It’s 24 degrees today, so it’s the perfect day to bring out my red cast iron pot to make this soup! It’s my go-to pot, especially when making my weekly soup.
This week, I made a Whole30 friendly Portuguese soup. It’s a tomato based soup full of two different kinds of meat and veggies. While it sounds heavy, it’s actually quite light! If you’re not doing Whole30, dip a crusty bread into this. If you are, just make a bigger bowl of this soup and you’ll be completely satisfied!
Whole30/Paleo Portuguese Kale Soup
- 1 tablespoon olive oil
- 2 to 3 large leeks, chopped, using white and light-green parts only
- 1 large yellow onion, chopped
- 2 cloves garlic, crushed
- 1 pound ground turkey
- 6 oz. sausage (any flavor or kind), broken into smaller pieces
- 1 bunch kale, torn and stemmed
- 1 32 oz. can diced tomatoes
- 6 cups chicken or vegetable broth
- Salt and pepper, to taste
- In a large stockpot, heat olive oil and add in leeks and onions. Saute until soft. Crush garlic into the pot and stir to slightly brown, 1-3 minutes.
- Add turkey meat and sausage, stirring until browned and adding a 1/2 cup of broth, if needed so as not to burn.When meat is cooked through, add in canned tomatoes, broth, salt and pepper. Simmer on low heat for 30 minutes.
- Five minutes before serving, stir in the kale to wilt. Serve and enjoy!
Adapted from: whatrunslori.com