Recipe by ESCABOY
"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."
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carrots, peeled and diced
1 medium head
garlic, finely chopped
1 (14.5 ounce) can
diced tomatoes with juice
milk or light cream
salt and pepper to taste
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.
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 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.
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.
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.
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!
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!
One word-excellent. Reduced the amount of cauliflower a little and added salt whil cooking. Thanks for a wonderful recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Spanish Garlic and Vegetable Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 146
** Calories from Fat: 43
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