Portuguese Garlic Soup with Kale and Potato Recipe Video
Ingredients
| Water/Vegetable broth | 4 Cup (64 tbs) | |
| Onion | 1 , diced | |
| Garlic | 10 Clove (50 gm), minced | |
| Chipotle in adobo sauce/1/8 tsp crushed red pepper flakes | 1 | |
| Potatoes/3 small potatoes | 2 Large, diced (Russet Potatoes) | |
| Salt | 1⁄2 Teaspoon | |
| Kale | 4 Cup (64 tbs), stemmed, finely chopped | |
| Crushed tomatoes/Tomato sauce | 1 Cup (16 tbs) | |
| Vegetarian sausage | 6 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 1243 Calories from Fat 288
% Daily Value*
Total Fat 34 g52.9%
Saturated Fat 5.6 g27.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3068.6 mg127.9%
Total Carbohydrates 202 g67.3%
Dietary Fiber 31.5 g125.9%
Sugars 11 g
Protein 61 g122.6%
Vitamin A 860% Vitamin C 814.1%
Calcium 75.4% Iron 111.1%
*Based on a 2000 Calorie diet
Directions
Add the remaining 3 1/2 cups of broth or water, the potatoes, and optional salt. Bring to a simmer, cover, and cook, stirring occasionally, for about 20 minutes, or until the potatoes are tender when pierced with a knife.
Stir in the kale and crushed tomatoes. Cover and cook for about 5 minutes, or until the kale is tender.
Crumble the vegetarian sausage into the soup, stir to mix, and heat until the soup is steaming and the sausage is heated through.
Stored in a covered container in the refrigerator, leftover Portuguese Kale and Potato soup will keep for up to 3 days.
Editors Review
Now for a recipe Portuguese-style? Why not! This recipe uses kale and potatoes. This recipe is really healthy and is a great cancer fighter and immune booster. Flavored with loads of garlic this is a simple dish, that’s simply flavored. Watch Katherine as she prepares this.Chef
