Portuguese Kale Soup
Warm up your kitchen with Portuguese Kale Soup, a comforting and flavorful classic that highlights the bold, smoky taste of chorizo and the earthy goodness of fresh kale. This hearty soup combines velvety pureed russet potatoes, a fragrant base of sautéed onion and garlic, and a rich chicken broth simmered to perfection. Infused with a touch of heat from crushed red pepper flakes, this one-pot wonder balances vibrant vegetables with protein-packed chorizo, making it a satisfying meal for any season. Ready in just over an hour and perfect for serving with crusty bread, this recipe is an irresistible option for cozy weeknight dinners or family gatherings. Keywords: Portuguese kale soup, hearty soup recipes, chorizo soup, kale and potato soup, comforting meals.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 8 ounces chorizo sausage
- 1 large yellow onion
- 4 large garlic cloves
- 4 medium russet potatoes
- 6 cups chicken broth
- 2 cups water
- 5 cups kale
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes
Instructions
Heat 2 tablespoons of olive oil in a large soup pot over medium heat.
Slice the chorizo sausage into thin rounds and add it to the pot. Cook for about 3–4 minutes, or until the slices are browned on both sides. Remove the chorizo with a slotted spoon and set aside.
Dice the yellow onion and mince the garlic cloves. Add them to the pot with the remaining 1 tablespoon of olive oil, cooking until the onion is soft and translucent, about 5 minutes.
Peel and dice the russet potatoes into 1-inch cubes. Add them to the pot and stir well to coat with the onion and garlic mixture.
Pour in the chicken broth and water, then bring the mixture to a boil. Reduce the heat to low and simmer for 20–25 minutes, or until the potatoes are tender.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth, returning it to the pot afterward.
Wash and thinly slice the kale into ribbons, discarding the tough stems. Add the kale to the pot and simmer for an additional 10 minutes, or until tender.
Return the cooked chorizo to the pot, stirring it into the soup. Season with salt, black pepper, and crushed red pepper flakes.
Taste and adjust seasoning as needed. Serve the soup hot with crusty bread on the side for dipping.
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 9931 mg | 432% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 18.6 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 662 mg | 51% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5853 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
