This recipe is from Pao from 90-Day Fiancé and the show Foody Call on Discovery +. It’s originally called Caldo (warm) con (with) huevos (eggs.) So, I’m guessing that this vegan version would be called Caldo sans (without) eggs. 🤷🏻♀️
This is the most bland soup I’ve ever made as its “broth” consists only of water, almond milk, garlic, cilantro, green onion and salt. Pao said this was a soup that people eat in Colombia during a hangover or when they are sick. I wanted to make it because I love tofu and have never had it in a soup. She compared it to miso soup, which I have also never had.
And as bland as it is— it’s strangely addicting. It goes well with a rainy day, Discovery + binge-watching and a blanket, which we are having and doing today. My favorite!
Try it and let me know what you think.
2- medium russet potatoes, peeled and diced.
8 cups -water
Himalayan pink salt
4-green onions, chopped
1/2 bunch cilantro, chopped
2- cloves garlic, chopped
1/2 cup- almond milk
4 -large eggs or if vegan 1 block of organic tofu, pressed and diced into bite-sized pieces
Peel potatoes and add to a large saucepan with eight cups of water and season with salt. Boil until potatoes are fork tender.
Add green onions, garlic and cilantro and cook another five minutes. Add plant milk and tofu and stir. Allow to heat through. You can do this by turning off the heat and letting it sit for ten minutes.
If using eggs: omit the milk and carefully add four raw eggs to the broth after swirling the pan just a bit to create a swirl. Gently drop your egg into the swirl. This keeps your egg circular and prevents it from spreading into the others. Poach your egg until the whites are soft and the yolk is set, about five minutes.