📝 About This Recipe
In Portugal, a meal is rarely complete without a 'sopinha' to warm the soul and provide a nutritious foundation. This classic Sopa de Legumes features a silky, blended base of root vegetables enriched with high-quality olive oil and brightened by tender ribbons of leafy greens. It is the ultimate comfort food—simple, wholesome, and a true testament to the Mediterranean diet's focus on fresh, seasonal produce.
🥗 Ingredients
The Velvety Base
- 2 medium Yellow Onions (peeled and roughly chopped)
- 3 pieces Garlic Cloves (smashed)
- 3 large Potatoes (Yukon Gold or Russet, peeled and cubed)
- 2 medium Carrots (peeled and sliced)
- 1 medium Zucchini (peeled and chopped)
- 1 small Turnip (peeled and cubed for authentic earthy flavor)
- 1.5 liters Water (or enough to cover vegetables by 2 inches)
- 60 ml Extra Virgin Olive Oil (high quality Portuguese oil is preferred)
- 1 tablespoon Sea Salt (adjust to taste)
The Texture & Finish
- 2 cups Chard or Kale (finely shredded into thin ribbons (caldo verde style))
- 100 grams Green Beans (trimmed and cut into small 1cm pieces)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling at the end)
👨🍳 Instructions
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1
In a large heavy-bottomed soup pot, heat half of the olive oil over medium heat. Add the chopped onions and garlic, sautéing for about 5 minutes until soft and translucent but not browned.
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2
Add the cubed potatoes, carrots, zucchini, and turnip to the pot. Stir the vegetables to coat them in the oil and cook for another 3-4 minutes to release their natural sugars.
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3
Pour in the water (or vegetable stock if you prefer a deeper flavor) until the vegetables are submerged by at least two inches. Season with sea salt.
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4
Bring the pot to a rolling boil, then reduce the heat to medium-low. Cover with a lid and simmer for 25-30 minutes, or until all the root vegetables are fork-tender.
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5
While the base is simmering, prepare your 'green' elements. Wash the chard or kale thoroughly and slice it into very thin ribbons. Dice the green beans into small uniform pieces.
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6
Once the base vegetables are soft, remove the pot from the heat. Use an immersion blender to purée the soup until it is completely smooth and velvety. If it feels too thick, add a splash of boiling water.
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7
Return the pot to the stove over medium heat. Stir in the remaining olive oil; this creates a beautiful emulsion and a glossy finish.
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8
Add the shredded greens and the diced green beans to the smooth purée. These will provide the essential texture and color contrast.
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9
Simmer the soup for an additional 8-10 minutes. You want the greens to be tender but still vibrantly colored.
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10
Taste the soup and adjust the salt as necessary. In Portuguese cooking, the quality of the olive oil and the balance of salt are what make the simple vegetables shine.
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11
Turn off the heat and let the soup rest for 5 minutes before serving. This allows the flavors to settle and the texture to thicken slightly.
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12
Ladle the hot soup into deep bowls and finish each with a final, generous drizzle of raw extra virgin olive oil.
💡 Chef's Tips
For the most authentic texture, ensure you purée the base until absolutely smooth before adding the green vegetables. If you want a heartier version, you can add a can of cooked chickpeas or white beans along with the greens. Always add the olive oil in two stages: once for sautéing and once after blending to preserve the oil's fruity aroma. Don't overcook the greens; they should be tender but still look bright green, not olive-drab. If the soup thickens too much in the fridge overnight, simply thin it with a little water when reheating.
🍽️ Serving Suggestions
Serve with a thick slice of crusty 'Pão de Mafra' or any rustic sourdough bread for dipping. Pair with a glass of crisp Portuguese Vinho Verde to cut through the richness of the olive oil. Top with a few slices of pan-fried Chouriço if you desire a smoky, non-vegetarian twist. Enjoy as a light dinner or as the traditional first course (primeiro prato) of a larger Portuguese feast.