This traditional Portuguese collard greens soup is made with simple and healthy ingredients, resulting in an easy and comforting meal that's ready in just 50 minutes. Perfect for a cozy weeknight dinner or a light family lunch.
Looking for a healthy homemade soup packed with vegetables? This Portuguese Collard Greens Soup is a comforting recipe made with simple ingredients like potatoes, onions, leek, pumpkin, turnip, and fresh collard greens. The vegetables are blended into a smooth, creamy base before the greens are added, creating a light yet satisfying soup that's perfect for lunch or dinner.
Naturally vegetarian, budget-friendly, and easy to prepare, this traditional Portuguese soup is an excellent way to enjoy more vegetables any time of the year. Serve it with crusty bread for a complete and comforting meal.
If you enjoy easy and delicious Portuguese recipes packed with Mediterranean flavors, be sure to try this Portuguese Style Baked Fish, Portuguese Peas with Poached Eggs and Chouriço, and Simple Fish Stew with Carrot and Red Pepper. These traditional recipes are easy to prepare, full of fresh ingredients, and a wonderful way to bring the authentic flavors of Portugal to your table.
Ingredients for Portuguese Collard Greens Soup
Here you'll find all the ingredients needed to make this recipe:
- Potatoes - Once blended, create a naturally creamy and hearty base for the soup.
- Water - Forms the cooking liquid, allowing the vegetables to soften.
- Onions - Add a delicious flavor that enhances the overall taste of the soup.
- Turnip - Add nutrients to soup and contributes to a mild, earthy flavor.
- Leek - Provide a delicate and light flavor that complements the other vegetables.
- Collard greens - The main ingredient, adding fresh flavor, vibrant color, and a tender texture to the soup.
- Olive oil - Adds richness and an authentic Mediterranean flavor.
- Pumpkin slice - Provides natural sweetness, vibrant color, and help create a smooth texture.
- Salt - Enhances all the flavors and balances the taste of the vegetables.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Portuguese Collard Greens Soup
Step 1: Cut the potatoes, onions, the turnip and the leek into pieces and place them in a large pot. Pour in 1.5 liters (about 6 cups) of water, ensuring the vegetables are completely covered.
Step 2: Cover the pot with a lid and bring to a boil over medium-high heat. Once boiling, reduce to medium heat and cook for 25-30 minutes, or until the vegetables are tender.
Step 3: Once the vegetables are tender, remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy. Season with olive oil and a little salt, stir with a wooden spoon and return the pot to medium heat.
Step 4: Once it starts boiling, add the collard greens cut into small pieces and diced pumpkin, and cook for 15 to 20 minutes, or until both are tender.
Step 5: Turn off the heat and serve immediately with slices of rustic bread for a simple and comforting meal.
Variations
• Add Portuguese Chouriço - Add sliced Portuguese chouriço during the final 10 minutes of cooking for a richer flavor.
• Add More Vegetables - Carrots, celery, zucchini, or spinach are excellent additions.
• Bean Version - Add chickpeas for extra protein and fiber.
• Creamier Soup - Add another potato or add less water for an even thicker texture.
• Low-Carb Version - Reduce the potatoes and increase the amount of collard greens and pumpkin.
Tips for Portuguese Collard Greens Soup
• Use fresh collard greens - Fresh collard greens provide the best flavor and texture. Remove any tough stems and slice the leaves into thin strips so they cook evenly.
• Blend until smooth - Blend the cooked vegetables well before adding the greens. A smooth base creates a creamier texture without needing dairy.
• Don't overcook the greens - Cook the collard greens just until tender, about 15 to 20 minutes.
• Serve with rustic bread - Like many traditional Portuguese soups, this recipe is especially delicious served with crusty rustic bread, making it a simple yet satisfying meal.
FAQs
What are collard greens?
Collard greens are large leafy vegetables from the cabbage family. They have a mild, earthy flavor and become tender when cooked, making them perfect for soups.
Can I make this soup vegan?
Yes. This recipe is naturally vegan, as long as you use only vegetable-based ingredients.
How do I store leftovers?
Allow the soup to cool completely and store it in an airtight container in the refrigerator for up to 2 to 3 days.
Why blend the vegetables first?
Blending the potatoes, onions, leek, pumpkin, and turnip creates a naturally creamy soup without the need to add cream.
Can I add protein?
Absolutely. White beans, chickpeas, or slices of Portuguese chouriço can make the soup even more substantial.
What should I serve with collard greens soup?
Serve it with rustic bread, cornbread, or a simple green salad for a complete meal.
You May Also Like
- Mediterranean fish soup
- Easy watercress soup
- Onion soup
- Portuguese chickpea soup with spinach
- Coriander soup
Follow us on FACEBOOK, INSTAGRAM, PINTEREST and YOUTUBE for more tasty recipes!
Portuguese Collard Greens Soup
This traditional Portuguese collard greens soup is made with simple and healthy ingredients, resulting in an easy and comforting meal that's ready in just 50 minutes. Perfect for a cozy weeknight dinner or a light family lunch.
- 2 medium potatoes
- 1.5 liters (about 6 cups) water
- 4 medium onions
- 1 turnip
- 1 leek
- Collard greens (about 900 grams (2 pounds))
- 3 tablespoons olive oil
- 1 pumpkin slice (about 150 grams (5 1/3 ounces)
- Salt (to taste)
- Cut the potatoes, onions, the turnip and the leek into pieces and place them in a large pot. Pour in 1.5 liters (about 6 cups) of water, ensuring the vegetables are completely covered.
- Cover the pot with a lid and bring to a boil over medium-high heat. Once boiling, reduce to medium heat and cook for 25 to 30 minutes, or until the vegetables are tender.
- Once the vegetables are tender, remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy. Season with olive oil and a little salt, stir with a wooden spoon and return the pot to medium heat.
- Once it starts boiling, add the collard greens cut into small pieces and diced pumpkin, and cook for 15 to 20 minutes, or until both are tender.
- Turn off the heat and serve immediately with slices of rustic bread.
