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Portuguese Green Soup is a deliciously comforting dish that warms both the body and soul. Filled with healthy collard greens and hearty potatoes, it makes a perfect dinner after a long day. Growing up, this soup was a staple at our family table, often served with crusty bread on chilly evenings. It’s not just a dish; it’s a tradition that invites everyone to the table.
How this recipe comes together
Making Portuguese Green Soup is a straightforward process. Start by cooking the potatoes until they are tender, then blend to achieve that creamy texture. After simmering the collard greens, you’ll finish off with crispy chorizo for added flavor. It all comes together in one pot, keeping your kitchen mess to a minimum while maximizing flavor.
What you’ll need
- 2 cups thinly chopped collard greens
- 3 potatoes, peeled and cut into medium-sized cubes
- 1 big onion, halved
- 2 garlic cloves, minced
- 1 chicken bouillon cube
- 1 chorizo, sliced into thin rounds
- Salt and pepper to taste
Ingredient Tips:
- Collard greens can be substituted with kale or spinach if preferred.
- Feel free to adjust the chorizo based on spiciness; mild or spicy varieties both work well.
Directions to follow
1. In a large soup pot, combine the peeled and cubed potatoes with enough water to cover them.
2. Add the halved onion, minced garlic, and toss in the bouillon cube.
3. Bring the pot to a boil, then cook for 10–15 minutes, until the potatoes are fork-tender.
4. Once cooked, blend the mixture until you achieve a thick, creamy consistency. Return it to the pot and reduce the heat to low.
5. Stir in the collard greens and allow them to simmer for about 5 minutes.
6. Meanwhile, in a small pan over medium heat, cook the chorizo slices until crispy.
7. Add the chorizo to the soup, adjusting salt and pepper to taste, and serve hot.
Best ways to enjoy it
When serving Portuguese Green Soup, a sprinkle of fresh herbs or a drizzle of olive oil elevates the dish beautifully. Pair it with a loaf of crusty bread or a light salad for a simple and satisfying meal. A glass of red wine complements the soup’s rich flavors perfectly, making it a comforting meal for any occasion.
Keeping leftovers fresh
To store your Portuguese Green Soup, place it in an airtight container once cooled. It can be kept in the fridge for 3–4 days. For longer storage, freeze it in individual portions for up to 3 months. When reheating, ensure the soup reaches at least 165°F (74°C) before serving. Note that the texture may change slightly upon reheating, so it may need a little extra liquid.
Pro chef tips
For the best results, ensure your potatoes are evenly cut so they cook uniformly. If you find the soup too thick, add a bit more water or broth until you reach your desired consistency. Taste as you go; seasoning can really elevate the flavor, especially with fresh ingredients.
Creative twists
Feel free to experiment with this recipe! You could add a can of white beans for added protein or throw in some diced tomatoes for a tangy twist. For a vegetarian version, simply swap the chicken bouillon cube for a vegetable cube and omit the chorizo, perhaps adding some smoked paprika for that smoky flavor instead.
Common questions
Can I prep ingredients ahead?
Absolutely! You can chop the vegetables a day in advance and store them in airtight containers in the fridge.
How do I freeze the soup?
Portion the cooled soup into freezer-safe containers, leaving some space for expansion, and store for up to 3 months.
What if I don’t have collard greens?
Kale or Swiss chard would make great substitutes if collard greens are unavailable. Each will add a nice flavor and texture to the soup.
This Portuguese Green Soup not only nourishes but also brings a taste of tradition and warmth into your home. Once you try it, it may just become a new family favorite!
Sopa Verde Portuguesa
Ingredients
Ingredientes Principais
- 2 xícaras couve picada finamente Pode ser substituída por couve ou espinafre.
- 3 unidades batatas, descascadas e cortadas em cubos médios Certifique-se de que os cubos sejam uniformes.
- 1 unidade cebola grande, cortada ao meio
- 2 dentes alho picado
- 1 unidade cubos de caldo de galinha Pode ser substituído por um cubo de caldo de legumes para uma versão vegetariana.
- 1 unidade chorizo, cortado em rodelas finas Ajuste o chorizo conforme a picância.
- a gosto sal e pimenta Tempere a gosto.
Instructions
Preparação
- Em uma panela grande, combine as batatas descascadas e cortadas com água suficiente para cobri-las.
- Adicione a cebola cortada ao meio, o alho picado e o cubo de caldo.
- Deixe ferver, depois cozinhe por 10 a 15 minutos, até que as batatas estejam macias.
- Após o cozimento, bata a mistura até obter uma consistência cremosa. Retorne à panela e reduza o fogo para baixo.
- Misture a couve e deixe cozinhar por cerca de 5 minutos.
- Enquanto isso, em uma frigideira pequena em fogo médio, cozinhe as rodelas de chorizo até ficarem crocantes.
- Adicione o chorizo à sopa, ajustando o sal e a pimenta a gosto, e sirva quente.
