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5 from 1 vote
Portuguese style vegetable soup (sopa de legumes)
Portuguese style vegetable soup (sopa de legumes)
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Portuguese style vegetable soup (sopa de legumes). A delicious soup often served before meals at homes, restaurants and food courts across Portugal.

Course: Appetizer, Soup
Cuisine: Brazilian, Portugal, Portuguese
Keyword: sopa de legumes, vegetable soup
Servings: 8
  • 1/4 cup olive oil
  • 1 small onion, thinly sliced
  • 1 clove garlic, thinly sliced
  • 2 large leeks, washed, trimmed and roughly chopped
  • 4 medium white potatoes, roughly chopped
  • 3 large carrots, peeled and cut tiny pieces
  • 1 medium turnip, peeled and roughly chopped
  • 2 cups squash or pumpkin, roughly chopped
  • 1 dry bay leaf
  • 8 cups chicken broth
  • 4 cups baby spinach, washed
  • 1 can (540 ml or 19 fl oz) white kidney beans, rinsed
  • 2 tsp coarse sea salt
  • 1 tsp freshly ground black pepper
  • Extra olive oil for drizzling over each bowl of soup when serving - optional
  1. Heat the olive oil on medium high in a dutch oven or other large heavy pot.

  2. Add the onions and garlic and sauté until the onions start to soften.

  3. Add the leeks and continue to sauté and stir until the leeks reduce to half the volume.

  4. Add the potatoes, 2/3 of the carrots, turnip, squash, bay leaf, half the beans, salt and pepper.

  5. Turn the heat up to high. Once the soup starts to boil, reduce the heat to medium low, cover and let simmer for 20 minutes.

  6. Use a hand blender to puree the soup until smooth.

  7. Add the carrots and remaining beans, cover, and continue to simmer on medium low for 10 minutes.

  8. Add the spinach, cover and turn off the heat. The spinach will wilt into the soup.

  9. Leave the pot covered for about 10 minutes.

  10. Uncover, stir and serve. Add a drizzle of olive oil to elevate the dish a little. Enjoy!

Recipe Notes
  • This recipe is extremely versatile. Feel free to remove vegetables you dislike or add other favourites like broccoli, cauliflower, etc.