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Sopa de Legumes

Makes 4 servings

This hearty, simple soup is a staple of Portuguese cuisine.

1 large potato, chopped
2 - 3 carrots, chopped
1 large turnip, chopped
2 - 3 cups chopped fresh spinach or other green vegetables
12 - 14 cups water
1 tablespoon olive oil
2 teaspoons salt
4 ounces dry spaghetti, broken into 2-inch pieces and cooked according to package directions

In a pot, combine potato, carrots, turnip, spinach or other green vegetables, and water and boil for 40 minutes. Add oil and salt. Cool briefly, then blend using a blender, food processor, or mixer. Add spaghetti.

Variation: Add the green vegetables after thoroughly blending the other cooked ingredients, and only partially blend the green vegetables.

Per serving (1/4 of recipe)

  • Calories: 208
  • Fat: 4.1 g
  • Saturated Fat: 0.6 g
  • Calories from Fat: 17.6%
  • Cholesterol: 0 mg
  • Protein: 5.7 g
  • Carbohydrates: 38 g
  • Sugar: 3 g
  • Fiber: 5.1 g
  • Sodium: 1248 mg
  • Calcium: 68 mg
  • Iron: 2.5 mg
  • Vitamin C: 13.6 mg
  • Beta Carotene: 3471 mcg
  • Vitamin E: 0.7 mg

Source: Restaurante Tamargueira, Figueira da Foz, Portugal. Published in The Best in the World, Neal D. Barnard, M.D., editor.