For a quick main dish, serve up this vegan version of Portuguese kale soup, filled with juicy tomatoes, veggie patties, and creamy potatoes.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
471 Calories
Recipe Instructions
Step 1
Heat 2 teaspoons oil in a skillet over medium heat. Add vegan burger patties; cook, flipping halfway, until browned, about 6 minutes. Transfer to a plate and cut into bite-sized cubes.
Step 2
Heat remaining oil in a pot over medium-high heat. Add onion, garlic, chipotle pepper, salt, and pepper. Saute until onion is translucent, about 5 minutes. Add 1 cup vegetable stock and tomato paste; bring to a simmer. Add the browned vegan patties and plum tomatoes with juice.
Step 3
Pour remaining vegetable stock into the tomato mixture. Sprinkle in adobo seasoning and sazon. Bring to a boil. Add potatoes and kale; cook until potatoes are tender, 10 to 15 minutes.
Ingredients
3 cloves garlic, minced
salt and ground black pepper to taste
1 (6 ounce) can tomato paste
1 tablespoon vegetable oil, or as needed
2 teaspoons vegetable oil, or as needed
2 cups chopped kale, or to taste
4 vegan burger patties
1 small onion, diced, or more to taste
10 cups vegetable stock, divided
1 (26 ounce) can whole plum tomatoes with juice, or to taste