Comforting soups and stews are a staple in Spanish and Portuguese cuisine, especially during the cold winter months. With recipes rooted in tradition, these dishes are loved to this day and can be found on many restaurant menus.
Spain and Portugal’s diverse cuisine means that there are numerous recipes and variations of these dishes depending on the region. Here are our recommendations for the best soups:
Lentils are a classic Spanish dish made with locally grown brown lentils and vegetables like potatoes and carrots. Many people include ham or chorizo for extra flavor, along with smoky paprika and cumin.
Potaje is another hearty legume dish found in central and southern Spain. Made with chickpeas, spinach, garlic, herbs and spices, these rich stews are usually served for lunch.
Garlic soup, or ‘sopa de ajo’ is also a staple in central Spain, combining day old bread with garlic, chicken stock, paprika and boiled egg.
Caldo Gallego is another brothy soup from northern Spain made with potatoes and white beans.
In Portugal, hot soup is an essential part of the local diet and is eaten all yearround. Caldo verde is a simple yet satisfying dish of finely sliced kale, potatoes, onions, and garlic.
One of the most popular dishes is sopa de peixe, or fish soup. The extensive Portuguese coastline provides the freshest fish which is added to tomato stock with garlic, onion and olive oil. Topped with fresh herbs, this local classic is not to be missed.
Finally, the Portuguese Cream of vegetable soup frequently includes potato, carrot or pumpkin, since these are very common ingredients in the country. Available all over Portugal and popular with locals and visitors alike.
