Kale has a fresh, clean flavor that isn't sour like cabbage. It never gets mushy, and its deep green color doesn't dull when cooked. Kale soup is easy to make, and you can control the fat and calories by adding more or less sausage. Even without any sausage, it's full of flavor. Try this soup, one of the staples of traditional Portuguese cooking and sample a bit of the history of Portuguese cuisine.
There's a secret to kale soup. The texture of the kale should be a little crunchy but not chewy. Because the kale leaf is rippled, it's important to slice kale into thin ribbons. Try rolling the kale leaf into a tight cylinder and chopping it crosswise into quarter inch ribbons or less. This will make a nicely textured soup that showcases the taste of the kale and is easy to eat.
Kale Soup Ingredients
- 4 (14-oz cans) beef broth
- 1 bay leaf
- 8 oz. bulk chorico sausage, or chorizo
- 1 bunch finely sliced, fresh kale (about 8 cups)
- 1 chopped yellow onion (1 cup)
- 4 peeled and cubed russet potatoes
- 1 Tbsp. chopped fresh parsley
- Salt and pepper
Kale Soup Cooking Instructions
- Boil beef broth in a large pot over medium heat.
- Add bay leaf, kale, onion and potatoes to the boiling broth, and reduce heat to a simmer, stirring occasionally. Cook the soup for 20 minutes or until the potatoes are soft.
- Sauté sausage in a small skillet, breaking it into dime size pieces. Drain thoroughly.
- Add sausage and parsley to the pot. Cook for five more minutes. Salt and pepper to taste.
If you would like a thicker broth, mash some of the cubed potatoes. For a heartier dish, use more sausage. For some variety, add a 15 oz. can of garbanzo or navy beans. Love cilantro? Try it instead of the parsley.
Nutritional Value of Kale
Kale is high in fiber. It's also an excellent source of potassium,thiamin, riboflavin, iron, magnesium, calcium, manganese and copper as well as vitamins A, E, C and K.
Serving Suggestions for Kale Soup
Need some serving suggestions? Kale soup is a great accompaniment to crab or fish cakes. It is also good with any type of pork. Try serving it with homemade cheese muffins or sweet rolls. This soup has a light, garden fresh flavor and stores well. Even after three days, the kale will be green and firm, while the broth will be meaty and flavorful. A big pot of kale soup is inexpensive to make, particularly if you make your own beef broth, and it is a real crowd pleaser.
Serves: 6
S. Elliott - S. Elliott is a professional freelance writer with over 1,000 published articles on the web.
