📝 About This Recipe
A cornerstone of Portuguese home cooking, Sopa de Nabos is a soul-warming 'sopa de legumes' that balances the earthy sweetness of white turnips with a silky potato base. This recipe captures the authentic essence of the Ribatejo region, featuring a creamy puréed foundation contrasted by tender ribbons of turnip greens and a finishing drizzle of high-quality olive oil. It is a humble yet sophisticated dish that proves how simple, garden-fresh ingredients can create a masterpiece of comfort.
🥗 Ingredients
The Soup Base
- 3 large White Turnips (peeled and cubed; roughly 500g)
- 2 medium Starchy Potatoes (peeled and cubed; such as Russet or Kennebec)
- 1 large Yellow Onion (roughly chopped)
- 3 pieces Garlic Cloves (smashed)
- 1 medium Carrot (peeled and sliced)
- 6 cups Water (or enough to cover vegetables by 2 inches)
- 1.5 teaspoons Salt (plus more to taste)
The Texture & Finish
- 2 cups Turnip Greens (Nabiças) (washed and sliced into thin ribbons)
- 4 tablespoons Extra Virgin Olive Oil (use a fruity Portuguese oil if possible)
- 1 piece Small Turnip (finely diced into 1/4 inch cubes for texture)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing your vegetables: peel the three large turnips, potatoes, carrot, and onion. Cut them into uniform 1-inch cubes to ensure even cooking.
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2
In a large heavy-bottomed soup pot or Dutch oven, combine the cubed turnips, potatoes, carrot, onion, and smashed garlic cloves.
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3
Pour in the 6 cups of water (or enough to generously cover the vegetables) and add the salt. Bring the mixture to a rolling boil over high heat.
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4
Once boiling, reduce the heat to medium-low, cover the pot partially, and simmer for 25-30 minutes, or until the potatoes and turnips are very tender when pierced with a fork.
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5
While the base is simmering, prepare your greens. Wash the turnip greens thoroughly to remove any grit, remove tough stems, and slice the leaves into thin strips (chiffonade).
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6
Once the 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 using a standard blender, work in batches and be careful with the hot liquid.
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7
Return the smooth purée to the stove over medium heat. If the soup feels too thick, add a splash of boiling water to reach your desired consistency.
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8
Stir in the finely diced small turnip and 2 tablespoons of the olive oil. Let this cook in the purée for about 5 minutes.
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9
Add the sliced turnip greens to the pot. Stir well to submerge them; they will wilt quickly but should retain a vibrant green color.
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10
Simmer the soup for an additional 5-8 minutes until the diced turnips and the greens are tender but not mushy.
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11
Taste the soup and adjust the seasoning with more salt if necessary. Turn off the heat.
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12
Stir in the remaining 2 tablespoons of extra virgin olive oil and the freshly cracked black pepper just before serving to preserve the oil's delicate aroma.
💡 Chef's Tips
Always choose smaller, younger turnips for a sweeter flavor; larger ones can sometimes be bitter. Do not skip the potato, as it provides the necessary starch for a creamy mouthfeel without using dairy. If you cannot find turnip greens, kale or collard greens make an excellent substitute, though they may require 2-3 minutes more cooking time. For the most authentic flavor, use a high-quality Portuguese olive oil (look for DOP regions like Alentejo or Trás-os-Montes). Avoid over-blending the potatoes at high speed for too long, as this can occasionally make the base 'gummy'—an immersion blender on medium is perfect.
🍽️ Serving Suggestions
Serve hot in deep bowls with a thick slice of crusty 'Pão de Milho' (Portuguese cornbread) for dipping. Pair with a glass of chilled Vinho Verde to cut through the creaminess of the root vegetables. Top with a few slices of pan-seared Chouriço if you desire a smoky, meaty contrast. A light dusting of smoked paprika on top adds a beautiful color and a hint of depth. Follow this soup with a light grilled fish dish, like Dourada or Robalo, for a complete Portuguese meal.