Total Time
30mins
Prep 0 mins
Cook 30 mins

The Portuguese soup, in a vegetarian-friendly style. If you do want meat flavor, substitute the vegetable stock for chicken or beef stock.

Ingredients Nutrition

Directions

  1. Combine the potato, garlic, and 2 cups stock in a medium saucepan on medium-high heat.
  2. Cook until the potato is soft, about 15 minutes. Allow to cool slightly. (This step can be done up to 2 days in advance.).
  3. While the potato mix is cooking, cook the kale and remaining stock with marjoram (or oregano) and bay leaf. Simmer until tender, about 10 minutes. Remove bay leaf.
  4. Purée the potato mixture. The mixture will be thick. Stir into the simmering kale mixture, season with salt and pepper and heat through.
  5. Serve immediately.

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