In the middle of winter, brrr, it takes everything not to just sit inside and hibernate. Especially if you're in the North-Eastern states, am I right? I spent the better part of 10 years living in New York City where blizzards, snow slush, and snowstorms were part of everyday life. I pride myself for lasting that long, to be honest. I am a warm-blooded mammal who thrives in the sunshine. I didn't do a ton of experimenting in the kitchen while living as a New Yorker. Partly because the kitchens were so small and I was SO busy that it was just easier to order in. The food was good, fast, cheap and hot! When we moved to Miami, that culture shock of limited food and accessibility peeked, and I started cooking more which led to this amazing soup I learned from my mother-in-law with a few modifications by Moi!
Here are the ingredients to my Portuguese Vegetable Soup.
1/2 head of Cabbage
1 White Onion
2-3 White Potatoes
1 Bunch of Carrots
1 Can of String Beans
4 Vine Ripe Tomatoes
2-3 dashes of Piripiri (Portuguese spice)
3 dashes of Tumeric
1 dash of Ginger
3 Cloves of Garlic
3 Teaspoons of Salt (to taste)
1/4 cup of Extra Virgin Olive Oil
How to prepare:
Cut up all the veggies and spices and place them into a non-stick pot. I say that because if you're like me, sometimes you leave things cooking a little too long and they tend to stick. But it's not required.
Fill the pot with water. I tend to like it a little bit thicker than a normal broth soup. You make it how thick or thin as you like with the amount of water used.
Cook on low-medium heat for 30-45 minutes, until the veggies are super soft.
Remove from heat and use either a blender or hand blender to puree the ingredients. I have one similar to this
That's it! You can serve right away or let it sit overnight and serve. Sometimes I garnish it with basil or goat cheese and pumpkin seeds. Other times I garnish with a piece of crispy bread like below.
If you try this, please let me know! Tag me, mention me! I want to know how you like it.