The first time I was introduced to Portuguese food was at the house a friend of mine. Her lovely mother-in-law cooked lunch for us. This is where I got my inspiration for this Portuguese green soup recipe.
She served Portuguese green soup made with this yummy sausage…it was filling and super tasty. The “greens” of the Portuguese green soup are actually collard greens. In the traditional recipe, the collard greens are sliced so thin that it literally melts in your mouth.
It was told that Portuguese women actually use a special device that allows for the collard greens to be sliced as thin as hair. Thank you Isabel for sharing this traditional recipe with me 🙂
Portuguese Green Soup Recipe
I created my own version of this traditional Portuguese green soup recipe. I eliminated the white potatoes and replaced it with parsnips and made my own sausage spice blend. It is tasty with a notch more kick to it because of the chipotle spice. This is a full meal soup with the pork, vegetables and coconut oil. So enjoy!
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 4 1x
- 1 pound of organic ground pork
- 1 tsp. chipotle powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. garlic powder
- sea salt and black pepper
- 2 tbsp. coconut oil
- 1/2 medium yellow onion, diced
- 4 gloves garlic, minced
- 4 cups of [Bone Broth|https://www.stephaniedodier.com/bone-broth/]
- 4 cups of filtered water
- 2 large parsnips, peeled, sliced thin
- 1 tsp. sea salt
- 1 bunch of collard greens
- In a medium bowl, combine the pork with the chipotle powder, smoked paparika, garlic powder, sea salt and black pepper.
- Over medium heat, in a large pot, crumble the pork into large pieces and cook until no pink remains, about 10 minutes.
- Remove the pork from the pan with a slotted spoon and set aside.
- In the same pot, over medium heat, add coconut oil, onion, garlic and sauté until the onion becomes translucent. Add the bone broth, water, parsnips, salt and pepper to the pot and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.
- While the parsnips are cooking, remove the stems from the collard greens and form the stocks of 4-5 leaves. From one side of the leaves to another, roll the up the leaves in a tight roll.
- Starting from one end to the other, slice into 1/4 ” slices until all sliced.
- Once the parsnips are soft, use an immersion blender and blend the broth.
- Add the cooked pork and sliced collard greens and simmer for 5 minutes.
- Serving Size: 4