you're making mealtime meaningful.
There’s really nothing more comforting than a steaming bowl of soup. It warms you up from the inside and makes for a cozy meal any time of day. My recipe collection runs the full gamut of soup flavors, but one of my favorites is this Portuguese Vegetable Soup. I first had it while visiting Portugal years back and something about the delicious simplicity stuck with me. Once home, I tried my hand at recreating it and discovered it’s an easy dish to master in your own kitchen. Packed with veggies and white beans, this soup is also as healthy as it is delicious!
Called “Sopa de Legumes” in Portugal, the dish consists of leeks, onion, carrots, potatoes,and white beans. The veggies are simmered together until tender and then pureed into a smooth and creamy soup. A cup of spinach is stirred in at the very end and then the soup is ready to serve. The whole dish comes together in under 30 minutes, can’t beat that for a quick and healthy recipe! We love eating food that makes us feel good, and this one certainly fits the bill.
This dish is typically served as an appetizer or light lunch and is great paired with a sandwich or salad to round out a healthy meal. One of the best things about this soup is how beautifully it reheats, making it an awesome option for meal prep or freezing for a busy night down the line. Mix up your soup game and give this nourishing recipe a try. You won’t be disappointed!
Portuguese Vegetable Soup
Yield(s): Serves 6-8
10m prep time
30m cook time
you're making mealtime meaningful.
Ingredients
- 4 tablespoons olive oil
- 1 leek, thinly sliced
- 1 small onion, diced
- Salt and pepper to taste
- 2 cloves garlic, minced
- 4-5 large carrots, diced
- 3 Yukon gold potatoes, or similar, diced
- 15 oz can white beans
- 4 cups vegetable or chicken broth
- 1 dried bay leaf
- 1 cup packed spinach
Preparation
- In a large pot or dutch oven over medium heat, add olive oil. Once hot, add the leek and onions. Season with salt and pepper and cook until translucent. Add garlic and cook for an additional 2-3 minutes or until fragrant, stirring frequently.
- Add the carrots and potatoes and cook for 3-4 minutes, then add the beans, broth, and bay leaf.
- Cover and simmer over medium-low heat until vegetables are tender, about 15 minutes.
- Remove from heat and puree with an immersion blender.
- Return to heat and stir in spinach. Cook until wilted.
- Serve hot with red pepper flakes and additional olive oil.
Recipe adapted from Portugueserecipes.ca