Sopa de Legumes com Feijão (Vegetable & Bean Soup)

Name: Sopa de Legumes com Feijão (Vegetable & Bean Soup)
Cuisine: Portugal
Ingredients: 1.5 kg total Mixed vegetables (carrots, potatoes, courgette, turnip, leek); 300 g White beans (soaked or canned); 1 large Onion (chopped); 3 Garlic cloves; 50 ml Olive oil; 1 Bay leaf; 2.5 L Water or vegetable stock; small bunch Fresh parsley or mint

A recipe from Portugal.

🇵🇹 PortugallunchsouponePotvegetarianhealthybudgetcomfortFood

Sopa de Legumes com Feijão (Vegetable & Bean Soup)

Nutrition (per serving)

220Calories

10 gProtein

34 gCarbs

6 gFat

8 gSugar

650 mgSalt

Ingredients

1.5 kg total Mixed vegetables (carrots, potatoes, courgette, turnip, leek)
300 g White beans (soaked or canned)
1 large Onion (chopped)
3 Garlic cloves
50 ml Olive oil
1 Bay leaf
2.5 L Water or vegetable stock
small bunch Fresh parsley or mint

Method

Peel and roughly chop all vegetables. Heat olive oil in large pot. Sauté onion and garlic until soft (5 minutes).
Add all chopped vegetables, bay leaf and beans (drained if canned). Stir 2 minutes to coat in oil.
Pour in water/stock and generous pinch of salt. Bring to boil, then reduce to medium-low simmer. Cover partially and cook 35–45 minutes until vegetables are very soft.
Remove bay leaf. Blend ⅓–½ of the soup with immersion blender for creamy texture (leave some chunks for rustic feel). Adjust seasoning. Finish with chopped fresh herbs.
Serve hot with a final raw olive oil drizzle and crusty bread.