Description
Hearty and flavorful, this Portuguese classic is perfect for a cozy night in. Easily customizable with your favorite add-ins!
Ingredients
Units
Scale
- 2 1/3 cups (320 g) turnips
- 2-3 cups (420 g) russet potatoes
- 2 cups (220 g) white onions
- 2 1/2 cups (420 g) carrots
- 6 cups (1420 ml) water
- 10 cups (680 g) white or savoy cabbages
- 1 1/2 cups (320 g) cooked cannellini beans
- 1/2 teaspoon sea salt
- Olive oil
Instructions
- 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.
- 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 salt, and cover the pot with a lid.
- Cook for 15–20 minutes, or until the vegetables are tender when pierced with a fork.
- 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.
- 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.
- 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.
- 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
- For a richer flavor, sauté the onions, carrots, and turnips in olive oil before adding them to the boiling water.
- Leftover soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- Feel free to add other vegetables like celery, leeks, or green beans to customize the soup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0g
- Carbohydrates: 45
- Fiber: 8
- Protein: 8
- Cholesterol: 0g