Veggie Gal: PORTUGUESE POTATO AND KALE SOUP

Today's treat is one of my favorite soups in the world, a portuguese potato and kale soup recipe originally found in Eating Local: The Cookbook Inspired by America's Farmers made vegan by yours truly! This soup is made from simply prepared ingredients and packed with complex flavors that will will keep vegans, vegetarians, kale haters* and carnivorous creatures coming back for more!

*This statement I endorse wholeheartedly as I have turned many a kale hater into a kale lover by this hearty recipe!

INGREDIENTS!

3/4 lb. kale, center ribs removed
1/8 c. extra virgin olive oil*
3/4 Tbsp onion powder *
3 cloves garlic, minced
2.5 lbs gold potatoes, peeled and thinly sliced
2 quarts water -OR-1 quart veggie stock + 1 quart water**
1 Tbsp. sea salt
Freshly ground black pepper
Vegan chorizo

1/2 lb Gimme Lean Ground Sausage Style Vegetable Protein
3/4 tsp salt
1.5 Tbsp chili powder
3 dried red chilis, seeds removed and crusehd
2 small or 1 large garlic clove, minced
1 1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp ground black pepper
3/8 tsp sugar
1 Tbsp apple cider vinegar
1 1/8 tsp. water

*If you desire to use fresh onions, use 1/4 c. olive oil instead of 1/8 c. and replace the onion powder with one large yellow onion, minced.
**I've made it both ways, both ways are delicious, but if you do use veggie stock you may want to cut down on the added seasalt!

DIRECTIONS!

Heat olive oil in large pot over medium heat and add minced garlic. Saute until slightly browned.*
Add potatoes, salt, water, and onion powder, bring to a simmer and then loosely cover and cook for 30 mins, or until potatoes are tender
While potatoes are cooking, shred kale leaves into fine ribbons no longer than 2 inches in length, and prepare vegan chorizo:

Using a fork, mash/break up Gimme Lean Ground Sausage to an even consistency in a small/medium sized bowl.
In another bowl mix together all other vegan chorizo ingredients to a uniform consistency
Then, work seasoning mixture into ground 'soysage' mixture to a uniform consistancy
Roll mixture into a 1" wide log and chill until ready to cook.

Once potatoes are soft, using a fork or a potato masher (I use one that looks like this ), mash potatoes in pot until most of the chunks are worked out and the broth is of a reasonably uniform consistency.
Then add shredded kale ribbons and black pepper to taste, cooking soup for an additional 10-15 mins, or until kale is tender
While soup is finishing, remove vegan chorizo log from fridge and slice into 1/4" wide slices.
Fry chorizo coins in olive oil over medium low head until browned/lightly crisped on both sides (2-3 minutes per side), and then drain on a paper towel.
When kale is tender, remove soup from heat and spoon into bowls (there should be enough soup for 8) placing 2-3 chorizo medallions on top of each bowl of soup.
Voila! a soup to die for!