Thursdays with FOFF - Carla Vavalas = Portuguese Soup

I love soup.  Mostly I love vegetable soup or beef stew.  Or even a good chili or taco soup.

I'm not much on creamed soups like cream of potato, or pumpkin soup.  For those of you who are, this soup may be right up your alley!  And it is healthy to boot!

It was very simple to prepare.  Just cut up vegetables and cook in a chicken based broth for 1 1/2 hours, then use your immersion blender to mix together and serve.  Carla says you can add small pasta to this if you like.

Two T. olive oil
One onion chopped
4 cloves garlic
three potatoes cut in cubes
one sweet potato cut in cubes
two carrots cut up
2 celery stalks chopped
2 T. fresh parsley
1 chicken bouillon cube
salt and pepper to taste

In a large stockpot, add olive oil, onion and garlic.  Cook until translucent.  Add the rest of the ingredients and cover with water about one inch above vegetables..  Cook about 1 1/2 hours until vegetables are tender.  Using a hand held blender puree (after removing from burner of course).
You can eat the soup like this, or add small cooked pasta to it.


Joanne said…
It looks as if our soups resulted in the same thick texture. It was good but I was SO tempted not to puree it. I loved the look of all the chopped veggies left whole.
Unknown said…
I do like soups better but this seems easy and tasty :)
Cakelaw said…
This soup looks delicious - perfect for the colder weather.
I thought it was butternut squash which would also be good. I love orange soup.

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