Soupa de Legumes | Simple Goan Vegetable Soup

Soupa de Legumes | Simple Goan Vegetable Soup

I have posted a few Goan dishes including soups that originate from the Portuguese/Catholic cuisine in  Goa, India. These are simple, home-fare dishes but do not lack flavour. In fact you can say that the flavour goes beyond what you expect from the ingredients. These are cheap and every-day dishes, quickly and easily made, yet comforting and filling.

This soup is a vegetable soup that is pureed and then greens and dried legumes added – chickpeas or white beans or any dried pea or bean that you have on hand.

Today I used a stock that included mushrooms, so the dish is a little darker than normal. Usually it takes the colour from the vegetables you use – varying from white if only potatoes are used, to yellow-orange from carrots and pumpkin.

Similar recipes include Narangi Shorba, Caldo, Goan Vegetable Pulao, and Feijoada.

Browse all of our Vegetable Soups and all of our Goan dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

Soupa de Legumes | Simple Goan Vegetable Soup

Soupa de Legumes | Simple Goan Vegetable Soup

1 cup single vegetable or combination of vegetables – select from soup vegetables such as carrot, zucchini, onion, garlic, turnip, daikon, pumpkin
1 – 2 potatoes, peeled and diced
0.25 cabbage, chopped (spinach can be used)
3 Tblspn cooked chickpeas or white beans
1.5 – 2 litre stock or water
sea salt and black pepper

Cook the vegetables in the stock or water until cooked. The vegetables can be pureed with a stick blender.

Add the cabbage or spinach, and simmer until tender, adding a little more water if the soup is too thick. Add the chickpeas or white beans and simmer until they are warmed through.

Season the soup and serve with herbs.

recipe notes and alternatives
Onions and garlic can be sweated off in some oil before adding the stock and other vegetables.

Some of the vegetables can be removed before pureeing, then added back with the chickpeas or beans.

For a lighter soup, use peas, broad beans or beans instead of the legumes.

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