Sopa de Legumes Santomense
A hearty and nourishing vegetable soup, Sopa de Legumes Santomense is a comforting dish that showcases the fresh produce available in São Tomé and Príncipe. This soup is typically made with a variety of root vegetables, leafy greens, and aromatic seasonings, offering a simple yet flavorful taste of the islands.
🧂 Ingredients
- 500 g Potatoes(peeled and cubed)
- 3 medium Carrots(peeled and chopped)
- 300 g Pumpkin or Butternut Squash(peeled and cubed)
- 1 medium Leek(cleaned and sliced)
- 1 medium Turnip(peeled and cubed)
- 1 medium Onion(chopped)
- 2 cloves Garlic(minced)
- 150 g Spinach(fresh, washed)
- 1.5 L Vegetable broth or water
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sliced leek, and minced garlic. Sauté until softened and fragrant, about 5-7 minutes.
- 2
Add the cubed potatoes, carrots, pumpkin (or squash), and turnip to the pot. Stir to coat with the aromatics.
- 3
Pour in the vegetable broth or water. Season with salt and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, or until all the vegetables are tender.
- 4
Once the vegetables are cooked, use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer batches to a regular blender and purée.
- 5
Stir in the fresh spinach and cook for another 2-3 minutes until it wilts.
- 6
Taste and adjust seasoning if necessary. Serve hot.
💡 Pro Tips
- ✓Feel free to add other seasonal vegetables like green beans, peas, or zucchini.
- ✓For a creamier soup, you can add a splash of coconut milk or a tablespoon of butter before serving.
- ✓This soup can be made ahead of time and reheated.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a bay leaf during the simmering process for extra aroma.
- Serve with a drizzle of olive oil or a dollop of plain yogurt.