Seasonal Recipe - Portuguese Potato and Kale Soup

by: Heather on 02/05/2010
Posted in: Cooking

Happy Friday! Looking for a simple yet satisfying seasonal supper this weekend? Enjoy this heartwarming, mouthwatering Portuguese Potato and Kale Soup, courtesy of the Hollyhock Centre on beautiful Cortes Island, and featured in the fabulous Hollyhock Cooks!

Portuguese Potato and Kale Soup

Potatoes come in a remarkable variety of shapes, sizes and colors. Ask your local grower for their favorite color and variety of this wonderful vegetable, brought to North America originally from the Andes Mountains. Kale thrives on Cortes Island all through the fall and the winter and it shows up in the most interesting dishes, like this delicious soup with its proud European overtones. Drizzle olive oil over the top.

Ingredients:

3 cups diced onions
2 tsp minced garlic
1/4 cup olive oil
2 tsp salt
8-10 cups water or vegetable stock
5 cups peeled and diced potatoes
2 cups finely shredded kale leaves or packed collard greens
black pepper to taste

Instructions:

  1. In a heavy-bottomed soup pot, sauté the onions in the olive oil until soft, approximately 4-5 minutes. Add the garlic and sauté for another minute, stirring constantly. Add the salt, water or stock and diced potatoes. Bring the soup to a boil.
  2. Reduce the heat and simmer, stirring occasionally, until the potatoes fall apart.This will take about 1 hour. Mash any remaining large chunks of potato with a potato masher or a large spoon until you have a coarse purée.
  3. Add the shredded kale and let it simmer for another 5 minutes or so, until the kale is tender but still bright green. Season with pepper to taste.

-- Hanyu Wasyliw

For more excellent vegetarian and seafood-based recipes with a focus on eating healthily and sustainably, check out Hollyhock Cooks: Food to Nourish Body, Mind and Soil. Enjoy!

Hollyhock Cooks

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