My High Vibe Kale Soup (Inspired by Portuguese Kale Soup)

This soup is inspired by Casa Costa Bakeshop, in Leander Texas. I worked at this adorable bakery that was in this bright teal 1940s Cottage, that you could've pulled straight out of a Southern Home Magazine. It is ran by a Portuguese/American/Brazilian family, and they made their family's traditional Kale Soup at least once a week in the winter. Until then, I had never cooked with Portuguese or Brazilian influences, and that (almost) year I really learned that sometimes the SIMPLEST flavors can make the most heart warming dishes....oh, and lots of garlic!

I never actually saw how they made their soup, besides glances and smells. I loved the smells in that little bakery, & all the beautiful stands we would display our delicious desserts on. It was the cutest bakery I have ever worked in, with the sweetest desserts, and the strongest Brazilian coffee.

Its finally "winter," here in the Texas Hill Country, & all I could think about was making soup tonight. I wanted something warm, and HEARTY, that wasn't going to make me feel bloated, or lethargic. So I thought back on what I was doing this time last year, and creating my own High Vibe Kale Soup was the first thing that popped into my head! This recipe is completely VEGAN, & is perfect for a wet, cold day when you're needing something HEARTY to put some LOVE into your heart! It a little bit of SUNSHINE on a gray day! I hope you guys enjoy this recipe!

My High Vibe Kale Soup (Inspired by Portuguese Kale Soup)

Serves 4-6


  • 2 Bunches of Organic Curly Kale

  • 5 Cloves of Garlic (Diced)

  • 1 Russet Potato (Peeled, Diced, and put into water with a splash of Vinegar)

  • 1 Can of Kidney Beans

  • 1/2 Yellow Onion (Small Dice)

  • 4 Beyond Meat Brat Style Sausages (Pan Seared, & sliced)

  • 32 Oz. Organic Vegetable Stock

  • 1 Packet of Sazon

  • 2 tsp. Black Pepper

  • 1 TB Himalayan Pink Salt

  • 1 Cup of cooked Pasta


  1. In a large pot, with a drizzle of Olive Oil, sweat diced Onions, & Garlic until translucent

  2. Separately, boil water with salt for pasta!

  3. Add in Kidney Beans & diced Potato

  4. Cover with Vegetable Stock

  5. Add in Sazon packet, Salt, Pepper

  6. Simmer on low for 20 Minutes until Potatos are tender

  7. Meanwhile, sear the sausage in a saute pan with a dash of olive oil on medium high heat until seared & golden

  8. Cut sausage once done!

  9. Boil Pasta once water is boiling until tender

  10. In a serving bowl, put cooked pasta as the first layer

  11. Cover with warm delicious soup

  12. Garnish with Sausage :)