This soul-warming Portuguese-style soup builds a silky, pale-gold base from tender Yukon Gold potatoes, sweet onion, and garlic, all simmered until they break down into something rich and velvety. Once pureed smooth, the broth gets its final touch from ribbons of collard greens or curly kale, simmered just until bright and tender-crisp. A generous finishing drizzle of extra-virgin olive oil adds a peppery, fruity depth right before serving, tying the whole bowl together. It's comforting, hearty, and deeply flavorful without feeling heavy, the kind of soup that tastes like it simmered all day. This one is a great fit for a plant-based kitchen, offering all the cozy, restorative qualities of the classic dish in every spoonful.
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Heat 1 tbsp of the olive oil in a large pot or Dutch oven over medium heat. Add the chouriço slices and cook, stirring occasionally, until lightly browned on both sides, about 4–5 minutes. Transfer the sausage to a plate and set aside, leaving the rendered fat in the pot.
Add the remaining 2 tbsp olive oil to the pot. Add the onion and cook over medium heat, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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