This soup is wonderful on a cold, winter night. If you want to make it spicier, add more chili flakes or chili powder.
4 Cup (64 tbs)
1 , diced
10 Clove (50 gm), minced
Chipotle in adobo sauce/1/8 tsp crushed red pepper flakes
Potatoes/3 small potatoes
2 Large, diced (Russet Potatoes)
4 Cup (64 tbs), stemmed, finely chopped
Crushed tomatoes/Tomato sauce
1 Cup (16 tbs)
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.
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.