Vegan Portuguese “Canja” Soup


This warm Portuguese Mushroom Broth is the perfect vegan remake of the delicious traditional Portuguese soup “canja”. It’s comforting, so easy and perfect the perfect soup for the cold weather! 


Other winter recipes you might enjoy:

Feijoada de Cogumelos Vegan
Tofu Assado com Couve e Migas de Broa de Milho
Abóbora Manteiga Com Recheio Balsâmico Vegan
Papas de Abóbora
Vegan Gingerbread Hot Chocolate
Wholesome Breakfast Quinoa Porridge


Portuguese Mushroom Broth – vegan “canja”

This warm Portuguese Mushroom Broth is the perfect vegan remake of the delicious traditional Portuguese soup "canja". It's comforting, so easy and the perfect soup for the cold weather!
Porções 5 porções
Tempo de Preparação 10 minutes
Tempo de Confeção 25 minutes
Tempo total 35 minutes


  • Half big onion
  • 4 dentes de alho
  • 4 c. de sopa azeite
  • 200 g cogumelos
  • 2 carrots
  • 1 folha de louro
  • 3 chávenas of water
  • Half a cup of small pasta
  • 2 c. de sopa molho de soja
  • 1/4 c. de sobremesa pimenta moída
  • 1 c. de sobremesa de sal
  • 1 sprig of chives


  • Chop half an onion and sauté it in 4 tbsp olive oil, over medium heat, until translucent.
  • Chop 4 garlic cloves, cut 200g of mushrooms into slices or quarters and grate two carrots.
  • Add the garlic, carrots, mushrooms and a bay leaf to the onion and sauté. Add a little water if necessary to deglaze the pan.
  • When the mushrooms are browned and the carrots are softer, add 3 cups of water (preferably boiling).
  • Bring to a boil and add the soy, pepper, salt and chives.
  • When boiling, add half a cup of dough in balls or other small-grain dough and cook for 12 minutes. Add more water as necessary.
  • Serve while still hot and top with more chopped chives or fresh parsley!
Pratos: Soup
Cozinha: Portuguesa
Tags: Christmas, Comfort food, Dairy-free, Easy, Egg-free, Fall, Lactose-free, Plant-based, Quick & Easy, Vegan

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