Sopa Do Diagf Recipe

Prepare vegetables

Heat a large soup pot over medium heat. Add 2 tbs olive oil. When oil shimmers, add diced onion, carrot and celery. Sauté, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Add aromatics

Add the minced garlic, diced potato and chopped tomato to the pot. Cook 2–3 minutes, stirring, until garlic is fragrant and tomato begins to break down.

Deglaze and build broth

Pour in 8 cups of stock, scraping the bottom of the pot to release any browned bits. Add the bay leaf, dried oregano, smoked paprika, 1 tsp salt and 1/4 tsp black pepper. Increase heat and bring to a gentle simmer.

Simmer vegetables

Reduce heat to medium-low and simmer uncovered for 12–15 minutes, until the potato is tender when pierced with a fork.

Add quick-cooking vegetables and protein

Add the green beans and corn and continue simmering 4–6 minutes until they are bright and tender-crisp. Stir in the cooked shredded chicken or cooked white beans and the chopped spinach or kale. Simmer 2–3 minutes until greens are wilted and heated through. Taste and adjust seasoning — add remaining 1/2 tsp salt and up to 1/4 tsp black pepper if needed.

Finish

Remove and discard the bay leaf. Stir in the fresh lemon juice to brighten the flavors.

Ladle soup into warmed bowls. Sprinkle each bowl with chopped parsley and, if using, 1 tsp grated Parmesan or vegan cheese. Drizzle a few drops of extra-virgin olive oil over each serving. Serve immediately with gluten-free bread or crackers, if desired.