Brazilian Soup
This is a recipe for a Brazilian Soup that will warm your cockles. It is really a very simple meat and vegetable soup, that we would call a stew in the UK. You make this with a vegetable broth. It is great to eat as a main course for lunch or dinner with some crusty buttered bread, or as a starter.
We often make a large pan that we then keep in the fridge. Then you can heat up a suitable portion in the microwave when you are feeling peckish.
Soup ready to simmer in the pan
Brazilian Soups
When we think about soup in Brazil were normally think of fish soups. There are several different types of soup in Brazil. One of my absolute favourites is moqueca, which is a fish or shrimp stew. Moqueca varies a lot between the different States, where they all have their own styles.
Brazilian Soup
My wife is from Espirito Santo where they have the wonderful Moqueca Capixaba that is cooked in a special clay casserole pan. I will include a recipe for this another time, as it is a wonderful meal, where every cook has their own variation.
Meat and Vegetable Soup
The beauty of this recipe is that you can add whatever vegetables you may have in your kitchen. In addition to the vegetables in the recipe, you could try adding chuchu (chayotes – a type of squash common in Brazil) or bell peppers to the recipe. I cook the soup with the onion whole, as my daughter does not like onion. And I remove it before serving (it is great to eat on its own!) But it does add a great taste to the soup liquid.
Whether you call this a stew or a soup is probably down to where you come from. In the UK our stews tend to be very thick but this is much lighter in comparison and the mix of the vegetables in the broth make it very tasty.
I hope you enjoy making this recipe. If you do, please let me know how you got on in the comments section below!
How to make Brazilian Soup
Brazilian Soup
This delicious healthy Brazilian Soup is a hearty soup you can eat whenever you like. It is always tasty and great with some buttered bread.
Ingredients
- 500g stewing steak
- Olive oil
- 1 tbsp butter
- 2 x potatoes
- 5 x carrots
- 2 x leeks
- 1 x turnip
- 1 x onion
- 1 x stick of celery
- 1 x 420g tin of butter beans
- Salt and Pepper
- 3 x vegetable stock cubes
Instructions
- Cut the steak into 2 cm squares and fry in the olive oil browning all sides. Then add 900ml of vegetable stock, cover and bring to a simmer on the hob for about an hour, making sure it does not dry out.
- In the meantime prepare the vegetables. Peel and chop the potatoes into 1 cm cubes, and the carrots into coins, or half coins, depending on the size. Chop the other vegetables into small pieces but leave the onion whole.
- Fry the leeks in the butter until soft and set aside.
- After simmering the meat for an hour at low heat, add the vegetables and the beans to the pot. Check there is enough liquid in the pot to cover everything - if you need more add some water.
- Bring to a simmer again, cover and cook for another hour. Check that everything has been cooked properly, and season to taste before serving. The meat should fall apart in your mouth.
Notes
Serve with some crusty buttered bread.
As an alternative add some chopped chuchu or bell peppers to the ingredients.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 319Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 460mgCarbohydrates: 37gFiber: 8gSugar: 7gProtein: 18g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.