Silky pureed potatoes form the soul of this soup, simmered with softened onion and garlic until the base turns pale gold, thick, and creamy. Ribbons of collard greens get stirred in right at the end so they stay tender yet vibrant, adding color and a slightly earthy bite to every spoonful. A generous finishing drizzle of good olive oil brings a glossy richness that ties the whole bowl together. It’s a cozy, warming pot of soup that comes together with simple pantry staples and a little patience at the stove. This version is a genuinely solid pick for a vegetarian table, delivering all the comfort of the classic without missing a beat.
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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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