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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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

146 calories; protein 4.9g; carbohydrates 23.4g; fat 4.8g; cholesterol 5.9mg; sodium 232.3mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/23/2009
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. Read More
(10)

Most helpful critical review

Rating: 3 stars
12/03/2003
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... Read More
(9)
27 Ratings
  • 5 star values: 9
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/22/2009
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. Read More
(10)
Rating: 4 stars
02/12/2004
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. Read More
(9)
Rating: 3 stars
12/03/2003
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... Read More
(9)
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Rating: 4 stars
02/26/2008
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. Read More
(7)
Rating: 4 stars
10/13/2007
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. Read More
(6)
Rating: 5 stars
12/14/2008
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! Read More
(5)
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Rating: 4 stars
07/14/2010
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! Read More
(5)
Rating: 4 stars
09/12/2011
This was much better the longer it stayed in the fridge because the flavors began to merge more. Read More
(4)
Rating: 5 stars
03/13/2006
One word-excellent. Reduced the amount of cauliflower a little and added salt whil cooking. Thanks for a wonderful recipe. Read More
(4)
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