Portuguese Garlic Soup with Kale and Potato
|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)|
|Kale||4 Cup (64 tbs), stemmed, finely chopped|
|Crushed tomatoes/Tomato sauce||1 Cup (16 tbs)|
|Vegetarian sausage||6 Ounce|
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.
Serving size: Complete recipe
Calories 1243 Calories from Fat 288
% Daily Value*
Total Fat 34 g52.9%
Saturated Fat 5.6 g27.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3068.6 mg127.9%
Total Carbohydrates 202 g67.3%
Dietary Fiber 31.5 g125.9%
Sugars 11 g
Protein 61 g122.6%
Vitamin A 860% Vitamin C 814.1%
Calcium 75.4% Iron 111.1%
*Based on a 2000 Calorie diet