Vegetarian Portuguese Kale Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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:
1 tablespoon olive oil |
1 tablespoon finely chopped garlic |
1/2 cup diced onion |
1/2 diced turnip |
1/2 cup diced carrot |
1 bunch kale, stemmed and roughly chopped |
6 ounces soy chorizo, chopped (vegetarian chorizo) |
3 bay leaves |
3 tablespoons chopped fresh parsley leaves |
2 tablespoons chopped fresh thyme leaves |
6 cups vegetable stock |
1 cup kidney bean |
3/4 cup diced tomato (6 ounces) |
10 ounces diced potatoes (about 2 medium) |
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!
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