This "green" soup made with mounds of shredded kale is the national soup of Portugal. It's not difficult, and the end result is wonderfully filling, economical and full of texture.

6 to 8 servings

Ingredients:

2.  In a large heavy pot over medium heat, brown the sausage. Transfer it to a plate and set aside. Reduce the heat to medium-low and add the oil. Add the onion and garlic, season with salt and cook, stirring occasionally, until the onion is soft, about 10 minutes.

3.  Meanwhile, peel the potatoes if desired, slice them in half lengthwise, then slice thinly crosswise. Add the potatoes to the pot, stir to coat well with oil and cook 2 or 3 minutes. Add the prepared kale, sausage, stock or water and pepper. The kale will seem tall in your pot, but it cooks down. Use a wooden spoon to turn the vegetables over gently from the bottom and mix them all together. Increase the heat to medium-high and bring almost to a boil, then reduce the heat to medium-low, cover partially and simmer until the potatoes are tender, about 30 minutes. Adjust seasonings and serve hot.

Sometimes plain soup, no matter how lovely, wants just a little something. Here that something is a rather unlikely but complementary avocado salsa.

4 servings

Ingredients:

For the soup: For the salsa:

Directions:

1.  For the soup: In a large pot or saucepan over medium heat, heat the oil. Add the onion, carrot and garlic and cook, stirring occasionally, until the vegetables are softened, about 7 minutes. Add the cumin and coriander and cook, stirring constantly, for 30 to 60 seconds.

2.  Add the stock, orange juice, beans, salt, black pepper and ground chipotle pepper or hot pepper sauce to taste; increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Remove from the heat; set aside to cool for 10 minutes.

3.  Transfer the soup to a blender and puree until smooth. Taste and adjust the seasoning as needed.
For the salsa: In a bowl, combine the salsa ingredients. (If using mango, you may be want to add a pinch of brown sugar.) Set aside at room temperature.
To serve, top each serving of soup with a mound of the salsa and serve with spoons or tortilla chips.

Dal Shorba (Red Lentil Soup)

This spicy soup draws its flavor from a combination of spices, herbs and vegetables. The result is creamy and rich. The Madras curry powder plays a key role and therefore must be fresh.

1.  Hawthorn: Evidence exists that link hawthorn to dilation of blood vessels, strengthening of the heart and lowering blood pressure. These effects can be traced to the pigment found in hawthorn flowers, leaves and berries. These phytochemicals include bioflavinoids that have strong antioxidant properties and assist our body in ridding itself of free radicals, and help it distribute and effectively use vitamin C and strengthen capillaries. These stronger capillaries and dilated blood vessels allow our hearts to better circulate blood, thus delivering oxygen to every system of our body and providing our heart with the nutrients it needs.