Description
A staple in many Portuguese kitchens, this hearty soup is often served with crusty bread and a drizzle of olive oil. The recipe is easily customizable, so feel free to add your own touch, whether it’s a sprinkle of fresh herbs or a few slices of chorizo.
Ingredients
Vegetables and Base
3 medium turnips, peeled and diced into 1.2-inch (3 cm) cubes (2 1/3 cups, 320 g)
2–3 large russet potatoes, peeled and diced into 1.2-inch (3 cm) cubes (2 1/2 cups, 420 g)
2 medium white onions, peeled and diced into 1.2-inch (3 cm) cubes (2 cups, 220 g)
4 large carrots, peeled and diced into 1.2-inch (3 cm) cubes (2 1/2 cups, 420 g)
6 cups (1 1/2 liters) water
Add-Ins and Flavoring
2 medium white or savoy cabbages, roughly cut into strips (10 cups, 680 g)
1 1/2 cups (320 g) cooked cannellini beans
1/2 teaspoon sea salt (plus more to taste)
Olive oil, to taste
Instructions
1. Prepare the Vegetables
- Peel and dice the turnips, potatoes, onions, and carrots into uniform 1.2-inch (3 cm) cubes.
- Slice the cabbage into rough strips for easy cooking and manageable spoonfuls.
2. Cook the Base
- In a large pot or Dutch oven, bring 6 cups of water to a boil over high heat.
- Once boiling, add the turnips, potatoes, onions, and carrots to the pot.
- Reduce the heat to a gentle simmer, add the salt, and cover the pot with a lid.
- Cook for 15–20 minutes, or until the vegetables are tender when pierced with a fork.
3. Blend to Create the Broth
- Remove about half of the potatoes. Using an immersion blender, purée the rest of the cooked vegetables and liquid directly in the pot until the mixture is smooth and creamy.
- Taste the soup and adjust the salt as needed.
4. Add the Cabbage
- Stir the cabbage strips into the puréed soup.
- Cook for an additional 5 minutes, or until the cabbage is tender but still slightly crisp.
5. Incorporate the Beans and Potatoes
- Add the cooked cannellini beans and the rest of the boiled potatoes to the pot and gently stir to combine.
- Let the soup sit for a minute to warm the beans through.
6. Serve and Garnish
- Ladle the soup into bowls and drizzle each serving with a small amount of olive oil.
- Serve with crusty bread on the side.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently over low heat, adding a splash of water or broth if the soup thickens too much.
Variations: Add slices of chorizo or linguiça for a smoky, meaty flavor.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0g