This delicious soup is beloved throughout Portugal. There are many versions, some made with chorizo sausage and the others vegetarian. There are also a few versions that have chickpeas added at the end after pureeing, so feel free to add 2 cups if desired. Dried and fresh Piri Piri chili peppers are popular in Portugal but a fresh jalapeno makes a great substitute.
1 Gallon, or about 5 servings
2 tablespoons olive oil
1 large onion, peeled, diced
6 cloves garlic whole, peeled
2 teaspoons fennel seeds
½ teaspoon saffron, annatto, or turmeric
1 teaspoon Piri-Piri spice or 1 fresh jalapeno pepper, halved and seeded.
2 large all-purpose potatoes, peeled, diced
A large chunk Calabasa squash or butternut squash, peeled and diced (4 cups)
2 quarts water, chicken, or vegetable stock
1 bunch black kale (Lacinato), or collard greens, rolled and sliced very thin
Salt and pepper to taste
Optional: 2 cups sliced or cooked crumbled chorizo sausage
Chef Steven Petusevsky
Georgea Goldstein says: Delicious! We’ve added chickpeas and chorizo, which gave even more flavour.
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