For the Love of Kale

This recipe was inspired by a traditional Portuguese soup served with spicy chourico sausage (similar to spanish chorizo sausage). I’m always looking for new ways to eat more kale in my diet. This is a great healthy winter soup that is easy to make.

Kale Soup with Veggie Sausage

Serves 4-6 

Ingredients:

3 large potatoes (about 2.5 pounds), peeled

1 small onion, chopped

Extra virgin olive oil

6 cups water

Salt

2 bundles of fresh kale, stemmed and thinly chopped

Pinch of garlic (optional)

Pinch of pepper (optional)

2 links of Tofurkey sausage (or use your favorite meat-free brand)

Method:

In a large pot, over medium heat, add potatoes, onions, 1 Tbsp olive oil and 2 tsp salt. Cover with water. Bring to boil. Cook until potatoes are tender when pierced with a sharp knife.
In a separate pan, slice Tofurkey links into rounds and lightly brown over medium heat for 5-10 minutes. Set sausages aside.

Fill another pot, halfway, with water. Add kale, 1 Tbsp olive oil and 2 tsp salt. Cook for approximately 10-15 minutes. Drain kale.

Once the potatoes are cooked, use a hand blender to puree. Do not drain the water. Mix kale and potato puree together. Add salt, pepper and olive oil as needed. 
Add Tofurkey slices to soup bowls. Pour soup over top into the bowls. Serve hot. 


Try serving the soup with whole grain or corn bread.