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Portuguese spinach soup


Total: 45 min


20 min


25 min


2 servings
  • 250 g Spinach
  • 160 g potato
  • 2 Carrots
  • 1 Turnip
  • 1 Leeks
  • 1 Onions
  • 30 mL Olive oil
  • 2 teaspoon Coriander leaves
  • 2 pinch Salt
  • 2 pinch Pepper


  • Peel the potatoes, rinse and cut into pieces.
  • Repeat the process with the carrots, turnip, leek and onion.
  • Place them with the olive oil in a large saucepan and cover with a large volume of salted water, at least 5 cm above the ingredients.
  • Cook for 20 minutes over low heat.
  • Check the cooking by pricking a potato piece with a fork.
  • In the meantime, wash and cut the spinach leaves.
  • Add them to the broth together with the coriander and continue to cook for 5 minutes.
  • Adjust seasoning if necessary.
  • Serve the Portuguese spinach soup.

Recipe tips

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