Spanish Garlic and Vegetable Soup Recipe

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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.

—Mary M.

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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...

—WILLOWSPIRIT

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23 Ratings

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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.

—Holly

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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.

—JATUMLIN

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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!

—sue19532

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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.

—KEZ

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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!

—Gila

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Jan 02, 2009

Very labor intensive to make if you don't have a food processor. The result was a bland soup with a good rich texture which our family rated, "not excellent but good with grated cheddar."

—Emily

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Nutrition

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
297 mg
12%

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

Nutritional Information

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

% Daily Value *
Total Fat 4.8g 7 %
Saturated Fat 1.7g 9 %
Cholesterol 6mg 2 %
Sodium 297mg 12 %
Potassium 724mg 20 %
Total Carbohydrates 23.4g 8 %
Dietary Fiber 7.3g 29 %
Protein 4.9g 10 %
Sugars 11.5g
Vitamin A 147 %
Vitamin C 150 %
Calcium 18 %
Iron 33 %
** Thiamin 17 %
** Niacin 15 %
** Vitamin B6 29 %
** Magnesium 15 %
** Folate 66 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.