m. c. de marco: The New Kitchen Cookbook

Vegetarian Portuguese Kale Soup

Yet another Recipezaar recipe, #149098. Non-vegetarian Portuguese kale soup usually includes chouri├žo (sausage) and morcela (blood pudding).


  • 1 T. olive oil
  • 1 T. finely chopped garlic
  • ½ c. diced onion
  • ½ c. diced turnip
  • ½ c. diced carrot
  • 1 bunch curly or dinosaur kale, stemmed and roughly chopped
  • 6 ounces soy chorizo, chopped
  • 3 bay leaves
  • 3 T. chopped fresh parsley leaves
  • 2 T. chopped fresh thyme leaves
  • 6 c. vegetabe stock
  • 1 c. kidney bean
  • ¾ c. diced tomato (6 ounces)
  • 2 medium potatoes, diced


In a large stockpot, fry the garlic, onions, turnips and carrots in the oil for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the stock, beans and tomatoes. Bring to a boil, then simmer for 30 to 40 minutes. You can cook the potatoes separately or with the soup.

Remove the bay leaves to serve.