Vegetarian Portuguese Kale Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This isn't traditional portuguese soup but it's nice. You can use real pork chourico or linguica inplace of the soy. I've always eaten this with alittle lemon juice (which I'm surprised the resturant doesn't use) and crusty rolls. Read more . Oh and I also omit the turnip and use sweet potato instead (personal taste). To stay true to the resturant I left the turnip in the recipe. Ingredients:
1 tablespoon olive oil |
1 tablespoon finely chopped garlic |
1/2 cup diced onions |
1/2 diced turnip |
1/2 cup diced carrots |
1 bunch kale, stemmed and roughly chopped |
6 ounces soy chorizo, chopped (vegetarian chorizo) |
3 bay leaves |
3 tablespoons chopped fresh parsley leaves |
2 tablespoons chopped fresh thyme leaves |
6 cups vegetable stock |
1 cup kidney beans |
3/4 cup diced tomatoes (6 ounces) |
10 ounces diced potatoes (about 2 medium) |
Directions:
1. In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the veg. stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
2. Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
3. Remove the bay leaves and serve hot. Enjoy!
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