Travel 
Vegan Recipes 
Cape Verde Vegetable Soup
A fragrant and vibrant vegetable soup inspired by the heart of Cape Verdean home cooking. This comforting dish combines earthy potatoes, fresh okra, and cabbage in a tomato-based broth, finished with a bright splash of lemon for a truly refreshing flavor profile.
Simple Tasty Recipes
Ingredients for 6 Servings
-
1 cup
-
2
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2 tablespoons
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1 pinch
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1/4 teaspoon
-
1 cup
-
3 cups
-
3 cups
-
1 teaspoon
-
1 tablespoon
-
1
-
2 cups
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2 cups
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to taste
Time
Goes Great with
Method
- In a large pot, heat the peanut oil over medium heat. Add the chopped onions and minced garlic, sautéing for about 10 minutes until soft and translucent.
- Stir in the summer savory (or thyme) and the ground red chili. Continue to sauté gently for another 5 minutes, stirring frequently to infuse the flavors.
- Add the diced potatoes, sliced okra, chopped tomatoes, salt, and water to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and stir in the sliced cabbage. Cover and cook for about 20 minutes, or until the potatoes and cabbage are fork-tender.
- Stir in the fresh cilantro and fresh lemon juice just before serving to keep the flavors bright and aromatic.
- Serve hot, garnished with extra fresh parsley and cilantro.
Notes:
To achieve the best texture, ensure your potatoes are cut into uniform 1/2-inch cubes so they cook at the same rate as the cabbage. If you prefer a thicker broth, you can lightly mash a few of the cooked potato chunks against the side of the pot before serving. This soup pairs beautifully with a side of crusty bread or brown rice.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 145 kcal |
| Carbohydrates | 22g |
| Protein | 4g |
| Fat | 5g |
| Fiber | 5g |
Goes Great with
30 mins
