Sopa de legumesPortuguese vegetable soup

• 1.75 l7 1/2 cups water
• 1 large onion, roughly chopped
• 2 garlic cloves, peeled
• 500 g1.1 lb floury potatoes, peeled, cut in chunks
• 250 g9 oz carrots (about 3), peeled, cut in chunks
• 150 g5 oz turnip (nabo), 1 small, peeled, cut in chunks
• 250 g9 oz pumpkin (abóbora) or 1 leek, peeled and cubed, or the leek sliced; optional but common
• 200 g7 oz a seasonal green: couve lombarda (Savoy cabbage), turnip greens (nabiças), watercress (agrião) or spinach, tough stalks removed, finely shredded
• 60 ml1/4 cup extra virgin olive oil, plus more to drizzle at the table
• salt, to taste

Method

1. 1

   1. Bring the water to the boil in a large pot with a good pinch of salt.

2. 2

   2. Add the onion, garlic, potatoes, carrots, turnip and pumpkin (or leek). Bring back to the boil, then lower the heat, half-cover and simmer for 25-30 minutes, until the potatoes break apart when pressed against the side of the pot.

3. 3

   3. Take the pot off the heat and blend until completely smooth with a stick blender (or in batches in a blender). The potato is what thickens the soup; if it is too thick, add a little hot water.

4. 4

   4. Return the pot to the heat, stir in the olive oil and bring back to a gentle simmer.

5. 5

   5. Add the shredded greens and simmer for 8-12 minutes, until they are tender but still bright green (watercress and spinach need only 3-4 minutes).

6. 6

   6. Taste and adjust the salt. Serve hot, with a thin thread of raw olive oil over each bowl.