Azorean Kale Soup


Last night I decided to do some recipe testing for a #SugarDetoxMe dinner that I’ll be hosting as a surprise for my friend Paul, whom I haven’t seen in a while. You’ll be finding out more about Paul later, but for now, I wanted to share the recipe behind this delicious soup. Given that Paul’s family—whom he is really close to—is from the Azores, I decided I would do a different take on the traditional dish of Linguiça kale soup.

Let me start off by saying that there are so many modifications that one can do with this soup. As I mentioned, the Portuguese and the Azoreans traditionally use Linguiça, which is a smoke-cured spicy pork sausage often flavored with paprika and garlic. Since I didn’t have any Linguiça around, I used a 100% grass-fed beef chorizo, but also let me say that you don’t need meat in this soup whatsoever.


This Azorean Kale Soup can be vegan or non, depending on whether you want to use the meat. Whichever you choose, this is a beautifully flavored, hearty soup!


  • 2 tablespoons extra-virgin olive oil
  • 2-4 garlic cloves, diced
  • 4 small potatoes, peeled and diced (if you are taking all starches out, then forgo potatoes)
  • 1/2 butternut squash, diced
  • 1 large yellow onion, chopped
  • 1/2 pound of spicy chorizo (not necessary if you are vegan or vegetarian)
  • 1 quart chicken bone broth (or vegetable broth)
  • 3/4 pounds of fresh kale, washed, stems removed and shredded
  • 1 tomato, diced
  • 1 bay leaf
  • sea salt, to taste
  • freshly ground pepper, to taste


  1. Heat olive oil in a deep pot over medium heat. Add potatoes, butternut squash and onions. Cover and cook for 5 minutes, stirring if necessary.
  2. Add garlic, bay leaf and kale. Cover until the greens are wilted, which takes about 2 minutes. Add salt and pepper.
  3. Add the tomatoes, the chorizo and the broth. Bring this to a full boil for about 2 minutes. Reduce the heat. Let simmer for about 15-20 minutes until potatoes are tender.






Non-Vegetarian Dairy-free Gluten-free Nut-free Paleo