A simple and comforting Portuguese soup, velvety with potatoes, flavored with olive oil, and spiced up by the chouriço. The finely shredded cabbage adds the fresh, green, and slightly crunchy touch of the classic recipe.
Ingredients
- 600 g floury potatoes
- 250 g kale or Savoy cabbage
- 120 g mild or slightly spicy Portuguese chouriço
- 1 piece yellow onion
- 2 cloves garlic
- 4 tbsp extra-virgin olive oil
- 1.2 l water
- to taste coarse salt
- to taste ground black pepper
Method
- Peel the potatoes, onion, and garlic, then cut them into even pieces so they cook uniformly.
- Heat a drizzle of olive oil in a large pot, add the onion and garlic, and sweat gently until the aroma softens and the onion is translucent.
- Add the potatoes, cover with water, salt lightly, then simmer until the pieces mash easily under a fork.
- During cooking, remove the cabbage ribs if they are thick, roll the leaves, and slice them very finely to obtain pliable ribbons.
- Slice the chouriço into rounds, then sauté separately until it releases its red fat and the edges begin to brown.
- Blend the soup off the heat until you obtain a smooth and velvety texture, then thin with a little hot water if it seems too thick.
- Return the soup to low heat, add the shredded cabbage, and cook only until tender, bright green, and still slightly firm to the bite.
- Adjust the salt and pepper, add a drizzle of olive oil, then serve piping hot with the browned chouriço rounds placed on top.
Nutrition
Per serving
- Energy
- 268.9 kcal
- Protein
- 4.35 g
- Carbohydrate
- 29.54 g
- Fat
- 15.37 g
- Fibre
- 4.62 g
- Calcium
- 80.89 mg
- Iron
- 1.71 mg
- Magnesium
- 15.49 mg
