Sopa de legumes is a staple Portuguese recipe and a favourite in my kitchen. Fresh veggies and tender beans combine to create a creamy soup base with satisfying textures and a sweet, savoury taste. I serve mine with pimenta moída for a kick of heat, just like my avó taught me!
Jump to:
- What is Sopa de Legumes?
- Ingredients and Notes
- How to Make Traditional Sopa de Legumes
- Serving Suggestions
- How to Store, Freeze, and Reheat
- Sopa de Legumes (Portuguese Vegetable Soup)
- FAQs
- Can I use frozen vegetables in sopa de legumes?
- Can I add chicken or sausage to sopa de legumes?
- Can I make sopa de legumes in a slow cooker or Instant Pot?
- More Delicious Recipes
What is Sopa de Legumes?
Sopa de legumes, which translates to “Portuguese vegetable soup,” is a simple soup made with blended vegetables, olive oil, garlic, and greens, similar to caldo verde but with a few extra ingredients. Easy to prepare, it’s one of the most common soups in Portugal and is often served as a starter or light meal.
Unlike many chunky vegetable soups, sopa de legumes is known for having a smooth, silky broth made by blending tender, cooked veggies and beans. Then, more beans are layered in before serving, giving the soup extra body, protein, and fibre.
Nutritious and comforting, it’s a family recipe I grew up eating and always looked forward to seeing at the dinner table. Now, my kids love it just as much as I do and don’t even realize they’re eating their veggies!
Ingredients and Notes
Scroll down to the recipe card for the complete ingredient list and instructions!
- Oil - I use olive oil to sauté the vegetables and create a sweet, savoury, slightly peppery flavor base.
- Veggies - Leek, onion, garlic, carrots, potatoes, and spinach form the bulk of the soup. I recommend using Yukon Gold potatoes because they break down nicely, making them easy to blend, and adding a slightly buttery taste to the soup. However, if you can’t find Yukon Gold potatoes, Russet potatoes will also work.
- White Navy Beans - Make sure to use cooked, canned white navy beans. Dried beans won’t have enough time to soften and cook!
How to Make Traditional Sopa de Legumes
- Sauté the veggies. Warm olive oil in a large pot over medium heat. Then, add the leek, onion, and garlic, and cook until soft and fragrant. Next, stir in the carrots and potatoes, season with salt, and add enough water to cover the vegetables.
- Boil and cook. Add half of the white navy beans to the pot, and bring the liquid to a boil. Reduce the heat to a simmer, and let the mixture cook until the carrots and potatoes are fork-tender.
- Blend and combine. Blend the soup until smooth. I use an immersion blender, but you can also let it cool slightly and transfer it to a blender! Add the remaining beans, cook to warm through, and stir in the spinach.
- Serve. Once the spinach is wilted, season the soup to taste, and enjoy warm!
Serving Suggestions
I typically serve my sopa de legumes as a main course with a side of crusty bread for dipping. I always top my bowls with a bit of olive oil, fresh black pepper, and a touch of pimenta moída, because I love a bit of heat!
If you want to serve your soup as a side dish or appetizer, try pairing it with grilled chicken or roasted fish and a light salad for a filling, well-rounded meal. You can never go wrong with a sandwich, either, especially for a quick and easy lunch!
How to Store, Freeze, and Reheat
Once cool, transfer leftover soup to an airtight container, and store it in the fridge for 4-5 days. Or, freeze leftovers for up to 3 months. For the best texture, I recommend omitting the spinach and adding it back to the soup just before serving!
To reheat, thaw frozen soup in the fridge overnight. Then, warm individual bowls in 30-second increments in the microwave. Or, heat a large pot over medium heat on the stove, adding a splash of water or broth as needed to thin the soup if it becomes too thick.
Sopa de Legumes (Portuguese Vegetable Soup)
Equipment
- 1 Large Pot or Dutch Oven
- 1 Wooden Spoon or Heatproof Spatula
- 1 Cutting Board
- 1 Chef’s Knife
- 1 immersion blender or stand blender
- 1 Ladle
Ingredients
- 1-2 Tablespoons olive oil
- 1 leek sliced
- 1 onion chopped
- 3-4 garlic cloves chopped
- 4-5 carrots chopped
- 3 potatoes peeled and chopped
- Water as needed
- 1 can white navy beans drained and rinsed, divided
- Salt to taste
- Black pepper to taste
- Spinach a few handfuls
- Pimenta moída to finish
Instructions
- Heat olive oil in a large pot over medium heat. Add the leek, onion, and garlic, and cook until soft and fragrant, 2-3 minutes.1-2 Tablespoons olive oil, 1 leek, 1 onion, 3-4 garlic cloves
- Add the carrots and potatoes. Season with salt, then add enough water to just cover the vegetables.4-5 carrots, 3 potatoes, Water
- Add half of the white navy beans, and bring the soup to a boil.
- Reduce the heat, and simmer until the carrots and potatoes are very soft.1 can white navy beans
- Blend the soup until completely smooth and bright orange, using an immersion blender or standard blender.
- Return the soup to the pot and add the remaining beans. Cook for a few minutes to warm through.
- Stir in the spinach, and cook just until wilted.Spinach
- Taste and adjust seasoning with salt and black pepper. Serve warm, finished with pimenta moída. Enjoy!Salt, Black pepper, Pimenta moída
Notes
- Refrigerator: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4-5 days.
- Freezer: This soup freezes well for up to 3 months. For the best texture, freeze the soup without the spinach, and add it fresh when reheating.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat gently in a pot over medium heat on the stove, stirring occasionally. Add a splash of water if needed to loosen the soup. Individual portions can also be reheated in the microwave.
FAQs
Can I use frozen vegetables in sopa de legumes?
If possible, I recommend sticking with fresh vegetables. However, if needed, you can use frozen veggies, adding them to the pot straight from the freezer. Just keep in mind that they will likely release extra liquid. So, you may need to simmer your soup a little longer.
Can I add chicken or sausage to sopa de legumes?
Yes, while traditional sopa de legumes is usually vegetarian, it’s easy to turn it into a heartier meal by adding protein. Shredded chicken, cooked chouriço, or smoked sausage all work well, adding extra depth to the flavor. If adding meat, stir it in after blending the soup, and let it warm through gently so the broth stays smooth and silky.
Can I make sopa de legumes in a slow cooker or Instant Pot?
Yes, this soup adapts very well to both methods. For a slow cooker, add all the vegetables, half the beans, water, and seasoning to the slow cooker, and cook on low for 6-7 hours or on high for 3-4 hours until everything is very tender. Blend until smooth, then stir in the remaining beans and spinach before serving.
For an Instant Pot option, sauté the vegetables in oil using the sauté function. Then, add half the beans, water, and seasonings, and cook on high pressure for about 8-10 minutes. Let the pressure release naturally, blend the soup until smooth, and finish with the beans and spinach.
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