Sopa de legumes à portuguesa

Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.

About the recipe

The Portuguese vegetable soup represents everyday cooking: a large pot, seasonal vegetables and a drizzle of olive oil for body.

There is no single formula. Potatoes, carrots, pumpkin, cabbage, leeks and green beans are used depending on the house, the garden and the time of year.

Ingredients

• 2 medium potatoes in cubes
• 2 sliced carrots
• 1 chayote or courgette in cubes
• 1 chopped onion
• 2 garlic cloves
• 1 cup diced pumpkin
• 1 small bunch of kale in strips
• 2 tablespoons of olive oil
• Salt and pepper to taste

Method

1. Sauté the onion and garlic in olive oil until soft.
2. Add potatoes, carrots, chayote and pumpkin, covering with hot water.
3. Cook until the vegetables are very tender.
4. Blend some of the soup to add body and keep some pieces whole.
5. Return to the heat, add the kale and cook for a few minutes.
6. Adjust salt, drizzle with olive oil and serve hot.

Tips from Empório Portugal

• Blending only part of the vegetables creates a more homemade texture.
• Use seasonal vegetables for a more flavourful soup.
• Add the kale near the end to keep its colour and texture.

Possible substitutions in Brazil

• Chayote can be replaced with zucchini.
• Portuguese kale can be replaced with finely shredded collard greens.

Pairing

Sparkling water, herbal tea or a light white wine. Content intended for people over 18 years of age. Drink in moderation.