Recipe by:  Daniela Romão

Source:  Family Recipe (From Daniela Romão’s Grandma)

Serves: 6-7



  • 3 medium sized turnips (320 g), peeled and diced into cubes
  • 2- 3 large russet potatoes (420 g), peeled and diced into cubes
  • 2 medium sized white onions (220 g), peeled and diced into cubes
  • 4 large carrots (420 g),peeled and diced into 3 cm ( 1.2 inches) cubes
  • 6 C (1 ½ liters) water
  • 2 medium sized white or savoy cabbages (680 g), roughly cut into strips
  • 1 ½ c (320 g), cooked cannellini beans
  • ½ tsp sea salt
  • Olive oil to taste


  • In a large pot over high heat, bring the water to a boil. Once boiling, add the turnips, potatoes, onions and carrots to the pot. Decrease the heat to a simmer, add the salt and cook, covered, from 15 to 20 mins, or until the vegetables are tender.
  • With the help of an immersion blender, purée all the ingredients until totally smooth – you’re looking for a creamy and slightly thick broth here. Have a taste and add a bit more salt if necessary.
  • Now, add the cabbage strips to the pot and cook for additional 5 mins, or until the cabbage is cooked through but still holding some texture.
  • When the cabbage is cooked, turn off the heat and add the cooked cannelini beans to the soup.
  • Serve the soup in bowls and drizzle a little olive oil over each serving. Perfect along with a good slice of crusty bread.

Download PDF here: Portuguese Cabbage Soup Daniela Romão