Portuguese Vegetable Soup

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

About the recipe

The Portuguese vegetable soup represents daily cooking: a generous pot, seasonal vegetables, and a drizzle of olive oil to give it body.

There is no single formula. Potato, carrot, chayote, cabbage, leek, and green beans are added according to the household, the garden, and the time of year.

Ingredients

• 2 medium potatoes, cubed
• 2 carrots, sliced
• 1 chayote or zucchini, cubed
• 1 onion, chopped
• 2 cloves of garlic
• 1 cup of pumpkin, cubed
• 1 small bunch of cabbage, sliced
• 2 tablespoons of olive oil
• Salt and pepper to taste

Preparation method

1. Sauté onion and garlic in olive oil until soft.
2. Add potato, carrot, chayote, and pumpkin, covering with hot water.
3. Cook until the vegetables are tender.
4. Blend part of the soup to give it body and keep some pieces whole.
5. Return to heat, add the cabbage, 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 gives a more homemade texture.
• Use seasonal vegetables for a tastier soup.
• Add the cabbage at the end to maintain color and presence.

Possible substitutions in Brazil

• Portuguese zucchini can be replaced with regular zucchini.
• Portuguese cabbage can be swapped for finely chopped butter cabbage.

Pairing

Sparkling water, herbal tea, or light white wine. Content intended for those over 18 years old. Drink responsibly.