Portuguese Kale Soup Recipe (With Veggie Version)
🕒 Cook Time: 2 hours | 🕒 Prep Time: 20 minutes | 🕒 Total Time: 2 hours 20 minutes
Description:
My grandmother’s cherished recipe from Fall River, Massachusetts, has been passed down through generations. This Portuguese Kale Soup, a comforting bowl of soul food, holds the power to cure all ills, especially the rainy cabin fever of the Pacific Northwest winters. For those who prefer a vegetarian twist, I’ve included a version using Soyrizo instead of traditional Chourice.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Potatoes |
| 2 | Yellow Onions |
| 400 ml | Dry Sherry |
| 10 cloves | Fresh Garlic |
| 1 | Fresh Kale Bunch |
| 1/2 – 3/4 cup | Diced Apple |
| 3/4 cup | Diced Tomatoes with Juice |
| 1 | Can of Great Northern Beans |
| 1 | Lemon |
| 1 | Bay Leaves |
| to taste | Kosher Salt |
| to taste | Black Pepper |
| 1 tsp each | Turmeric, Thyme |
| to taste | Hot Sauce |
Instructions:
-
Prepare Potatoes and Aromatics:
- Dump the potatoes in a large stock pot along with garlic, dry sherry, a gallon of water or stock, a tablespoon of salt, a few dashes of hot sauce, apple halves, and bay leaves.
- Heat over medium heat with a lid.
-
Simmer Chourico (or Soyrizo):
- While the potatoes soften, simmer the chourico (or Soyrizo) in a separate saucepan.
- Add a little olive oil if needed, then cover and simmer on low heat.
-
Mash Potatoes:
- Once the potatoes are soft, mash them directly in the stock pot. Remove the apple halves if desired, or leave them for a sweeter soup.
- Don’t discard the broth.
-
Prepare Chourico/Onion Mixture:
- When the chourico (or Soyrizo) is cooked, add onions to the pan and cover to let them wilt.
-
Combine Ingredients:
- Remove bay leaves from the potato broth and add kale, chourico/onion mixture, thyme, turmeric, diced tomatoes with juice, and beans.
- Let it simmer without a lid for about 30 minutes.
-
Season and Taste:
- Adjust seasoning with salt, pepper, and hot sauce to taste.
- Squeeze in the juice of a quarter lemon.
-
Final Simmer:
- Continue simmering and tasting for about an hour, adjusting lemon, spices, salt, and hot sauce as needed.
-
Serve:
- Serve hot with crusty bread and grated Parmesan cheese on top.
Note:
For a chunkier soup, avoid mashing the potatoes entirely. This hearty Portuguese Kale Soup is a comforting delight, perfect for warming up on chilly days and soothing the soul with each nourishing spoonful. Whether you’re in need of a traditional meaty version or opting for a vegetarian twist, this recipe promises to satisfy and bring a taste of Portugal to your table. Enjoy the flavors of tradition and the comfort of home in every delicious bite!
