Vegan Sopa de Legumes
Warm, hearty, and brimming with vibrant flavors, Vegan Sopa de Legumes is a nourishing vegetable soup that’s perfect for any season. Packed with a medley of fresh and wholesome ingredients like zucchini, green beans, cabbage, and potatoes, this plant-based twist on a traditional Portuguese classic is rich in nutrients and comforting to the core. Seasoned with aromatic paprika, thyme, and a bay leaf, and simmered in flavorful vegetable broth, this soup achieves a depth of flavor that’s both satisfying and entirely vegan. Ready in under an hour, it’s a fantastic weeknight meal, served steaming hot and garnished with fresh parsley for an extra touch of brightness. Whether you're looking for a cozy soup to warm you up or a healthy option to share with loved ones, this easy-to-make recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 3 medium, peeled and diced potatoes
- 1 medium, diced zucchini
- 150 grams, trimmed and chopped green beans
- 150 grams, shredded cabbage
- 1.5 liters vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic, carrots, and celery, and cook for another 3-4 minutes until fragrant.
Add the diced potatoes, zucchini, green beans, and shredded cabbage to the pot. Stir to combine.
Pour in the vegetable broth and mix in the tomato paste, paprika, dried thyme, and bay leaf.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the vegetables are tender.
Remove the bay leaf and season the soup with salt and black pepper to taste.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8550 mg | 372% | |
| Total Carbohydrate | 302.8 g | 110% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 76.5 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 759 mg | 58% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 9219 mg | 196% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
