Imis Portuguese Kale Soup
Adapted dish, used the ingredients i could and made the best of what was the original recipe very yummy you can also substitute chorizo for turkey if you wish
- Preparing Time: 55 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 2
portuguese
chicken
lovely
main dish
meat
soup
spicy
summer
light
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 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
1) heat oil over a medium heat, add garlic, onion, swede, carrots, cook for five mins stirring constantly 2) add cabbage, chorizo, bay leaves, parsley, thyme and keep mixing, add any additional veg here. 3) 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 4) 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. 5) remove bay leaves and serve.
