Spanish Garlic and Vegetable Soup Recipe -
Spanish Garlic and Vegetable Soup Recipe
  • READY IN 45 mins

Spanish Garlic and Vegetable Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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 More Reviews

Most Helpful Positive Review
Apr 22, 2009

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 husband liked it, even though he claims to hate cauliflower and cabbage. It was very good with grilled cheese sandwiches for lunch. I know I will be making this one again.

Most Helpful Critical Review
Dec 03, 2003

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...

Feb 25, 2008

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 used almost a whole small can of tomato paste and increased the amount of milk to 3/4 cup. The can of diced tomatoes I used had Italian seasonings (basil, oregano and something else I can't think of off the top of my head). I also added some Italian seasoning.

Oct 13, 2007

I used vegetable stock instead of water and as I had a handful of kale left over I added that in as well. I only pureed about 3/4 of the vegetables and added in a tsp of thyme after tasting. This has a slightly sweet taste and is very filling. My oldest daughter loved it. Many Thanks.

Feb 12, 2004

This soup has a very nice texture. It actually looks like mashed butternut squash when it's done. I needed to add two teaspoons of salt and half teaspoon of pepper, and I discovered that a little sprinkling of ground allspice as it is served makes it just perfect.

Jul 14, 2010

Very good, but a little too thick so I had to add more water at the end. I used frozen crinkle-cut carrots since I didn't have fresh on hand, and used half a head of cabbage but a whole head of cauliflower. I also used a full 6 oz. can of tomato paste and substituted soymilk for milk and margarine for butter. I added allspice, Parmesan cheese and Italian seasoning to give it a heartier flavor. Also, I pureed everything together rather than reserving liquid. Even my picky little brother loved it. Thanks!

Dec 14, 2008

I used broccoli instead of cauliflower. I cooked with oregano, bay leaf. Once soup assembled, I added a can of drained garbanzo beans and about 2 cups cooked pasta. Before serving, I sprinkled with Parmesan cheese. Husband, vegetarian son and girlfriend all loved it. Served with toasted bread and cheese. Great on a cold, wintry night!

Mar 13, 2006

One word-excellent. Reduced the amount of cauliflower a little and added salt whil cooking. Thanks for a wonderful recipe.


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  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 232 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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