Ingredients
- 6 cups Chicken Broth (homemade recommended — see tip below)
- 1 Large Yellow Onion
- 1 Cauliflower
- 2 Russet Potatoes
- 1 Large Portuguese Chorizo
- 6 Kale Leaves
- 3 tbsp Olive Oil
Instructions
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1
Make the Base
Combine chicken broth, onion, cauliflower, and potatoes and bring to a boil. Let simmer until mushy, then blend everything together — an immersion blender works great.
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2
Add the Chorizo
Add 3 whole pieces of chorizo to the broth (peel first if preferred). Let cook for 15 minutes, then remove, slice into thin circles, and add back to the broth.
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3
Add the Kale
Slice kale leaves into very thin strips and stir into the broth.
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4
Finish & Serve
Drizzle with olive oil and serve hot.
For best results, make your own chicken broth. Buy a whole organic chicken and roast it in the oven for dinner. Once dinner is done, take the chicken carcass and place it in about 15 cups of water and let boil for 4–5 hours. You'll have the most amazing and healthy chicken bone broth to make this soup the next day!
This recipe comes from my mother-in-law, who is from Portugal. She makes this soup as an appetizer to her meals, and it's been passed down as a staple of Portuguese home cooking.
It's extremely healthy, filled with nutrients, and makes for a great lunch.
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