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This traditional Portuguese soup is usually made with chorizo but just leave it out if you don't eat meat, or use a veggie version instead. Veg scheme member Caroline Moore recommends adding diced feta into the soup before serving. Works well with any sort of cabbage too.
Large bunch kale, washed
6 large potatoes, peeled and chopped
2 onions, finely chopped
4 cloves of garlic, crushed
1 chorizo sausage (optional)
60ml olive oil
1.5 litres vegetable or chicken stock
2 bay leaves
smoked paprika (optional)
feta or Nettle's creamy, salty vegan Macadamia White (optional)
Saute the onions and garlic in the olive oil in a large pan until translucent. If using sausage, chop into small chunks and add to the onion.
Sweat the onions and sausage (if using) for a few more minutes and then add the diced potatoes.
Add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
Meanwhile, chop the kale very finely.
When the potatoes are ready, mash them into the broth to make a thick base.
Add the greens to the simmering broth and cook for a few more minutes.
Mix the smoked paprika with some olive oil to make a dressing, and swirl this into the soup. If using feta, crumble some into the soup now. Serve with crusty bread.