Sopa de Nabiças (Turnip Top Soup with Pumpkin and Carrot)
- Prep
- 10 min
- Total
- 40 min
- Servings
- 6
- Calories
- 185 kcal
Sopa de nabiças is a simple, cheap Portuguese soup: turnip tops, pumpkin, carrot and potato cooked with onion, garlic and olive oil. It takes about 40 minutes and is one of the most comforting winter soups.
Turnip tops are the dark green leaves of the turnip, with a slightly bitter taste. Without meat, this is a vegetarian and vegan soup, and it has no gluten.
Recipe
Sopa de Nabiças
A traditional soup of turnip tops, carrot, pumpkin and potato, cooked slowly until creamy. Simple, nourishing and cheap, with the option of adding beans.
Ingredients
Method
- 1Trim the turnip tops, wash them well and cook them in salted water. Once cooked, drain them, taking care to keep 1.2 dl of the cooking water.
- 2Roughly chop the turnip tops and set aside.
- 3Peel the garlic and onions and cook them in the olive oil. Add the pumpkin and carrots, cut into pieces, and season with salt.
- 4Peel the potatoes, cut them into pieces and add them to the other vegetables.
- 5After they've cooked a little, pour in the water you kept and cook over low heat. When everything is cooked, blend well and adjust the seasoning if needed.
- 6Add the cooked turnip tops and serve.
Variations
With beans (Beiras and Ribatejo): add 400 g of cooked white or butter beans. Blend half with the potato, carrot and pumpkin to thicken the soup, and add the other half whole at the end with the turnip tops, letting it boil for 10 minutes.
Alentejo style: instead of a blended base, make a broth with crushed garlic, olive oil, small cubes of potato, beans and finely sliced turnip tops, served over slices of Alentejo bread.
For a smoky flavor, add some chouriço or linguiça; for more protein in the vegan version, red lentils, which cook quickly and thicken the broth.
