Portuguese Kale Soup
A hearty Portuguese kale soup packed with hearty vegetables, savory linguisa and cherico, and flavorful herbs, perfect for warming up and feeding a crowd with robust flavors.
Ingredients
Instructions
- In a large soup pot, combine the chicken broth, split peas, chopped onions, peeled and cut potatoes, chopped cabbage, frozen kale, sliced linguisa, and sliced cherico.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat and simmer uncovered for about 1 hour, or until the peas and vegetables are tender and the flavors meld.
- Stir occasionally to prevent sticking and ensure even cooking.
- Add mint and black pepper to taste before serving.
Tips & Substitutions
For a heartier soup, consider adding diced carrots or celery. If you can't find linguisa or cherico, any smoked sausage will work as a substitute. To enhance the flavors, add a splash of vinegar or a squeeze of lemon juice before serving. Make sure to adjust the seasoning to your preference, especially the mint and black pepper, for a balanced taste.
Serving Suggestions
Serve the soup hot, garnished with fresh parsley or a sprinkle of grated cheese for added flavor. It pairs beautifully with crusty bread or a simple green salad on the side. For a complete meal, consider serving it alongside Lemon Chicken for a refreshing contrast of flavors.
Storage & Reheating
Leftover Portuguese Kale Soup can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in individual portions. When reheating, add a splash of water or broth to maintain the desired consistency and heat gently on the stove or in the microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Portuguese Kale Soup contains roughly 953 calories, with 15g protein, 130g carbohydrates, and 42g fat. It is an excellent source of potassium (58% of the Daily Value), vitamin C (49% of the Daily Value), and dietary fiber (40% of the Daily Value), and a good source of iron. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh kale instead of frozen?
Yes, you can use fresh kale instead of frozen. Just wash, chop, and sauté it until wilted before adding it to the soup. This will enhance the flavor and texture. Fresh kale will take a little less time to cook, so adjust the simmering time accordingly.
Is it possible to make this soup vegetarian?
Absolutely! To make the soup vegetarian, simply omit the sausage and use vegetable broth instead of chicken broth. You can also add more vegetables, like bell peppers or zucchini, to enhance the flavor and texture while keeping it hearty.
Can I prepare this soup in advance?
Yes, this soup can be made in advance, and the flavors will deepen as it sits. It's a great option for meal prep. Just cool the soup completely before storing it in the refrigerator or freezer, and reheat it gently when you're ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).