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Hearty Portuguese Kale Soup with Chorizo and Potatoes Recipe

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4.2 from 4 reviews

This Portuguese kale soup recipe is a comforting and flavorful dish, combining hearty ingredients like Spanish chorizo, fresh kale, and tender potatoes. Ready in just 35 minutes, it offers a perfect balance of savory and nutritious elements, ideal for a warming lunch or dinner.

Ingredients

Ingredients

  • 2 cloves garlic
  • 2 white potatoes
  • 4 ½ ounces Spanish chorizo
  • 2 tablespoons vegetable oil
  • 2 cups kale
  • 3 cups chicken broth
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Prepare the garlic: Peel and chop the garlic cloves into thin slices to release their flavor during cooking.
  2. Prepare the potatoes: Peel the white potatoes and dice them into 1-inch cubes to ensure even cooking and a tender texture in the soup.
  3. Slice the chorizo: Cut the Spanish chorizo into coin-like slices to allow for even distribution of flavor throughout the soup.
  4. Sauté ingredients: Heat the vegetable oil in a saucepan over medium-high heat. Add the garlic, potatoes, kale, and chorizo, and sauté together for 5 minutes to develop flavors and slightly soften the vegetables.
  5. Add broth and seasonings: Pour in the chicken broth, then season with salt and black pepper. Reduce the heat to medium-low and let the soup simmer gently for 25 minutes to allow all the flavors to meld and the potatoes to cook through.
  6. Stir midway: Stir the soup after 12 minutes of simmering to prevent sticking and to help ingredients cook evenly.
  7. Final stir and serve: After the full 25 minutes cooking time, give the soup a final stir to combine all flavors thoroughly, then serve hot for a delicious and nourishing meal.

Notes

  • For a spicier version, use a hot Spanish chorizo instead of the mild variety.
  • Kale can be substituted with other leafy greens such as Swiss chard or collard greens if desired.
  • Use low sodium chicken broth to reduce the salt content if preferred.
  • This soup can be stored in the refrigerator for up to 3 days and reheated before serving.
  • To make the soup vegetarian, substitute chorizo and chicken broth with plant-based sausage and vegetable broth respectively.

Find it online: https://marthatasty.com/hearty-portuguese-kale-soup-with-chorizo-and-potatoes-recipe/