Denver Catholic Lenten Cookbook: Vegan Portuguese Green Soup

(Photo by André Escaleira, Jr.)

Prep time: 35 mins

Cook time: 40 mins

Cost: $

Servings: 6

Ingredients:

6 medium potatoes, peeled and roughly chopped

1 lb kale, stems removed, leaves chopped into very thin slices

1 large onion, diced

2 cloves garlic

10 oz veggie sausage or vegan chorizo, cut into

1/4-inch coins

1/4 cup olive oil

8 cups cold water

Or: 4 cups vegetable broth and 4 cups water

Salt and pepper, to taste

Instructions:

1. Heat 1/4 cup of olive oil in a large pot over medium heat. Add veggie sausage or vegan chorizo and cook until slightly browned (about 3-5 minutes).

2. Remove the veggie sausage/vegan chorizo using a slotted spoon. Reserve to a plate.

3. In the same pot, add diced onion. Season with salt and sauté for 5-7 minutes, until onions are soft. Add garlic and cook for 2 minutes.

4. Add 6 diced potatoes and 8 cups of cold water, or 4 cups of cold water and 4 cups of vegetable broth. Bring to a boil, then reduce to a simmer. Cook until potatoes are slightly tender (about 10-20 minutes). Remove from heat and let cool slightly.

5. Using an immersion blender or a food processor, purée the soup. A food processor may be used instead of an immersion blender, but take care as you pour, as the soup will still be warm! Return the

   puréed soup back to the pot.

   1. Tradition says one slice of sausage or chorizo ought to be added before you purée, but my Portuguese ancestors are likely rolling in their graves at this veganified version, so you can choose!

6. Add chopped kale to the soup and bring it back to a boil. Reduce heat and simmer until the kale is tender (about 5 minutes). Season with salt and pepper to taste.

7. Serve the soup with remaining veggie sausage or vegan chorizo on top.