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Portuguese Cabbage & Carrot Soup ❦ Sopa de Repolho e Cenoura

This soup is one I make often. In Portugal, soup is king, and there are many recipes and variations of this one.

A popular name for this soup is sopa Juliana, but since I have made a few alterations, it is simply my cabbage soup. You can make this vegetarian by swapping the chicken stock for vegetable stock and leaving out the bacon. It is one of my favourite soups and, being Portuguese, we always have some soup in the fridge... perfect for when hunger strikes at midnight during a Netflix watchathon.


Portuguese Cabbage & Carrot Soup ❦ Sopa de Repolho e Cenoura

Makes about 10 (200 ml.) servings

Takes 40 minutes


2.500 ml. of water

300 g. Carrots, peeled and cut into chunks

400 g. Onion, peeled and quartered

500 g. Potatoes, peeled and quartered

1 Savoy cabbage, outer leaves only. Peel until you have about 8-10 leaves. Discard inner core that's white in colour. Leave whole.

1 Small leek, white part only, sliced

1 Clove of garlic, peeled and can be left whole

1 Bay leaf