Azorean Kale Soup
TAGGED : Soup, SUGAR DETOX RECIPE
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.
- 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
- 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.
- Add garlic, bay leaf and kale. Cover until the greens are wilted, which takes about 2 minutes. Add salt and pepper.
- 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