Sopa de Legumes (Portuguese Vegetable Soup)
This is my go-to Portuguese sopa de legumes recipe, made exactly how I grew up eating it. The key is layering the beans and blending at the right time so the soup stays silky, vibrant, and full of flavour. Finished with a touch of pimenta moída for a little kick, it’s comfort in a bowl. Serve it hot with good olive oil and crusty bread, and you'll have a comforting meal everyone will love!
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
Storage:
- 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.
- 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.
