Sopa de legumes Portuguese

Sopa de legumes Portuguese

By
From
Green Kitchen Travels
Serves
4-6

On a recent trip to Portugal, I basically lived on vegetable soup and salads. Although the country has excellent fresh vegetables, it seems to focus all its dishes on fish or meat. I have rarely felt so limited when ordering at a restaurant as I did during that week. Luckily, almost all restaurants serve their own variety of creamy potato soup, which happens to be one of my favourite things in the world. So, even if I felt that I had very little to choose from, I was a pretty happy camper. We make our soup from a mix of potatoes, carrots and sweet potatoes – which gives it a very round and rich flavour – and top it with some fresh or cooked, dried broad beans for extra protein. — David

Ingredients

Quantity Ingredient
1 tablespoon cold-pressed olive oil
or 1 tablespoon coconut oil
1 large onion, chopped
2 garlic cloves, chopped
10 fresh sage leaves
or 1 teaspoon dried sage leaves
1 leek, sliced
2-3 potatoes, peeled and chopped
3 carrots, chopped
1 sweet potato, peeled and chopped
or a piece pumpkin, peeled and chopped
fine sea salt
freshly ground black pepper
2 tablespoons lemon juice, or more to taste
250g shelled fresh broad beans
or 100g dried broad beans, soaked and cooked
1/4 small cabbage, chopped into 2–3 pieces and separated into leaves
cold-pressed olive oil, for drizzling

Method

  1. Heat the oil in a large saucepan over a medium heat. Add the onion, garlic, sage and leek and cook for just a minute. Add the potatoes, carrots and sweet potato or pumpkin and stir. Cover with water and add some salt and pepper. Bring to the boil, cover, reduce the heat and cook until all the vegetables are tender. Remove from the heat and blend until smooth with a hand blender (or tip into a blender or food processor). Return to the heat and add lemon juice to taste.
  2. If using fresh broad beans, add to the soup, simmer for 4 minutes then add the cabbage and simmer for a minute or so more until the cabbage is just tender. If using cooked dried beans, add them with the cabbage. Taste and adjust the seasoning, if necessary. Serve in bowls with a drizzle of olive oil and freshly ground black pepper. The soup can be stored in the fridge for 3–5 days and freezes well.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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