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Shefali chitrang
Portuguese farm cabbage soup with grilled sausage
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Ingredients
Directions
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Chop the onion.
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Finely chop the garlic.
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Peel the potatoes and cut into cubes.
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Heat the olive oil in a soup pot and stir-fry the onion, garlic and kale all the way until the kale is shrinking and glassy.
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Put in the thyme leaves and potato cubes and add the stock.
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Bring to the boil and cook the soup gently for 10-15 minutes.
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In the meantime, preheat the grill to the highest setting.
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Cut the smoked sausage into slanted slices.
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Put the slices of smoked sausage on the baking tray and slide it 10 cm under the hot grill element and toast the smoked sausage 4-5 minutes until crispy brown.
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Turn the slices after 2-3 minutes.
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Stir the soup with a wooden spoon until the potato cubes fall apart and it becomes a loose-bound soup.
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Or mix everything with the hand blender into a loose soup.
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Spoon the soup into large bowls and put the slices of smoked sausage in it.
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Nice with brown slices of brown bread.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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