Best 3 Portuguese Spinach Chickpea Soup Sopa De Grao Recipes

Portuguese Spinach & Chickpea Soup (Sopa De Grao) image

Provided by Chef Kate

Categories Spinach

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

4 cups chickpeas (2 cans or about 1 pound of dried if you are using them)
3 large garlic cloves, chopped (feel free to use more if you are not adding sausage)
3 large yellow onions, peeled and coarsely chopped
5 tablespoons olive oil
2 potatoes, peeled and coparsely chopped (I like Yukon gold)
2 tablespoons fresh parsley, minced
2 tablespoons fresh cilantro, minced
1 teaspoon dried marjoram, crumbled
4 cups chicken broth (preferably homemade and unsalted)
3/4 lb spinach (either frozen chopped or fresh baby spinach with stems removed and chopped)
2 tablespoons fresh lemon juice (add one and taste(you may like less than the whole two spoonsful)
1 1/2 teaspoons coarse salt (or to taste)
1/4 teaspoon fresh ground pepper (or to taste)

Steps:

Stir fry the garlic and onions in 3 tablespoons of oil in a large, heavy saucepan until translucent.
Add the potatoes and stir fry another 2 to 3 minutes.
Add the herbs and allow them to meloow over low heat for about 12 minutes.
Add the broth, raise the heat and bring the soup to a gentle simmer, add the chickpeas, cover and cook slowly for about one hour or until everything is soft.
If you like your soup to have texture, ladle out a cup or so of chick peas; if you prefer it mostly smooth, don't.
Using an immersion blender, puree the soup until it is as smooth as you like.
Add in the spinach, the reserved chickpeas(if you reserved them) and simmer twenty to thirty minutes--until the flavors are blended.
Now stir in lemon juice, salt and pepper to taste and serve, hot, with crusty bread.

Garlic, Chickpea & Spinach Soup image

Provided by Sackville

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
350 g potatoes, diced
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon cornstarch
2/3 cup double cream
2 tablespoons light tahini
200 g spinach, shredded
cayenne pepper
salt and pepper, to taste

Steps:

Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
Stir in the cumin and coriander and cook for one minute.
Add the stock and potatoes.
Bring to a boil and simmer for 10 minutes.
Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
Mix the cornflour, cream and tahini together.
Stir into the soup with the spinach.
Season with salt and pepper to taste.
Bring to the boil, stirring and simmering for another 2 minutes.
Sprinkle with cayenne pepper before serving.

Nutrition Facts : Calories 475, Fat 26.9, SaturatedFat 10.8, Cholesterol 54.4, Sodium 387, Carbohydrate 50.8, Fiber 9.3, Sugar 2.2, Protein 11.4

Portuguese Potato and Garlic Soup (Sopa De Alho Com Batatas) image

Provided by Nif_H

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter
2 garlic cloves, thinly julienned
2 chicken bouillon cubes
4 cups boiling water
1 cup nonfat milk
2 large potatoes, peeled, boiled and mashed
3 ounces light cream
salt, to taste

Steps:

In a saucepan, heat butter and saute garlic until soft, not browned.
In a bowl, dissolve the vegetable broth in the boiling water; add to saucepan and simmer for 10 minutes. Turn off the stove, add milk and potatoes and stir well. Increase heat and bring to boil.
Remove from heat and add the cream, stirring gently. Add salt if necessary.