hi guys in today's video I'm going to show you how to make one of my favorite winter soups it's the Portuguese kale soup and I'm super excited today to make the soup because most of my ingredients I mean they're canned or grow or both and so that's very rare that it all comes together like this for me so I just want to show you the ingredients that we're going to use and then we'll put it together first off sun dried tomatoes you use a half a cup of that and these sun-dried tomatoes I grew and these are cherry tomatoes and I dehydrated them this summer and it worked out really well I've never dehydrated some cherry tomatoes before and I really am going to keep this in the rotation because as you can see I've used like almost half the jar already and then it also calls for some Tomatoes I've canned tomatoes because you want to retain that summer fresh flavor and when you have a bunch of tomatoes that's what you do is you can them but today I'm actually not going to use this because I have a bunch of tomatoes and we're going away for a few days since I want to use the ones that we have so I don't want to lease kale look at this beautiful kale it has rained for a couple days and so my kale is just really plump and just full of moisture and just love it look how crisp it is I just picked this right now so I have trees of kale i will show you my picture of that it also is going to use fennel seeds and when i did this year is that i let the fennel flour and then i collect the seeds and not only is a great for reseeding to get more fennel but that kind of happens on its own but you can also use the fennel seed for your cooking it's also great as a digestive aid so with aids in digestion and then beautiful fennel this is cuddle for my garden I just picked it this morning so that's gorgeous so we're going to use a small bulb of fennel and then I've got my chicken stock I've shown you how to canned chicken stock in a prior video and also calls for our onion and garlic but because i use the onion you can see the onion floating around and also garlic i'm going to admit that and i ran out of being so i'm just going to use can be into your baby you want a nice can of white beans and then look at these gorgeous potatoes oh my goodness this potatoes are great um I accidentally grew these these are volunteers and I love them when they're itty bitty and small like this because they are so creamy and delicious and it's similar to a comparable flavor you know how a homegrown tomato taste way better than a store-bought same thing with potatoes they are intensified in their flavor and so if you haven't grown potatoes I suggest you do and then lastly are actually two more things I've got some time and you should always try to grow some herbs because it's just really handy just to go outside and fix whatever you need you don't have to make sure you have it at the grocery store and if you do grow herbs drying herbs is a great idea and I'm not do a video on how to do that someone's asked me to do that and I will do that this summer and then lastly it needs to have some a little bit of lemon and rather than lemon these are I kind of use the pill for something else but that'll be a later video and but these are lime quats it's a type of kumquat and so I'm going to use these because I don't want to go to waste so I'm gonna use this for my lemon alright so let's go so normally what I would do into my pan I would chop up my onion and garlic and throw some olive oil in and let that simmer and get you know translucent right but since i already have that into in my chicken stock i'm just going to pour my chicken stock in there and I'm gonna and I'm just making a small amount because we only need it for tonight i will put the recipe though as usual in the show more suction so I'm just opening up so i think i'm going to use all right we'll get the simmering and this is full all right if I was smart I would have roasted my fennel in the stock pot but so what you're going to do is sauté your fennel I just sliced it up and I just like to UM saute this until it gets a little tender it's going to cook in the soup so it doesn't have to be super soft I just like to get that flavor going you know when you saute stuff it calm Eliza's and it gives beautiful flavor in fact I might do the carrots too I just love the way that aroma is I actually decided I want more of this phenol so I'm going to cut up some of the stock on this and this part right here this greenery oh I love this stuff first of all it's kind of has a licorice smell and flavor to it and this makes really great greenery for your bouquets okay so I vacuum seal my sun dried tomatoes just to keep it rare oh and we're just going to add normally you would add half a cup but since I'm doing less than a full batch I'm just gonna eyeball it and then excuse me to this I'm going to also add my fresh tomatoes alright so we're gonna have a really nice rich bass and now my vegetables are sautéed so I'm going to go ahead and add those as well let me see how nice and caramelized up on is beautiful okay next I'm gonna have my beans I don't rinse my beans i just kind of like drain it a little bit this gives you a the hardiness when you have beans it'll fill you up and you don't have to use um chicken stock of your vegetarian you can also make veg vegetable stock right and can that if you want i just always make the chicken stock as a byproduct of my pressure cooked chicken so always have a no hand cuz i don't like things to go to waste and when you want to make something later on down the road see how quick this was I mean this gonna take me like 20 minutes to make the soup and look how great the broth looks already okay so now we're going to add our spices and I'm going to add the fresh thyme and all I do to do the time as I just run it through my fingers like that you could use dry time too but since I grow it I want to use it and if you don't like a lot of the licorice flavor you don't have to add the fennel seeds it's up to you I would taste the broth at this point to see whether or not you like the flavor and if it's too much then you know don't add the fennel seeds I just love the unique flavor it gives it so I'm a strong flavor kind of person and then of course then you're going to add your salt in your pepper I don't add a lot of salt as you know if you watched some of my videos but it does heighten the flavor of food so sorry I'm moving the camera there okay got a fish see stems out but now's a good time to taste it oh it smells so good oh my god delish seriously it's really good next I'm sorting through my potatoes and you notice my potatoes are dirty because I want to keep them preserved so I don't want to add moisture to it and sort out any smushy wounds or any of them that have green the green is toxic so you don't want to eat that so I'm gonna wash these really good when you wash your potatoes it might be a good idea to have a little apparatus like this little brush to brush off your potatoes I know my dirt is pretty much organic so I mean I buy organic dirt and then I fortify my dirt see how I save my scraps like that and then what I do is I just bury him in my dirt and then guess what we eat some the worms so it's like a giant and the other key trick when you're doing things like potatoes or beets or you know any large sized things try to keep your sizes around the same so that they cook around the same rate so do you notice I cut those up a little bit so that there around the same now we're just going to add our potatoes into the boiling hot yummy yummy okay so next we're going to prepare the kale and one of the reasons why i like to grow kale is because the smaller leaves like this are very tender and sweet versus the ones you get in the store they're usually the really large leaves in they don't taste as good but when you are doing kiel the key is slice it really thin like so and that seems to work even like when you're making like a kale salad I like to chop it up finally like this and then it tastes better and then anything excess like this I just save and I'll put it into my compost pile alright so that's how I do kill okay so basically what you want to do is cook this until the potatoes are done and I can just tell by just taking a spoon and if I can smash it and break in and a half like that they were done and so next I'm gonna do is add my kale to it I like to add the kale last we don't want this piece in there do some quality control there this just gives you great vitamins and fiber and also yummy so you just want to cook that until it's just a little soft kill is a great green to add to suit because it actually holds up pretty well it doesn't get mushy you know like spinach might get a little mushy the kale holds it holds up all right it's like a couple minutes and ready to dish that up I think I'm gonna chop up more kale because I like working okay soups done so we're just going to go ahead and ladle this in to the bowls look how rich and hearty this soup is this is a super duper healthy soup but just because it's healthy doesn't mean you have to lose out on flavor healthy doesn't mean it has to taste terrible so the last thing I'm going to do is take that little lime quad and I'm going to squeeze it in just to brighten the flavor up perk it up and there you go a nice bowl of hearty Portuguese kale soup I hope you enjoyed this video and you'll try making the soup it really is that good and as always I appreciate you watching feel free please to share my videos like subscribe if you haven't already and until next time take care remember life after 40 is really good alright until next time bye