Sopa de Nabo com Feijão e Chouriço (Portuguese Turnip Soup) 🇵🇹🥣
A delicious, hearty Portuguese turnip soup made with potatoes, carrots, white beans, Savoy cabbage and chouriço. Everything cooks together before being blended into a beautiful, creamy vegetable base. Simple ingredients, incredible flavour and the perfect comforting meal for the whole family! 🇵🇹🥣
Ingredients
- dizzle of olive oil 1-2 tbsp
- 2 medium turnips peeled and roughly chopped
- 2 medium potatoes peeled and chopped
- 2 medium carrots peeled and chopped
- 1 medium onion roughly chopped
- 3-4 garlic cloves peeled
- 1 Portuguese chouriço whole
- 1 bay leaf
- 1 can white beans drained and rinsed, divided
- 6 cups chicken broth approximately. add more if needed
- ½ head Savoy cabbage couve-lombarda, finely shredded
- Salt to taste
- ¼ teaspoon white pepper or to taste
- Freshly cracked black pepper for garnish
- Portuguese extra virgin olive oil for drizzling
Instructions
- Prepare the vegetables
- Peel and roughly chop the turnips, potatoes, carrots, onion and garlic. The vegetables will be blended, so they don’t need to be perfectly uniform.
- Combine everything in one pot
- In a large soup pot, add the turnips, potatoes, carrots, onion, garlic, bay leaf, whole chouriço and half of the white beans. Pour in approximately 6 cups of chicken broth and olive oil.
- Cook until tender
- Bring everything to a boil over medium-high heat. Reduce to a gentle simmer and cook for approximately 25–35 minutes, or until all the vegetables are completely tender and the chouriço is cooked through.
- Remove the chouriço and bay leaf
- Carefully remove the whole chouriço and bay leaf from the pot. Discard the bay leaf. Allow the chouriço to cool slightly, then slice into rounds.
- Blend the soup
- Using an immersion blender, carefully blend the cooked vegetables, white beans and broth until smooth and creamy. Add additional broth or water if needed to adjust the consistency.
- Add the cabbage, beans and chouriço
- Stir in the finely shredded Savoy cabbage, remaining white beans and sliced chouriço. Season with white pepper and salt if needed. Simmer for another 10–15 minutes, until the cabbage is tender.
- Serve and enjoy! 🇵🇹
- Ladle the soup into bowls and garnish with freshly cracked black pepper and a generous drizzle of Portuguese extra virgin olive oil. Serve warm with a fresh crusty Portuguese bread.
Notes
For a rustic soup: Skip blending and leave the vegetables in bite-sized pieces.
For a creamier soup: Blend a little more of the white beans into the vegetable base.
For picky eaters: Blending the vegetables creates a smooth base, making the vegetables less noticeable.
Cabbage substitutions: Kale, collard greens or Portuguese cabbage work beautifully.
Storage: Refrigerate in an airtight container for 3–4 days or freeze for up to 3 months.
Chouriço: Check the package, as raw varieties must be fully cooked before serving.
For a creamier soup: Blend a little more of the white beans into the vegetable base.
For picky eaters: Blending the vegetables creates a smooth base, making the vegetables less noticeable.
Cabbage substitutions: Kale, collard greens or Portuguese cabbage work beautifully.
Storage: Refrigerate in an airtight container for 3–4 days or freeze for up to 3 months.
Chouriço: Check the package, as raw varieties must be fully cooked before serving.
Tried this recipe?Let us know how it was!
