Spanish Garlic And Vegetable Soup
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
45
Sourness
33
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Olive Oil3 large
Carrot (peeled and diced)1 medium
Cabbage (head, chopped)6 cloves
Garlic (finely chopped)4 tsps
Tomato Paste1 cup
Milk1 tbsp
Butter1
SaltDirections:
1
Heat oil in a large pot over medium heat
2
Add carrot, cabbage, cauliflower and leeks
3
Cook, stirring constantly, for a few minutes until cabbage wilts
4
Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning
5
Stir in 2 cups of water, then cover and simmer for 10 minutes
6
Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil
7
Reduce heat to low, cover and simmer for 20 minutes
8
Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor
9
Return the blended mixture to the reserved liquid, and stir in milk and butter
10
Return to a boil, and cook for 1 minute
11
Season to taste with salt and pepper, and serve