Creamy and Easy-to-Prepare Green Soup

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Green Soup - Creamy and Easy-to-Prepare Green Soup
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TOTAL TIME

50 minutes

SERVINGS

8 servings

DIFFICULTY

Easy

280

CALORIES (PER SERVING)

280 kcal

Few things warm the heart more on cold days than a well-made **Green Soup**, evoking Portuguese traditions in the Brazilian kitchen. This comforting soup brings together creamy potatoes, tasty sausage and fresh kale, perfect for family dinners. Ready in 50 minutes for 8 servings, **Green Soup** is simple and irresistible.

Green Soup – Discover how to make traditional creamy Green Soup with smoked sausage, soft potatoes and thin kale, ready in 50 minutes for 8 comforting servings. Easy and perfect for cold days with toast. Let’s warm up the house now?

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Ingredients

Ingredients for Green Soup

  • 200 g Portuguese sausage or paio cut into thin slices (and then cut in half) – Adds smoky flavor and crunch to the soup.
    Substitution: Calabrian sausage or smoked sausage.
  • 1 tablespoon olive oil (15 ml) – To sauté and enhance the aromas of the ingredients.
    Substitution: Neutral oil.
  • 1 medium chopped onion – Aromatic base that sweetens the soup during sautéing.
  • 6 cups hot water (1.44 L) – Forms the liquid base of the soup.
  • 1 bay leaf – Infuses subtle herbal aroma into the cooking.
  • 2 bacon bouillon cubes – Intensifies umami and salty flavor.
  • 500 g peeled and diced potatoes – Provides creaminess to the soup when mashed.
  • 1 teaspoon oregano (5 g) – Adds fresh and aromatic note.
  • Half bunch of curly kale cut very thin – Classic green element, added at the end for texture.
  • 3 tablespoons chopped green onions (45 g) – Finishes with freshness and vibrant color.
Necessary Utensils

Utensils to Make Green Soup

Separating the utensils before starting ensures smooth preparation of the Green Soup, avoiding interruptions and maintaining kitchen hygiene. This organization facilitates the initial sauté and gentle cooking of the ingredients.

  • Skillet
  • Large pot
  • Skimmer

Jump to Preparation Method

Preparation Method

How to Make Green Soup

In a large pot heat the olive oil and sauté the onion. 4. Add the hot water, the bay leaf and the MAGGI Broth cubes and stir well to dissolve them. 5. Place the

Nutritional Information

Nutritional Information for Green Soup

The values below are approximate estimates per serving, calculated based on official food composition tables (such as TACO/TBCA/USDA) and may vary according to the ingredients used.

Nutrient Amount per serving % DV*
Calories (Energy Value) 280 kcal 14%
Total Carbohydrates Special Tips

Tips for Perfect Green Soup

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These special tips ensure your Green Soup turns out creamy, flavorful and with perfect texture, avoiding common errors for a professional result at home.

  • Cut the kale very thin: Use a sharp knife or mandoline for almost transparent strips, so it cooks evenly in 10 minutes without getting tough or bitter.
  • Brown the sausage first: Sauté in hot skillet until crispy, drain excess fat to avoid oily soup and reserve to add at the end, preserving flavor and texture.
  • Sauté onion slowly: Until translucent and soft, releasing natural sweetness that balances the salt from bacon broth and avoids strong smell.
  • Common mistake – potatoes too mushy: Cook the cubes for exactly 20 minutes over medium heat; test with fork – soft but firm to mash without turning into watery puree.
  • Always use hot water: This dissolves the broth cubes quickly, maintaining stable cooking temperature and intensifying umami flavor without lumps.
  • Mash potatoes rustically: With fork for irregular chunks, creating natural creaminess without blender that can overly homogenize the soup.
  • Do not boil kale hard: Add at the end for 10 minutes over low heat to wilt lightly, preserving vibrant green color and subtle crunch.

Chef’s secret: Finish with fresh chopped green onions at the moment for irresistible aroma that elevates traditional Green Soup.

Variations

Variations of Green Soup

Classic Green Soup is versatile and allows creative adaptations maintaining creaminess and comforting flavor. Try these variations to surprise the family, always yielding 8 servings in 50 minutes.

  • Vegetarian Green Soup: Swap sausage for 200 g sautéed smoked mushrooms, resulting in light umami version, ideal for vegetarians without losing flavor.
  • Creamy Vegan: Use homemade vegetable broth and add 200 ml coconut milk at the end for extra creaminess, keeping potatoes as natural thickener.
  • Spicy Green Soup: Include 1 chopped finger pepper in the onion sauté and 1 tablespoon hot paprika, balancing Portuguese warmth with Brazilian spicy touch.
  • With Zucchini: Add 2 diced zucchinis along with the potatoes for more volume and fiber, creating varied texture and lightness in traditional soup.
  • Summer Cold Version: Cook as original recipe, chill and serve cold with squeezed lemon, transforming winter comfort into light refreshment.
  • With Pork Rinds: Sprinkle crispy pork rinds on top when serving instead of green onions, adding extra crunch typical of Brazilian June festivals.
Ingredients and Nutrition

Ingredient Tips for Green Soup

Choosing fresh ingredients is essential for authentic and healthy Green Soup. Prioritize organic curly kale for more nutrients and good origin naturally smoked sausage, avoiding additives. Substitutions like homemade broth for industrial cubes preserve purity. Nutritionally, it balances carbohydrates from potatoes with proteins from sausage and fibers from kale, ideal for comforting meals without excess.

  • Easy Green Salad with Creamy Yogurt Sauce. Fresh and crunchy, it’s the ideal side that adds lightness and refreshment to the 8 comforting portions of the soup.

    If you want a more substantial variation, the Creamy Polenta with Creamy Meat Sauce harmonizes perfectly, extending Green Soup comfort to a complete and homemade meal.

    Can I substitute Portuguese sausage for another type?

    Yes, use Calabrian sausage or paio in the same 200 g amount, cut into thin slices. This maintains the essential smoky flavor, but adjust salt as they vary in seasoning. Sauté until golden to release fat that enriches the soup.

    How to know if the potatoes are at the right point?

    Cook the cubes for about 20 minutes over medium heat until soft when pricked with fork, but still firm. They should mash easily without breaking down into puree. Remove with skimmer to avoid watery soup.

    What is the ideal cut for the kale?

    Galega or Portuguese kale should be cut into very thin strips (1-2 mm julienne), after washing and removing thick stems. Stack the leaves to ease cutting with sharp knife. Add at the end of cooking, for 3-5 minutes, to preserve crunch and vibrant green color.

    Can I make a vegetarian version of green soup?

    Yes! Omit the sausage and add 2 tablespoons extra virgin olive oil in the initial sauté. For umami flavor, use sautéed shiitake mushrooms or liquid smoke (small amount). Season with smoked paprika to approximate traditional taste.

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    Tia Guia
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