Category Archives: Soups

Tasty soups, specially with vegetables that are made on traditional portuguese cuisine.

Canja ( Chicken Soup )

Canja is a light soup, made of rice, chicken and it giblets. Usually people add mint to finish the soup. If the chicken brings some eggs in formation inside we also add to the stock, usually kids love these eggs and fight for them during meal time. Nowadays in some people like to substitute the rice by little pasta.

According to some old writings, the Canja stock have it origin in India, and the Portuguese brought imported the recipe during the Portuguese conquering time.

Canja , Cooking Class, Portugal

Some says that origin of this stock is an Indian rice and herbs soup called peze. Latter people started to add chicken to the stock, creating a recipe that is common in Goa.

Other version defend that the Canja origin was in Malabar state, also in India, where we can find a soup know by the name kanji, which means rice and water. This name seems to be tighter with the Portuguese name, Canja.

The Canja consumption always had a relation with a balanced meal and with health issues. Sick people were treated with this soup, and our Brazil emperor D. Pedro II and our queen D. Maria Pia were know by eating Canja every day, in order to strengthen their health.

In Brazil the Canja soup suffered an evolution and nowadays it is a rich soup, enriched with other vegetables, beans and meats.

Some people claim that the traditional Chinese soup Conge, a rice porridge that may have a lot of additional ingredients such as meat or fish, had received the name Conge due to the Portuguese soup Canja.

Nowadays in Portugal the term Canja may refer the culinary method and not the recipe itself, since currently we cook this soup with other proteins such as codfish and clams.

Recipe of Canja Soup


½ a chicken with the giblets and the eggs
½ onion with to cloves stick on it
1 carrot
3L water
200g long grain rice
Mint (to taste)
Salt (to taste)


In a pot add the water, the onion, the carrot, the chicken, the giblets and the eggs.

Season it with salt and bring to a boil Cook until the chicken is tender, it will take some time, approximately 2h. After the chicken tender, take all the ingredients out of the water, and let them cool.

After cool take the chicken skin out and shred the meat. Strain the stock to other pot and add the rice, the shredded chicken, the giblets and the eggs.

Bring to a boil and let it cook for 15min. In the end add the mint and turn the heat off.

Fish Stew

Fish Stew can be prepared with fresh fish and ingredients which will relief your senses after tasting it. Follow the few steps of this portuguese recipe and enjoy.

Portuguese Fish Stew, Cooking Lisbon, Portugal

In a large saucepan, arrange in turns layers of onion, potato, tomato, green pepper and fish, and again a new layer of each of the ingredients, seasoning with salt in between.

Drizzle with portuguese olive oil and pour the white wine, then adding the bay leaf and the chili pepper (optional), half a bunch of cilantro or parsley.

Cover the saucepan and let it cook over a low heat for 30 min, Sprinkle with cilantro or parsley and serve.

Ingredients of Fish Stew

12 medium-sized potatoes in ½ inch slices
4 onions sliced
4 ripe tomatoes, peeled and deseed, diced
2 lb mix of different kinds of fish
2 green peppers sliced
1 cup white wine
1 bunch fresh parsley or cilantro, half of it chopped
1 bay leaf
Olive oil and salt to taste
1 dried chili pepper (optional)

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Alentejo Style Bread Soup

Alentejo has wonderful food and wines. Alentejo Style Bread Soup is perhaps one of the most famous dish.

The locals, used the products they have to prepare the meals and the recipes turns famous by their simplicity.Alentejo Style Bread SoupPoach the eggs in water in a splash of vinegar.
Crush garlic, half the colantro, a little olive oil and salt with a mortar and pestle, then transfer to a tureen over low heat. Arrange the bread in the tureen, and drizzle with olive oil.
Bring the water to a boil and pour over the mix while still hot, and let it rest.
Serve hot with poached eggs and remaining cilantro.


4 cups water, hot
1 large wheat bread (1 lb), sliced
4 eggs
½ cup extra virgin olive oil
8 garlic cloves, sliced
1 bunch fresh cilantro, chopped
Vinegar and Salt (depends of your taste)

Portuguese Kale Soup recipe

Kale Soup recipe is amazing for your health and the portuguese loves it. You can prepare this soup in 30 minutes.

Portuguese Kale Soup, Lisbon Cooking ClassesKale is high in fiber making it a great ally in combating heartburn, indigestion and other gastrointestinal problems.

Kale Soup Preparation

Heat oil in a pan, and cook onion and garlic until translucent.
Add potatoes and coat evenly.
Pour hot water in the pan, cover, and boil for 20 minutes, over medium heat.
Season salt and pepper.

Take soup off the heat and purée with a mixer. Bring to a boil, and chorizo and kale and let it cook for 10 min. Check seasonings and drizzle with olive oil


6 cups of hot water;
3 large potatoes, peeled and diced
1 cup kale, thibnly sliced (julienne)
6 oz chorizo thinly sliced
½ garlic cloves minced
1 medium-sized onion, minced
Salt and Pepper

Have a nice meal! Kale soup is one option of our Cooking Classes in Lisbon . The class has a menu with four courses.

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