Roasted Root Vegetable and Kale Soup

Roasted Root Vegetables and Kale Soup

Sometimes you think you have the ingredients you need and then you cut into something and discover you need to rethink things on the fly. I hate onions, garlic, and linguiça sauteeing for a Caldo Verde when I discovered only a couple of my potatoes were any good. I suppose this is why you are supposed to do mise en place before you cook one thing, but I chop while I cook and probably always will. Okay, time to cook on the fly.

  • 1 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 2 linquiça sausage sliced into 1/2 slices.
  • 1 tsp red chile flakes
  • 2 tsp dried oregano
  • 2 cans of diced tomatoes
  • 1 rutabaga, peeled and chopped
  • 2 carrots, scrubbed and chopped
  • 2 potatoes, peeled and chopped
  • 3 cups of finely chopped fresh kale
  • olive oil
  • salt and pepper
  • kosher salt

So, starting with what was already cooking:

In a stock pot, I heated 2 tbsp of olive oil over medium heat. I added yellow onions and sauteed until beginning to brown. I added the garlic, oregano, red pepper flakes, salt and pepper, and linguiça and cooked for about 3 minutes. Now this was when I would be adding the potatoes for Caldo Verde, but no…

I turned on the oven to roast some root vegetables rather than boil potatoes.

So, I decided to use rutabaga and thought I needed a brighter flavor. I added diced tomatoes and added the same amount of water as I added tomatoes. (I filled the empty cans, shook them a bit, so everything dumped into the stock pot.) I turned the heat to a low simmer.

Meanwhile. I tossed the chopped rutabaga, carrots, and potatoes in a roasting pan with 1 TBSP of olive oil and a sprinkling of kosher salt. I roasted them at 450°, turning them after about 15 minutes. After about 25-30 minutes they were tender and browned.

 

The tomato sauce/soup has been simmering away very slowly for about 30 minutes. I added the kale and let it wilt in the soup until tender, about 5 minutes. I then added the roasted vegetables and added a bit of salt and pepper to taste.

This is definitely something to make again and again. It has a bright, fresh taste with just the tiniest bit of heat. The carrots balance the rutabaga with a bit of sweetness, the linquiça is amazing as always, and the tomatoes and kale are made for each other. It’s a delicious soup, a bit lighter than Caldo Verde, and beautifully vibrant.

This made 8 servings, but that means 8 meals of progressively more flavorful soup since it always is better the next day.

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Linguiça with Cauliflower, Kale and Grape Tomatoes

Linguiça with Cauliflower, Kale and Tomatoes

This was a delicious and hearty casserole that took very little effort and about 20 minutes to make. I sliced 1 piece of linguiça sausage (about 6 oz.) into 1/4 inch pieces. Then I chopped up 1/4 of a yellow onion. I tossed them together into a medium low sauté pan, since the linquiça has plenty of fat for the dish without any additional oil.

I then chopped up 2 cups of cauliflower and added the cauliflower, and some salt and pepper, to sauté for a bit. Meanwhile, I cleaned 5 pieces of kale, removing the stems. I rolled the kale up and sliced in ribbons and then did a quick chop cross-wise of the ribbons. This made about 4 cups of kale. Kale cooks down a lot, so when cooking you always want to add more than you think you want.  I added the kale, another bit of salt and pepper to the pan. While that cooked, I quartered grape tomatoes – until I had 1 cup of them. When the kale was about half done, I added 2 TBSP of red wine vinegar and the tomatoes and let cook for about 4 more minutes.

The vinegar is critical to elevating the flavors. It helps the flavors blend. The linguiça is spicy and adds rich flavor to the vegetables. This made 4 servings of delicious casserole.

Portuguese Chard and Bean Soup

Portuguese Chard and White Bean Soup

It has been incredibly hot here in Oregon – a heat wave the likes of which I never imagined for this temperate state. Nonetheless, I was in the mood for soup. Of course, I made it in the cooler early morning along with breakfast, long before lunch time and then just heated it up when it was time to eat it. The thing is, Mom was right about soup. There is no reason not to serve soup when it is hot, you just have to serve the right soup. By that she meant a soup that avoid lots of carbs. This soup does that.

  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 1 cup of red chard stems, diced
  • 2 tbsp white wine vinegar
  • 11 oz linguiça, sliced thinly
  • 2 bay leaves
  • 8 cups water
  • 1 can cannellini beans
  • 1 can diced tomatoes with chiles
  • 3 cups chopped red chard leaves
  • 3 cups chopped cabbage
  • Salt and pepper

To make the soup, I put a tablespoon of olive oil in my stock pot and added 1 tsp of cumin and salt and pepper. Then I added the onions to sauté and get tender. When the onions were tender, I added the red chard stems and minced garlic. I added some white wine vinegar and let the stems cook and absorb the vinegar. This gives them a brighter, less earthy flavor. I also added some salt and pepper. Adding a bit of salt and pepper at each stage layers the flavors so everything is seasoned and, counter-intuitively, you will be less likely to over-season.

Next I added the linguiça and let them cook to bring out a a bit more flavor before adding the water and bay leaves. I let this all simmer for about 10 minutes, then I added the beans and tomatoes and some salt and pepper. I let cook another 10 minutes or so and added the cabbage and chard leaves, with some salt and pepper. Another 5 – 7 minutes and it was done. I let it cool just a bit before serving.

This is delicious, though it makes far more than a single serving. More like 10 servings, but soup only gets better the next day. The vegetables are not overdone, the cabbage and chard complement each other beautifully, the linguiça makes such a rich and flavorful broth.