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    You are in: Home / Recipes / Cape Verde Vegetable Soup Recipe
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    Cape Verde Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Gracie92's Note:

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sautee the onions and the garlic in the oil for 10 minute Add the summer savory or thyme and the ground chiles and sautee gently, stirring often, for another 5 minutes.
    2. 2
      Add the rest of the ingredients, excet the lemon juice, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 20 minute Add the lemon juice. Serve topped with chopped fresh parsley or more fresh cilantro or both.

    Ratings & Reviews:

    • on April 17, 2013

      55

      This recipe is exactly as provided in the cookbook, Sundays at Moosewood Restaurant, and it is a fine one. I use a 28 oz can of whole tomatoes, and either ground New Mexico chile or dried red pepper flakes. I've made it and had friends say that there's something missing, but I don't agree. <br/><br/>I've made it with peanut oil, then also with extra virgin olive oil, I think the olive oil adds a little something. The okra, adding that little bit of thickness, and then the lemon at the end are what really make this soup happen.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cape Verde Vegetable Soup

    Serving Size: 1 (341 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 120.0
     
    Calories from Fat 43
    35%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 404.1 mg
    16%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 3.6 g
    14%
    Sugars 5.1 g
    20%
    Protein 2.8 g
    5%

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