A simple, nourishing soup of potatoes, garlic, and shredded leafy greens cooked until the potatoes dissolve into a thick, silky broth, adapted from the Portuguese classic.
Ingredients
4 large potatoes, peeled and diced
1 large bunch leafy greens (mustard greens or kale), thinly shredded
4 cloves garlic, minced
1 large onion, diced
2 tbsp olive oil
1 liter water
Salt and black pepper
Instructions
1Heat olive oil in a large pot. Sauté onion and garlic until soft and translucent.
2Add potatoes and water. Bring to a boil and cook for twenty minutes until potatoes are completely soft.
3Mash the potatoes directly in the pot to create a thick, creamy broth.
4Add shredded greens to the pot. Cook for five minutes until greens are wilted but still bright green.
5Season generously with salt and pepper.
6Serve hot in bowls with a drizzle of olive oil on top.
Did You Know?
The Timorese version omits the Portuguese chorizo, making it naturally plant-based while retaining the comforting silky texture.