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🍲 Portuguese Vegetable Soup (Sopa de Legumes)

284 kcal · 30 min · 4 servings

Ingredients

• vegetable broth 2 L
• butternut squash 300 g
• baby spinach 120 g
• potatoes, mainly firm 4 pcs
• carrots 3 pcs
• leek 2 pcs
• canned white beans 425 g
• rutabaga 1 pcs
• yellow onions 1 pcs
• garlic cloves 1 pcs
• olive oil 60 ml
• dried bay leaves 1 pcs
• sea salt 2 tsp
• pepper, black ground 1 tsp

Instructions

1. 1. Heat olive oil in a large pot over medium-high heat.
2. 2. Add the chopped onion and garlic and sauté until the onions are soft.
3. 3. Add the sliced leek and continue cooking until it reduces to about half its volume.
4. 4. Add the potatoes, two-thirds of the carrots, the turnip, the pumpkin, the bay leaf, half of the beans, salt, and pepper to the pot.
5. 5. Pour the vegetable broth into the pot and bring the mixture to a boil.
6. 6. Reduce the heat, cover the pot, and let the soup simmer for 20 minutes.
7. 7. Remove the bay leaf from the soup.
8. 8. Puree the soup with an immersion blender until smooth.
9. 9. Add the remaining carrots and beans to the pureed soup.
10. 10. Cover the pot and let the soup simmer for another 10 minutes over medium heat.
11. 11. Stir the spinach into the soup.
12. 12. Cover the pot and turn off the stove.
13. 13. Let the soup steep for about 10 minutes.
14. 14. Stir the soup once and serve it.
15. 15. Optionally drizzle a little olive oil over the soup before eating.

Nutrition per serving

• kcal: 284
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 33 g