Credits: Liliya Kandrashevich/ Shutterstock

Easy And Quick Vegan Portuguese Soup Recipe

by | January 11, 2019

If you love soups, here is the recipe for my winter staple vegan Portuguese soup that I absolutely love making on weekday nights. Warm up your soul with this fairly easy and quick to cook plant-based recipe.

Some of my earliest memories revolve around my avó’s traditional Azorean-Portuguese cooking. Growing up, I would always come home to Arroz Doce (rice pudding) or feijões (beans). One of my favorite dishes which she would make was her version of Caldo Verde, a cabbage soup which also featured pasta, potatoes, beans, and meat. As I grew up, I found myself missing this soup as it was a winter staple in my household. I decided to take action and create my own version of the soup so that I can enjoy my favorite winter meal all while staying true to my lifestyle. As this will be my third winter making this soup, I am ready to share my now-perfected recipe that will be sure to warm your stomach.

Vegan Portuguese soup

Credits: Liliya Kandrashevich/ Shutterstock. Hearty vegan Portuguese soup

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Vegan Portuguese Soup Recipe

Ingredients:

  • 1 ½ liter vegetable broth (homemade or store bought)
  • ½ liter water 
  • ½ head green cabbage or kale
  • 4 large Russet potatoes
  • 1 can of kidney beans
  • 1 can of Pinto Beans
  • 2 cups vegan penne pasta (farfalle or fusilli also work)
  • ¼ yellow onion
  • 2 cloves fresh garlic
  • fresh basil
  • fresh parsley
  • fresh rosemary
  • olive oil

 

Instructions:

  1. To clean any possible pesticides from produce before cooking, use one part white vinegar to four parts water to soak all vegetables for fifteen minutes. Rinse well with cold water.
  2. Scrub potatoes well and peel all four. Chop potatoes into medium-sized cubes and set aside.
  3. Chop onion into strips and cook in a large pot with olive oil until the onions are translucent.
  4. Add room temperature vegetable broth into the broth with the onions and add in the chopped potatoes. Bring broth to a boil. Then, bring back down to a simmer and cover pot with lid.
  5. While the potatoes are cooking, chop the green cabbage (or kale) into thick ribbons, and finely chop both garlic cloves.
  6. Once potatoes are half-way cooked, add in strained and rinsed kidney and Pinto beans, cabbage, garlic, herbs, and water.
  7. Simmer with lid on for eight minutes.
  8. Add pasta and continue to simmer with the lid on until pasta is fully cooked.
  9. Once pasta is fully cooked, let set on low heat for twenty minutes before serving. 

Your vegan Portuguese soup is ready. Serve with a side of pão and Porto wine.

What is your go-to soup recipe? Let me know in the comments below.

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Gabriella Anaya

News Editor | Limoges, France | [email protected]

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