Imis Portuguese Kale Soup
Adapted dish, using available ingredients to create a delicious variation of the original recipe. Chorizo can be substituted with turkey if desired.
Adapted dish, using available ingredients to create a delicious variation of the original recipe. Chorizo can be substituted with turkey if desired.
- 1/2 tsp canola oil as required
- 1 whole garlic chopped
- 1 whole onion diced
- 60 grams carrot diced
- 1/3 whole swede diced
- 1/3 whole kale / pointed white cabbafe steamed & chopped
- 100 grams chorizo optional
- 4 whole bay leaf to taste
- 2 tbsp fresh parsley to taste
- 1 tbsp fresh thyme to taste
- 750 mililiter vegetable stock as required
- 120 grams black beans as required
- 1 tinned tomatoes as required
- 9 small baby potatoes as required
- Carbohydrate 165.856075252336 g
- Cholesterol 44 mg
- Fat 21.9206158504673 g
- Fiber 25.6789878735614 g
- Protein 35.1969952897196 g
- Saturated Fat 7.7213087546729 g
- Serving Size 1 1 Serving (986g)
- Sodium 692.775297196262 mg
- Sugar 140.177087378775 g
- Trans Fat 1.42559885747664 g
- Calories 980 calories
Step-by-step
- heat oil over a medium heat, add garlic, onion, swede, carrots, cook for five mins stirring constantly
- add cabbage, chorizo, bay leaves, parsley, thyme and keep mixing, add any additional veg here.
- add vegetable stock, beans, tomatoes, and bring to the boil, once boiling reduce heat to a simmer for 40-60 mins, cover the pan and allow ingredients to mix
- in a seperate pan boil the potatoes with salt water, cook until tender but still firm, add potatoes to the soup at the end of the cooking process.
- remove bay leaves and serve.
Stretching humble root vegetables and canned staples into a cohesive meal requires careful attention to sequential cooking rather than expensive ingredients. Hard root vegetables like swede and diced carrots demand an initial five-minute sweat in canola oil over medium heat to soften their cell walls before liquid is added. This brief saute breaks down complex starches, allowing aromatic compounds from the garlic and onion to bond with the fats present in the pan.
Boiling the small baby potatoes in a separate salted pot prevents the starches from clouding the main vegetable stock, maintaining a clear broth while ensuring the tubers reach fork-tender texture without disintegrating. Simmering the base covered for forty to sixty minutes melds the earthy notes of black beans with the acidity of tinned tomatoes. Chorizo adds concentrated paprika and rendered fat that coats the greens during the simmer, though turkey sausage serves as an exact one-to-one swap if red meat is avoided.
