The days are becoming warmer but there is still a chill in the air at night.
At this time of year, soup is still a perfect dinner-time meal.
I believe that the kale in my veggie patch senses that the weather is getting warmer. I have noticed that it is starting to bolt and the leaves aren’t as big as they were when the weather was colder.
As I have not grown kale before, I’m not sure if this is true. But since it is a brasscia and a cold weather crop, I feel it is not going to be in the patch much longer and will soon make way for another crop – bush beans.
This soup recipe fills the bill for me to use up most of my kale – and it sounds delicious.
When making this recipe I had no chourico (Portuguese) sausage but I did have spicy salsa sausages which I used instead. It was Portuguese Kale Soup with a Mexican twist!
Here is the recipe for Portuguese Kale Soup.
Ingredients
2tbs olive oil
2 medium potatoes, diced
1 medium onion
4 cloves of garlic
2 bay leaves
Huge bunch of kale
1 can of chick peas
1 can of tomatoes
6 spicy salsa sausages, (or any sausages that have a bit of kick to them) Cut these open, use the meat and throw away the casing.
3 cups of chicken stock
Directions
Heat your oil in a big pot, add the potatoes, sausages and onions. Fry until the sausage gets a bit of colour. Lower heat. Cover and cook for 5 minutes.
Add garlic, bay leaves and kale – Cover and let the kale soften. Add tomatoes, chick peas and stock to the pot. Season with salt and pepper.
Bring to the boil, then reduce heat and simmer for approximately. 10 minutes till the potatoes are tender.
Serve with some yummy bread and lots of butter!
We were feeling a bit under the weather the night I made this. It was a nourishing soup to eat – I added some chilli to my bowl of soup to add that extra kick to help clear up my sniffles!
What are some of your favourite ways to eat kale? We would love to know! Please share in the comments section below.
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If I have Tuscan kale (only if I have grown it in Alice Springs) I use it in stirfries, soups, casseroles (add at last minute) pasta sauces, and anywhere that silverbeet, spinach or other green leaves are called for. Maggie Beer’s Minestrone recipe is a particularly delicious way to use it.
Hi Judy, kale is so versatile hey…and I love Maggie Beer so will check out that recipe 🙂
Well, you did mention adding the stock. I came across it while making it, so sorry about that. I added the sausage meat to the onions and potatoes at the beginning. You made the mistake of thinking I was a cook.
Hi Terry, you got a little bit of cook in you…good move adding the sausage when you did 🙂
Oops, you forgot to put the chicken stock in.
Do you put the sausage meat in with the potato and onion or when you add the stock?
Soup sounds great and a good way to use up your kale but was wondering when and how you add the sausage? Cheers Jan
At what stage do you cook/add the spicy sausage??? You only mention it in the ingredients not the directions.
Hi everyone, oopps! and the sausage was my favourite bit of the soup 🙂
it goes in with the potatoes and onions!