Recipe Spanish Garlic and Vegetable Soup (Soup)

Required Ingredients:

• 1 tablespoon olive oil
• 3 large carrots, peeled and diced
• 1 medium head cabbage, chopped
• 1/2 head cauliflower, chopped
• 2 leeks, sliced
• 6 cloves garlic, finely chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 4 teaspoons tomato paste
• 1 quart water
• 1/4 cup milk or light cream
• 1 tablespoon butter
• salt and pepper to taste

Preparing/Cooking:

• 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.
• 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.
• 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.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z