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Sopa de Legumes à Portuguesa

Serves 4 to 6 Soup vegetarian, Soups

Sopa de Legumes à Portuguesa

Sopa de Legumes à Portuguesa is a staple of the Portuguese weekday table, a comforting presence that appears in countless homes across the country. It is a reflection of everyday life, where good olive oil flows freely and salt is added by instinct rather than measurement. This version captures the essence of how Portuguese families actually prepare it at home, with no need for pomp or ceremony—just a nourishing bowl ready to be ladled out and enjoyed.

This Portuguese soup combines creamy potatoes with sweet carrots, turnips, and leeks, while green and white beans add freshness and texture. Olive oil and parsley enhance its richness, embodying simple, honest cooking with pure flavors.

Ingredients

  • 4potatoes — peeled and cubed
  • 2carrots — sliced
  • 1turnip — peeled and cubed
  • 1leek — white part sliced
  • 1onion — chopped
  • 200 ggreen beans — cut into short lengths
  • 150 gcooked white beans — drained
  • 6 tbspextra virgin olive oil
  • 1.5 Lwater
  • 2 tbspflat-leaf parsley — chopped
  • to tastefine sea salt

Method

  1. Peel and dice 4 potatoes, 2 carrots, and 1 turnip into even-sized cubes, roughly 1 cm each. Trim and slice 1 leek into thin rounds, and finely chop 1 onion. Ensure all vegetables are similar in size to cook evenly, preventing any from becoming mushy before others are tender.
  2. In a large pot, heat 6 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and sliced leek, stirring occasionally until they soften and become translucent, about 5 minutes. Be careful not to let them brown, as this would alter the soup's delicate flavor.
  3. Remove the pot from the heat and add 1 teaspoon of paprika, stirring it into the softened onions and leeks. This step prevents the paprika from becoming bitter, allowing its sweet and smoky aroma to infuse the oil and vegetables.
  4. Return the pot to the heat and add the diced potatoes, carrots, and turnip. Pour in 1.5 liters of water, ensuring the vegetables are fully submerged. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld as the vegetables cook through.
  5. Trim and cut 200 g of green beans into 2 cm pieces, then add them to the pot along with 150 g of cooked white beans. Continue simmering until all vegetables are tender, with the potatoes easily pierced by a fork but still holding their shape.
  6. Taste the soup and season with fine sea salt to your preference, stirring well to distribute the seasoning evenly. Chop 2 tablespoons of flat-leaf parsley and stir it into the soup just before serving to add a fresh, herbal note.
  7. Ladle the soup into bowls and finish with a drizzle of extra virgin olive oil for richness. Serve immediately, allowing the warmth and comfort of the soup to be enjoyed at its best.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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