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Spanish Garlic and Vegetable Soup

SUBMITTED BY: ESCABOY  PHOTO BY: Holly 

"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."
Spanish Garlic and Vegetable Soup Recipe
RECIPE RATING:
This recipe has been rated 11 times with an average star rating of 4.0
Read Reviews (11)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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

The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed on dec. 3, 2003 by WILLOWSPIRIT 
I gave this recipe only three stars because there is a problem with the amount of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on oct. 13, 2007 by KEZ 
I used vegetable stock instead of water and as I had a handful of kale left over I added that... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on sep. 18, 2007 by Kelly E. 
Love the flavor. Substituted veg stock in place of water. Don't mind the texture, but not sure... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on mar. 13, 2006 by VIVNIDHI 
One word-excellent. Reduced the amount of cauliflower a little and added salt whil cooking.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on feb. 12, 2004 by JATUMLIN 
This soup has a very nice texture. It actually looks like mashed butternut squash when it's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on dec. 14, 2008 by sue19532 
I used broccoli instead of cauliflower. I cooked with oregano, bay leaf. Once soup assembled,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed on oct. 30, 2008 by DJBeefStroganoff 
I don't think I would make this soup again. It was sort of bland for my tastes and if I'm... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on feb. 25, 2008 by Holly 
This soup is really good! In fact, my very picky husband actually said it is "unbelievably... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on nov. 3, 2006 by TOBRETH 
It's good. But I suggest serving it with a flavorful crunchy bread - otherwise seems a bit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on apr. 22, 2009 by Mary M. 
I made this following the recipe almost exactly. I did use veggie broth instead of the water.... MORE

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Nutritional Information
Spanish Garlic and Vegetable Soup

Servings Per Recipe: 6

Amount Per Serving

Calories: 147

  • Total Fat: 5.1g
  • Cholesterol: 6mg
  • Sodium: 291mg
  • Total Carbs: 23g
  •     Dietary Fiber: 7.1g
  • Protein: 5.2g

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