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Portuguese Garlic Soup With Kale And Potato

DelectablePlanet's picture
This soup is wonderful on a cold, winter night. If you want to make it spicier, add more chili flakes or chili powder.
Ingredients
  Water/Vegetable broth 4 Cup (64 tbs)
  Onion 1 , diced
  Garlic 10 Clove (50 gm), minced
  Chipotle in adobo sauce/1/8 tsp crushed red pepper flakes 1
  Potatoes/3 small potatoes 2 Large, diced (Russet Potatoes)
  Salt 1⁄2 Teaspoon
  Kale 4 Cup (64 tbs), stemmed, finely chopped
  Crushed tomatoes/Tomato sauce 1 Cup (16 tbs)
  Vegetarian sausage 6 Ounce
Directions

Heat 1/2 cup of the water in a large pot. Add the onion, garlic, and chili and cook over high heat, stirring often, for 3 to 5 minutes, or until the onion is soft.
Add the remaining 3 1/2 cups of broth or water, the potatoes, and optional salt. Bring to a simmer, cover, and cook, stirring occasionally, for about 20 minutes, or until the potatoes are tender when pierced with a knife.
Stir in the kale and crushed tomatoes. Cover and cook for about 5 minutes, or until the kale is tender.
Crumble the vegetarian sausage into the soup, stir to mix, and heat until the soup is steaming and the sausage is heated through.
Stored in a covered container in the refrigerator, leftover Portuguese Kale and Potato soup will keep for up to 3 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Portuguese
Course: 
Appetizer
Taste: 
Savory
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Potato, Vegetable
Interest: 
Party
Restriction: 
Low Cholesterol
Now for a recipe Portuguese-style? Why not! This recipe uses kale and potatoes. This recipe is really healthy and is a great cancer fighter and immune booster. Flavored with loads of garlic this is a simple dish, that’s simply flavored. Watch Katherine as she prepares this.

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