This Portuguese Vegetable Soup, also known as Juliana Soup, is a traditional Portuguese soup made with potatoes, carrots, onions, leek, turnip, peas, and savoy cabbage. Part of the vegetables are blended into a smooth, flavorful base, while the remaining vegetables are added in pieces for extra texture.
What makes this Portuguese soup so comforting is the combination of a creamy vegetable base with tender carrots, peas, and thinly sliced savoy cabbage. It is light yet satisfying, with the natural flavors of the vegetables enhanced by a drizzle of olive oil.
Simple and budget-friendly, Juliana Soup is easy to prepare and makes a delicious starter or light meal. It is a great way to enjoy several vegetables in one comforting bowl without making a complicated recipe. Serve this homemade Portuguese vegetable soup hot with slices of crusty bread for a simple and satisfying meal, especially on a cold day.
If you enjoy Portuguese soups, try some of my other favorites, including Caldo Verde (Portuguese Kale Soup), Portuguese Tomato Soup with Poached Eggs, Portuguese Chicken and Rice Soup, and Portuguese Collard Greens Soup. These comforting homemade soups are simple to prepare and showcase the traditional flavors of Portuguese cuisine.
Why You'll Love This Portuguese Vegetable Soup
Simple ingredients: This soup uses everyday vegetables that are easy to find at most grocery stores.
Comforting and flavorful: Potatoes and vegetables create a delicious homemade soup with a naturally rich flavor.
A traditional Portuguese recipe: Juliana Soup is a classic Portuguese vegetable soup enjoyed as a starter or light meal.
Great texture: The blended vegetable base combined with sliced vegetables and peas gives the soup a delicious contrast of textures.
Budget-friendly: It's an economical way to turn simple vegetables into a satisfying homemade meal.
Ingredients for Portuguese Vegetable Soup (Juliana Soup)
Here you'll find all the ingredients needed to make this recipe:
- Water - Forms the base of the soup and helps cook the vegetables.
- Potatoes - Add body and thickness, creating a smooth and creamy soup base.
- Onions - Add a delicious flavor that enhances the overall taste of the soup.
- Carrots - Add natural sweetness, color, and a slightly crunchy texture.
- Turnip - Adds a mild, earthy flavor and helps enhance the vegetable base.
- Leek - Provide a delicate and light flavor that complements the other vegetables.
- Savoy cabbage - Adds texture, flavor, and a fresh vegetable taste to the soup.
- Olive oil - Adds richness and enhances the natural flavors of the vegetables.
- Peas - Add color and texture to the soup.
- Salt - Enhances and balances the flavors of all the ingredients.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Portuguese Vegetable Soup (Juliana Soup)
Step 1: Cut the potatoes, onions, three carrots, turnip and the leek into pieces and place them in a large pot. Pour in 1.5 liters (about 6 cups) of water, making sure the vegetables are fully covered.
Step 2: Cover the pot with a lid and bring to a boil over medium-high heat. Once boiling, reduce to medium heat and cook for 25 to 30 minutes, or until the vegetables are tender.
Step 3: Once the vegetables are tender, remove the pot from the heat and blend the soup with an immersion blender until creamy. Season with olive oil and a little salt, stir with a wooden spoon and return the pot to medium heat.
Step 4: Once it starts boiling, add the remaining carrots, cut into round slices, along with the peas and savoy cabbage cut into thin strips. Cook for about 20 minutes, or until the vegetables are tender.
Step 5: Turn off the heat and serve hot with slices of homemade bread.
Variations
• Add different vegetables: You can add vegetables such as zucchini, green beans, or spinach depending on what you have available.
• Use kale instead of savoy cabbage: Kale can be used when savoy cabbage isn't available, although the texture will be slightly different.
• Make it more substantial: Serve the soup with crusty bread for a more filling meal.
• Adjust the texture: Blend more of the cooked vegetables for a smoother soup, or leave more vegetables in pieces for a chunkier texture.
• Add extra olive oil: A small drizzle of good-quality Portuguese olive oil just before serving adds extra flavor.
Tips for Making Juliana Soup
• Don't overcook the vegetables: Cook the final vegetables just until tender so they retain some texture.
• Use good olive oil: Olive oil is one of the main seasonings in this simple soup, so a good-quality extra virgin olive oil can make a noticeable difference.
• Adjust the consistency: Add a little more water if you prefer a thinner soup, or blend more of the vegetables for a thicker consistency.
• Taste before serving: Adjust the salt at the end to bring out the natural flavor of the vegetables.
FAQs
What is Juliana Soup?
Juliana Soup, or Sopa Juliana, is a traditional Portuguese vegetable soup made with potatoes, carrots, onions, leek, turnip, peas, and savoy cabbage. Some of the vegetables are blended to create the soup base, while the remaining vegetables are added in pieces.
What does Sopa Juliana mean in English?
Sopa Juliana is commonly translated as Juliana Soup or Portuguese Julienne Vegetable Soup. The name refers to the thinly sliced vegetables traditionally added to the soup.
Is Juliana Soup a traditional Portuguese soup?
Yes. Juliana Soup is a traditional Portuguese vegetable soup and is one of the many simple homemade soups commonly served as a starter or light meal in Portugal.
Is Portuguese Juliana Soup vegetarian?
Yes. This version of Juliana Soup is made entirely with vegetables, olive oil, water, and salt, so it is vegetarian.
Can I make Juliana Soup ahead of time?
Yes. Juliana Soup can be prepared ahead of time and gently reheated before serving. If making it in advance, the vegetables may soften slightly more as the soup sits.
You May Also Like
- Portuguese cod soup
- Mediterranean fish soup
- Creamy turnip and carrot soup
- Creamy watercress and spinach soup
- Homemade fish bread soup
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Portuguese Vegetable Soup (Juliana Soup)
This Portuguese Vegetable Soup, also known as Juliana Soup, is a traditional Portuguese soup made with potatoes, carrots, onions, leek, turnip, peas, and savoy cabbage. Part of the vegetables are blended into a smooth, flavorful base, while the remaining vegetables are added in pieces for extra texture.
- 1.5 liters (about 6 cups) water
- 2 medium potatoes
- 3 medium onions
- 5 carrots
- 1 turnip
- 1 leek
- 350 grams (12 1/3 ounces) savoy cabbage
- 4 tablespoons olive oil
- 250 grams (1 2/3 cups) peas
- Salt (to taste)
- Cut the potatoes, onions, three carrots, turnip and the leek into pieces and place them in a large pot. Pour in 1.5 liters (about 6 cups) of water, making sure the vegetables are fully covered.
- Cover the pot with a lid and bring to a boil over medium-high heat. Once boiling, reduce to medium heat and cook for 25 to 30 minutes, or until the vegetables are tender.
- Once the vegetables are tender, remove the pot from the heat and blend the soup with an immersion blender until creamy. Season with olive oil and a little salt, stir with a wooden spoon and return the pot to medium heat.
- Once it starts boiling, add the remaining carrots, cut into round slices, along with the peas and savoy cabbage cut into thin strips. Cook for about 20 minutes, or until the vegetables are tender.
- Turn off the heat and serve hot with slices of homemade bread.
