Hm… the recipe for Portuguese Chouriço and Kale Soup sounds mighty good. I wonder if it can be successfully de-meated. Obviously, either Unchicken broth or vegetable broth would be substituted for the chicken broth, but the main ingredient is where it gets a little tricky.
The soup’s main ingredient is chouriço, a smoked pork sausage seasoned with paprika, crushed pepper, garlic, and other spices. The trick would be trying to get the right levels of seasoning on a sausage substitute. I found a page about how to make your own chouriço, which might be helpful. I think I’ll start directly with a store-bought imitation sausage and attempt to marinate it in a similar way.
It should be an interesting experiment. The soup sounds like it would be nice and warm and spicy, a good combination for cold winter nights.