Hearty Vegetarian Kale & Chorizo Soup
Enjoy a comforting bowl of this Hearty Vegetarian Kale & Chorizo Soup, inspired by the vibrant flavors of Portugal and adapted to a vegetarian delight. Packed with nutrient-rich kale, wholesome vegetables, and savory soy chorizo, this soup is a perfect choice for those seeking a hearty meal without meat. Each spoonful offers a delightful combination of textures—from tender beans and potatoes to the crisp greens. Ideal for a cozy dinner or a nutritious lunch, this recipe is sure to become a favorite in your kitchen.
4
Servings
N/A
Calories
14
Ingredients
Ingredients
olive oil
1 tablespoon (none)
garlic
1 tablespoon (finely chopped)
onion
1/2 cup (diced)
turnip
1/2 (diced)
carrot
1/2 cup (diced)
kale
1 bunch (stemmed and roughly chopped)
soy chorizo
6 ounces (chopped)
bay leaves
3 (none)
fresh parsley
3 tablespoons (chopped)
fresh thyme
2 tablespoons (chopped)
vegetable stock
6 cups (none)
kidney beans
1 cup (cooked (canned is fine))
diced tomatoes
3/4 cup (diced (about 6 ounces))
potatoes
10 ounces (diced (about 2 medium))
Instructions
1
In a large stock pot, heat the olive oil over medium-high heat. Add the finely chopped garlic, diced onions, diced turnips, and carrots. Sauté for about 5 minutes until the vegetables begin to soften.
2
Stir in the chopped kale along with the chopped soy chorizo, bay leaves, parsley, and thyme. Mix well to combine all the ingredients.
3
Pour in the vegetable stock and add the cooked kidney beans and diced tomatoes. Bring the mixture to a rolling boil.
4
Once boiling, reduce the heat to low and let the soup simmer for 30 to 40 minutes, allowing the flavors to meld together.
5
In a separate medium saucepan, bring salted water to a boil. Add the diced potatoes and cook until tender, approximately 10 minutes. Drain and set aside.
6
After the soup has finished simmering, carefully remove the bay leaves. Stir in the cooked potatoes and allow to heat through for an additional 5 minutes.
7
Serve the soup hot, garnished with additional fresh parsley if desired. Enjoy your nutritious and flavorful meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Vegetarian Kale & Chorizo Soup?
It is a comforting, Portuguese-inspired soup featuring nutrient-rich kale, wholesome vegetables, and savory soy chorizo.
Is this soup suitable for vegetarians?
Yes, this recipe is 100% vegetarian as it utilizes soy chorizo and vegetable stock.
Can I make this recipe vegan?
This recipe is already vegan-friendly as it contains no animal products, using olive oil and plant-based chorizo.
What are the main ingredients in this soup?
The primary ingredients include kale, soy chorizo, kidney beans, potatoes, vegetable stock, and a variety of vegetables like turnips and carrots.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What kind of chorizo is used?
The recipe calls for 6 ounces of chopped soy chorizo.
How long does it take to cook the soup?
The soup requires about 5 minutes for sautéing, 30 to 40 minutes for simmering, and a final 5 minutes after adding potatoes.
Why are the potatoes cooked separately?
Potatoes are boiled in a separate saucepan for 10 minutes to ensure they are perfectly tender before being added to the soup base.
What size should the vegetables be cut?
The garlic should be finely chopped, while the onions, turnips, carrots, and potatoes should be diced.
Can I use canned kidney beans?
Yes, canned kidney beans are perfectly fine to use; you will need 1 cup of cooked beans.
How much vegetable stock is needed?
The recipe requires 6 cups of vegetable stock.
How do I prepare the kale?
You should use one bunch of kale, stemmed and roughly chopped.
What herbs provide the flavor in this recipe?
The soup is seasoned with 3 tablespoons of fresh parsley, 2 tablespoons of fresh thyme, and 3 bay leaves.
Is there a substitute for turnip?
If you do not have turnip, you can substitute it with additional potatoes or parsnips.
Should the bay leaves be eaten?
No, you should carefully remove the bay leaves after the soup has finished simmering and before serving.
How do I start the cooking process?
Start by heating olive oil in a large stock pot over medium-high heat and sautéing the garlic, onions, turnips, and carrots.
Can I use dried herbs instead of fresh?
Yes, though the flavor is best with fresh herbs. If using dried, reduce the amount by about two-thirds.
Is this soup considered healthy?
Yes, it is described as a nutritious and healthy meal packed with vitamins from kale and vegetables.
What type of tomatoes should I use?
The recipe uses 3/4 cup (about 6 ounces) of diced tomatoes.
How do I garnish the soup?
The soup can be garnished with additional fresh parsley if desired.
Can I add more beans?
Yes, you can easily increase the amount of kidney beans if you want more protein and fiber.
What is the texture of the soup?
It offers a combination of textures, from tender beans and potatoes to the slightly crisp greens of the kale.
Is this soup gluten-free?
The primary ingredients are gluten-free, but you should check the label on your soy chorizo and vegetable stock to be certain.
What is the best way to serve this meal?
Serve it hot in a bowl, perhaps with a side of crusty bread for a complete comfort food experience.
How much olive oil is used?
The recipe uses 1 tablespoon of olive oil for sautéing the base vegetables.
Can I store leftovers?
Yes, this soup stores well in the refrigerator and the flavors often improve the next day.
What is the serving size for the potatoes?
The recipe calls for 10 ounces of potatoes, which is approximately 2 medium-sized potatoes.
Is there any sugar in this recipe?
There is no added sugar in this recipe.
Can I make this soup spicy?
The soy chorizo usually provides spice, but you can add red pepper flakes for extra heat.
Is this a good recipe for lunch?
Yes, it is described as an ideal choice for a nutritious and hearty lunch.