Vegetarian Portuguese Kale Soup

Total Time
55mins
Prep 10 mins
Cook 45 mins

Recipe courtesy Gertrude's Gallery in Newport, RI via $40 a Day with Rachael Ray. Here is a vegetarian version of this delicious soup.

Ingredients Nutrition

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!
Most Helpful

4 5

I enjoyed this soup for my dinner tonight and am looking forward to leftovers tomorrow. I used soyrizo. The only substitution that I made was to use dried thyme in place of fresh since I didn't have any on hand. I especially like the turnips in this soup, and as another reviewer pointed out, I was pleased how the kale holds up in the dish. Thanks!

5 5

I made this with the kale that came in my CSA box. Used some organic chicken sausage, left out the beans, added sweet potato, and didn't cook the potato separately. Turned out really tasty. I like the flexibility of adding whatever vegetables I have.

5 5

Really really good! I used turnips instead of parsnips. I get my nips confused sometimes, LOL. My brother-in-law who is from Honduras said it tasted just like his mom used to make. :) I'd say that's a compliment. I think it would be good with malanga, yucca, any other root veggies, sweet potatoes etc. Go crazy with it. Seems like a no-fail recipe.