This Portuguese vegetable soup with savoy cabbage is an easy, comforting homemade recipe made with simple ingredients, including carrots, potato, turnip, leek and onion. A drizzle of olive oil brings out the natural flavors of the vegetables, creating a delicious soup with a traditional Portuguese touch.
Made with everyday ingredients, this Portuguese vegetable soup has a smooth, creamy base and tender pieces of cabbage and other vegetables. It's a simple, flavorful recipe that's perfect for enjoying more homemade meals without complicated preparation.
The vegetables are cooked until tender, then blended to create a velvety soup. Some of the cooked vegetables are added back at the end, giving the soup extra texture and making every spoonful satisfying.
Whether you're looking for a light lunch, a warming dinner or a delicious starter, this easy Portuguese vegetable soup with cabbage is a wonderful choice for the whole family. Serve it hot with crusty bread for a simple, comforting meal.
If you enjoy creamy and comforting Portuguese soups, try this Carrot Soup, the traditional Caldo Verde (Portuguese Kale Soup) and the delicious Portuguese Chicken Soup (Canja de Galinha). These homemade recipes are full of flavor and perfect for warming up on cold days.
Why You'll Love This Portuguese Vegetable Soup
Simple ingredients: Made with everyday vegetables that are easy to find in grocery stores.
Authentic Portuguese-style flavor: Olive oil and fresh vegetables create a delicious, homemade soup.
Creamy texture: Blending the cooked vegetables gives the soup a smooth, velvety base.
Extra vegetables in every spoonful: Reserved cabbage, carrots, turnip and leek add texture and color.
Meat-free: This recipe uses vegetables, water, olive oil and salt, with no meat or dairy ingredients.
Great for meal prep: Make a pot ahead of time and enjoy a comforting bowl whenever you need a quick meal.
Ingredients for Portuguese Vegetable Soup with Savoy Cabbage
Here you'll find all the ingredients needed to make this recipe:
- Onion - Add a delicious flavor that enhances the overall taste of the soup.
- Carrot - Provide natural sweetness and a vibrant color.
- Water - Provides the liquid base for cooking the vegetables and blending them into a smooth soup.
- Potato - Helps thicken the soup and gives it a naturally creamy texture.
- Turnip - Adds a mild flavor and a creamy texture when blended.
- Leek - Provides a mild, delicate onion-like flavor that enhances the soup.
- Savoy cabbage - Adds a mild cabbage flavor, color and texture to the soup.
- Olive oil - Adds richness and enhances the natural flavors of the vegetables.
- Salt - Enhances the flavor of the vegetables and balances the overall taste.
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 with Savoy Cabbage
Step 1: Peel and wash the potato, onions, carrots, savoy cabbage, turnip, and leek.
Step 2: In a large pot with 1.5 liters (about 6 cups) of water, add the potatoes, onions, carrots, savoy cabbage, turnip, and leek, all cut into pieces.
Step 3: Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and cook for about 25 minutes.
Step 4: Once the vegetables are cooked, remove the pot from the heat and set aside a little of the savoy cabbage, carrot, turnip, and leek on a plate. Blend the remaining vegetables with an immersion blender until smooth and creamy.
Step 5: Season with olive oil and salt, stir with a wooden spoon, and return to high heat until the soup comes to a boil. Add the reserved vegetables and cook for another 3 to 4 minutes.
Step 6: Turn off the heat and serve the soup hot.
Recipe Variations
• Add pumpkin: Include a small amount of pumpkin to give the soup a naturally sweeter flavor and a richer color.
• Make it with zucchini: Replace the potato with zucchini for a lighter vegetable soup.
• Add green beans: Stir in green beans cut into small pieces during the final cooking stage for extra texture.
• Add fresh herbs: Finish with chopped fresh parsley or coriander for a fresh touch that complements the vegetables.
Tips for Portuguese vegetable soup
• Cut the vegetables evenly: This helps them cook at a similar rate.
• Reserve some vegetables before blending: Set aside a little Savoy cabbage, carrot, turnip and leek to add texture to the finished soup.
• Season at the end: Taste the soup before serving and adjust the salt to your liking.
• Use good-quality olive oil: A drizzle of extra-virgin olive oil adds a pleasant finishing flavor.
• Don't overcook the reserved vegetables: Add them toward the end of cooking so they retain some texture and color.
FAQs
What vegetables are used in Portuguese vegetable soup?
This Portuguese vegetable soup is made with onions, carrots, potato, turnip, leek and Savoy cabbage. Olive oil and salt add simple seasoning, allowing the natural flavors of the vegetables to shine.
Can I make Portuguese vegetable soup without cabbage?
Yes. You can leave out the Savoy cabbage or replace it with green cabbage or kale. The flavor and texture will vary slightly depending on the vegetables you use.
Is Portuguese vegetable soup vegetarian?
Yes. This recipe is meat-free and uses only vegetables, water, olive oil and salt. It is also suitable for a vegan diet.
Can I make this soup ahead of time?
Yes. You can prepare the soup a day ahead and store it in the refrigerator in an airtight container. Reheat it gently on the stovetop before serving.
How do I make vegetable soup creamier?
Blend the cooked vegetables thoroughly with an immersion blender. The potato helps give the soup a naturally creamy consistency without adding cream or milk.
What can I serve with Portuguese vegetable soup?
Serve it with crusty bread, Portuguese cornbread or a simple sandwich. It also makes a delicious starter before a traditional Portuguese main course.
You May Also Like
- Portuguese vegetable soup (Juliana soup)
- Portuguese collard greens soup
- Healthy creamy spinach soup
- Easy watercress soup
- Onion soup
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Portuguese Vegetable Soup with Savoy Cabbage
This Portuguese vegetable soup with savoy cabbage is an easy, comforting homemade recipe made with simple ingredients, including carrots, potato, turnip, leek and onion. A drizzle of olive oil brings out the natural flavors of the vegetables, creating a delicious soup with a traditional Portuguese touch.
- 2 medium onions
- 3 carrots
- 1.5 liters (about 6 cups) water
- 1 medium potato
- 1 turnip
- 1 leek
- 1/2 savoy cabbage
- 3 tablespoons olive oil
- Salt (to taste)
- Peel and wash the potato, onions, carrots, savoy cabbage, turnip, and leek.
- In a large pot with 1.5 liters (about 6 cups) of water, add the potatoes, onions, carrots, savoy cabbage, turnip, and leek, all cut into pieces.
- Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and cook for about 25 minutes.
- Once the vegetables are cooked, remove the pot from the heat and set aside a little of the savoy cabbage, carrot, turnip, and leek on a plate. Blend the remaining vegetables with an immersion blender until smooth and creamy.
- Season with olive oil and salt, stir with a wooden spoon, and return to high heat until the soup comes to a boil. Add the reserved vegetables and cook for another 3 to 4 minutes.
- Turn off the heat and serve the soup hot.
