Refer to this vegan Azorean kale soup recipe
Vegan Azorean kale soup, hailing from the Azores in Portugal, offers a plant-based twist on the classic meaty dish. Expect a flavor-packed experience, thanks to a medley of veggies and spices. Perfect for vegans and vegetarians seeking comfort food with a kick, this soup delivers cozy warmth for any season. Time to get that apron on!
Gather the following ingredients
For this delicious vegan Azorean kale soup, gather two tablespoons of olive oil, one large onion (chopped), two cloves of garlic (minced), three medium potatoes (cubed), four cups of vegetable broth, two cups of water, one bunch of kale (chopped), one can (15 ounces) of kidney beans (drained and rinsed), one teaspoon of paprika, and salt and pepper to taste.
Prepare your vegetables
Begin by prepping your veggies. Thoroughly wash the kale to remove any dirt or grit. Chop it into bite-sized pieces. You want them small enough to fit on a spoon but large enough to hold some texture after cooking. Peel and cube the potatoes. Try to keep the pieces roughly the same size for even cooking. Finely mince the garlic and dice the onion into small pieces.
Saute onions and garlic
Heat two tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onions. Cook until they become translucent, which should take about five minutes. Next, add the minced garlic and saute for an additional minute until fragrant but not browned. This key step creates a flavor base that will enhance the whole soup.
Add potatoes and simmer
Add the cubed potatoes to the pot with onions and garlic, followed by four cups of vegetable broth and two cups of water. Raise heat to bring the mixture to a boil, then lower it again to let everything simmer gently, uncovered, for approximately 15 minutes or until potatoes are easily pierced with a fork.
Incorporate kale and beans
Once the potatoes are tender, stir in the kale and kidney beans. Season with paprika, salt, and pepper to your liking. Allow the soup to simmer for five to six minutes, just until the kale is tender but still vibrant green. You want the kale to maintain some texture, contributing body to each spoonful of our vegan Azorean kale soup.
