Spanish Garlic and Vegetable Soup

Spanish Garlic and Vegetable Soup

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"This fantastic soup recipe was given to me by a friend who runs a restaurant in the Spanish town where I live. Believe me...you will be hooked after the first spoonful."

Ingredients

45 m {{adjustedServings}} servings 146 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
  2. Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  3. Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.
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Reviews

20
  1. 24 Ratings

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I made this following the recipe almost exactly. I did use veggie broth instead of the water. This is a delicious, soothing soup! It's mild tasting but still has lots of flavor, and my husban...

I gave this recipe only three stars because there is a problem with the amount of water--....if I try it again I'll use a lot less water...

This soup is really good! In fact, my very picky husband actually said it is "unbelievably good"! I tweaked the recipe a bit: I used half as much cabbage as called for in the recipe. I also ...