Vegan Portuguese Kale Soup recipe

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Ingredients

2 teaspoons vegetable oil, or as needed
4 vegan burger patties
1 tablespoon vegetable oil, or as needed
1 small onion, diced, or more to taste
3 cloves garlic, minced
½ teaspoon ground chipotle pepper, or to taste
salt and ground black pepper to taste
10 cups vegetable stock, divided
1 (6 ounce) can tomato paste
1 (26 ounce) can whole plum tomatoes with juice, or to taste
½ teaspoon adobo seasoning
½ teaspoon sazon seasoning
2 pounds potatoes, cut into bite-sized cubes
2 cups chopped kale, or to taste

Nutrition Info

471.1 calories
carbohydrate: 74.5 g
cholesterol: 1.3 mg
fat: 12.4 g
fiber: 11.8 g
protein: 20.9 g
saturatedFat: 1.7 g
servingSize: -
sodium: 1627.7 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 teaspoons oil in a skillet over medium heat. Add vegan burger patties, cook, flipping halfway, until browned, about 6 minutes. Transfer to a plate and cut into bite-sized cubes.

  2. Heat remaining oil in a pot over medium-high heat. Add onion, garlic, chipotle pepper, salt, and pepper. Saute until onion is translucent, about 5 minutes. Add 1 cup vegetable stock and tomato paste, bring to a simmer. Add the browned vegan patties and plum tomatoes with juice.

  3. Pour remaining vegetable stock into the tomato mixture. Sprinkle in adobo seasoning and sazon. Bring to a boil. Add potatoes and kale, cook until potatoes are tender, 10 to 15 minutes.

Recipe Yield

4 servings

Recipe Note

A hearty and yummy vegan soup that's a twist on an old favorite. Serve with homemade crusty garlic bread and you have yourself a delicious main dish.

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