spoons
• Soup bowls for serving

Instructions

1. Heat olive oil in the soup pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant.
2. Add minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
3. Stir in diced tomato and cook for 2-3 minutes until it softens and melds with the onion and garlic.
4. Sprinkle in the cumin and smoked paprika, stirring well to toast the spices for about 30 seconds. This step enhances their flavors.
5. Pour in the vegetable broth and bring the mixture to a gentle boil.
6. Add diced potatoes and carrots. Reduce heat to a simmer and cook for 10 minutes, or until the potatoes start to become tender.
7. Next, add corn, zucchini, and green beans. Continue to simmer for another 8-10 minutes until all vegetables are tender but still vibrant.
8. Season with salt and black pepper to taste. Adjust the seasoning as needed.
9. Turn off the heat and stir in fresh cilantro and lime juice for a bright, fresh finish.
10. Ladle the caldo into bowls and serve hot. Optionally, garnish with extra cilantro or a wedge of lime.

Tips & Variations

For a heartier version, add cooked chickpeas or white beans to the soup in the last 5 minutes of cooking.

If you like a little heat, toss in a diced jalapeño or a pinch of cayenne pepper when adding the spices.

For a smoky depth, try adding a chipotle pepper in adobo sauce or a dash of liquid smoke.

You can also vary the vegetables based on the season or what you have on hand. Sweet potatoes, butternut squash, or kale all work beautifully in this recipe.

If you prefer a thicker caldo, add a handful of broken noodles or small pasta shapes during the last 10 minutes of simmering.

Leftovers keep well in the fridge for up to 3 days and taste even better the next day as the flavors meld.

Nutrition Facts

Serving Suggestions

Enjoy this vegetarian caldo hot with a side of warm corn tortillas or crusty bread to soak up the delicious broth. A dollop of vegan sour cream or a sprinkle of queso fresco (for non-vegans) adds a creamy contrast.

For a more filling meal, serve the caldo alongside a fresh avocado salad or a quinoa pilaf. This soup also pairs wonderfully with lighter Mexican-inspired dishes like Lemon Ricotta Pasta With Arugula or a refreshing Huckleberry Margarita Recipe for a brunch spread.

Conclusion

This vegetarian caldo recipe is a beautiful example of how simple ingredients can come together to create a nourishing and flavorful meal. Its ease of preparation, coupled with the vibrant mix of fresh vegetables and spices, makes it a go-to recipe for both novice and experienced home cooks.

Whether you’re looking for a comforting soup to warm you up or a light yet satisfying dish to enjoy year-round, this caldo fits the bill. Don’t hesitate to experiment with the vegetables or spices to make it uniquely your own.

And if you’re interested in exploring more comforting and wholesome recipes, check out our Instant Pot Rabbit Recipe for a protein-packed option or our Low Fodmap Appetizer Recipes for tasty starters that cater to sensitive stomachs.

Happy cooking, and enjoy every warm, hearty spoonful of your vegetarian caldo!

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