Spanish Garlic Soup

Spanish Garlic Soup

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Judy B
Recipe by  Judy B

“This recipe for garlic soup was given to my Spanish class by the instructor, it's very yummy!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat oil in a large saucepan over medium heat. Stir in garlic and cook until lightly browned, about 5 minutes. Pour in 1 cup of chicken stock, cover, and allow to simmer until the garlic is soft, about 10 minutes.
  2. Mash the garlic with a fork into a coarse paste. Pour in remaining chicken stock, increase heat to medium-high, and bring to a boil. Stir in carrots and cook for 1 minute, then add red pepper and continue cooking until vegetables are tender. Season to taste with salt and pepper before serving.

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Reviews (8)

Rate This Recipe
mkusminsky
6

mkusminsky

Great starter, but we really like garlic. I mean really like it. We doubled the amount of garlic and still though it could use some more, so we went from 1 to 2 and a half bulbs. We also did half stock and half broth to let the garlic flavor come out a little more. The only other change we made was to blend about 2/3 of the soup in our magic bullet (any blender would do of course).

Cafe au lait
6

Cafe au lait

It was a recipe that I wanted to make and upon first hearing of the name my husband said - "nah, I don't think so." After I read out the ingredients he said sounds good & I went with it. Now he says "it's a five star."

Luann
4

Luann

I made this soup for my Mom, who was suffering from a bad sinus infection. She loved it. The garlic really mellows after cooking in the stock. The only thing I wish I'd done differently is use chicken broth, rather than stock, as the stock was a bit overpowering. We added arugula from the garden to it...great.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 118 cal
  • 6%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 10.9 g
  • 4%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 1150 mg
  • 46%

Based on a 2,000 calorie diet

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