Gluten Free · Dairy Free
Soups & Stews
An old family favorite, courtesy of a dear Portuguese friend in South Africa. Tweaked and refined for our California pallets.
Ingredients:
- 1 small savoy cabbage (or half a big crinkly cabbage)
- 5 leaves of curly kale
- 4 whole chorizo sausages (we use the chicken chorizo ones or make our own lamb version).
- 4 large potatoes
- 3 medium carrots
- 1 medium rutabaga
- 2 quarts of chicken or veggie broth
- 1 tablespoon of dried fresh ground coriander
- 1/2 tsp of fresh ground pepper
- 1/2 tsp of salt
- 1.5 large onions
- 6 cloves of garlic (optional)
- 4 tblsp of olive oil
- Steps:
- Peel and mash the garlic with the salt
- Cube the potatoes, carrots, onions, rudabager and cabbage (little half inch cubes or larger if you prefer)
- Finely chop the kale leaves
- Cut the sausages into thirds or halves (3" sections apx)
- On medium heat, warm olive oil in the bottom a large stock pot
- Add the sausages and onions
- Cook until the onions are mostly glassy / transparent
- Add the garlic, coriander, pepper and potatoes
- Cook for 30 seconds to 1 min further
- Then add all of the other ingredients including the broth.
- Cook until the veggies are tender but not mushy (apx 10 - 15 mins)
- Serve
