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Spanish Garlic and Vegetable Soup

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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Ingredients

45 m servings 146 cals
Original recipe yields 6 servings

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Directions

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  1. 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.
  2. 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.
  3. 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


Per Serving: 146 calories; 4.8 g fat; 23.4 g carbohydrates; 4.9 g protein; 6 mg cholesterol; 232 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 25 Ratings

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Most helpful positive review

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 husban...

Most helpful critical review

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...

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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 husban...

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 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 lit...

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 ...

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. Thi...

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 ...

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 w...

One word-excellent. Reduced the amount of cauliflower a little and added salt whil cooking. Thanks for a wonderful recipe.

This was much better the longer it stayed in the fridge because the flavors began to merge more.