This morning, I started to make John Villa's traditional Caldo Verde recipe, calling for 1/4 cup of olive oil, a Spanish onion, a couple cloves of garlic, 6 potatoes (decided to use 4 potatoes instead) and chouriço. http://leitesculinaria.com/7580/recip...
After opening my vacuum pack of Portuguese chouriço, I discovered the chouriço were covered in a sticky white film that I hadn't seen in other vacuum packed chouriço I've purchased. That's when I decided to make a vegetarian version instead.
When I started to search for vegetarian caldo verde, most versions called for soy-based sausages or tempeh, which I don't tend to keep on hand (or purchase), so I expanded my online search look for kale and potato soups that didn't call for veg sausage or tempeh.
I decided to use the bay leaf, rosemary, smoked paprika (sweet) and thyme. mentioned this recipe,
http://www.thekitchn.com/recipe-kale-..., then blended the soup with an immersion blender, so it looks more like a speckled green pureed soup.
Does anyone have any other vegetarian kale and potato soup recipes they'd recommend?