The classic Canarian soup Caldo de Millo combines tender potatoes, sweet corn and rich spices such as Spanish smoked paprika, cumin and saffron. The result is a delicious, hearty soup finished with poached eggs – a satisfying main course on its own.
- Category
- soup
- Portion
- 300 g
- Yield
- 10 servings
- Nature (TCM)
- neutral
- Nature (Ayurveda)
- vata ↓ · pitta ° · kapha °
TCM: Potatoes and corn are neutral; onion, garlic and paprika are gently warming, and tomatoes cool things back into balance.
Ayurveda: A hearty potato-and-corn soup with egg that grounds and nourishes; suitable as a main course.
Ingredients
- Extra virgin olive oil – 150 ml
- Onions (medium) – 2.5
- Garlic – 15 cloves
- Red bell peppers – 2.5
- Potatoes (medium) – 10
- Frozen corn – 400 g
- Tomatoes – 2.5 l (chopped/grated)
- Sweet smoked paprika – 6.5 g
- Ground cumin – 6.25 g
- Vegetable stock – 6 l
- Saffron threads – 0.85 g
- Fresh parsley leaves – 19 g
- Fresh cilantro – 12.5 g
- Eggs – 10
- Salt and black pepper – to taste
Method
- Finely chop the onion, mince the garlic, cut the bell peppers into small pieces and grate the tomatoes.
- Heat the oil in a pot, add the onion and peppers and sauté until soft.
- Add the garlic and let it sizzle in the oil for a moment, then add the grated tomatoes.
- After a little while, add the diced potatoes and the corn.
- Add the smoked paprika and cumin and season with salt and pepper. Stir.
- Pour in the stock and add the saffron, parsley and cilantro. Bring to a boil, then lower the heat and simmer for 20–25 minutes, until the potatoes are soft.
- Take off the lid, pour the eggs into the soup, cover and simmer for about another 3 minutes so the eggs "poach" in the soup.
- Serve hot, sprinkled with fresh parsley and cilantro.
Serving
Serve as a main-course soup. The egg gives the soup a nourishing, creamy texture.
Key ingredients
- Corn
- Sweetness and fibre; corn tortillas are gluten-free.
- Potatoes
- Complex carbohydrates, potassium and vitamin C; a filling side.
- Tomatoes (peeled / passata)
- Lycopene (an antioxidant), the umami base of sauces.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Red bell pepper
- High in vitamin C and antioxidants; sweet once roasted.
- Cumin
- Supports digestion and eases bloating; a source of iron.
Why it’s good for the body
- Potatoes and corn provide quality carbohydrates and fiber.
- The herbs and spices have antioxidant effects and stimulate the appetite.
- Olive oil is a source of healthy fats and helps the body absorb vitamins.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- For a smoother texture, you can blend part of the potatoes and return them to the soup.
- For a richer version, use some root-vegetable stock.
- Eggs – watch how far you cook them, depending on preference (softly poached / firmer).