Authentic Spanish Garlic and Vegetable Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 3 large carrots, peeled and diced
• 1 medium head cabbage, chopped
• 0.5 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
• 0.25 cup milk or light cream
• 1 tablespoon butter
• salt and pepper to taste

Instructions

1. In a large pot, heat oil over medium heat. Add carrot, cabbage, cauliflower, and leeks. Cook, stirring constantly, until cabbage wilts slightly. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent 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 bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld together.
3. Reserve 2 cups of the liquid. Puree the remaining soup in a blender or food processor until smooth. Return the pureed mixture to the reserved liquid. Stir in milk and butter for added richness. Bring back to a boil, and cook for 1 minute. Season to taste with salt and pepper. Serve hot and enjoy this delicious Spanish-inspired soup!

Nutrition

• Calories: 146 kcal
• Fat Content: 5 g
• Fiber Content: 7 g
• Sugar Content: 12 g
• Sodium Content: 232 mg
• Protein Content: 5 g
• Cholesterol Content: 6 mg
• Carbohydrate Content: 23 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g