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Vegetarian Portuguese Kale Soup
from: Sharon

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

SERVES 4

  • 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)

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.

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.

Remove the bay leaves and serve hot. Enjoy!