Portuguese Green Soup 

 

2 Tablespoons  EVOO 

2 cups onions, chopped 

2 large cloves garlic, minced 

8 cups stock, chicken or vegetable – low sodium  

4-6 cups daikon radish, sliced (you can also use red radishes) 

2 teaspoons s.a.l.t. sisters Blend 

16 oz bulk sausage, browned and drained 

4-6 cups kale or Swiss chard, chopped 

2 tablespoons lemon juice 

Heat EVOO in a large stockpot over medium heat.  Add onion and garlic, cook for about 5 minutes until tender, stir occasionally.  Add stock, radish and s.a.l.t. sisters Blend.  Bring to a boil, and then simmer until radish is soft, about 15 minutes. 

 

Stir in browned sausage and kale.  Simmer another 5 minutes.  Stir in lemon juice.