Spanish Vegetable Soup (Sopa de verduras)
This Spanish vegetable soup is easy, quick, healthy, and incredibly delicious! It's an easy-to-make Spanish sopa de verduras with various vegetables.
Servings: 4 servings
Calories: 296kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 1 leek about 150 g/ 5.5 oz
- 1 large red bell pepper about 100 g/ 3.5 oz
- 3 smallish carrots about 100 g/ 3.5 oz
- ¼ white cabbage about 375 g/ 13 oz
- 1 teaspoon sweet paprika powder
- 1 teaspoon smoked paprika powder Note
- 5 cups vegetable broth 1.2 liter
- fine sea salt and black pepper
- small bunch of parsley
Instructions
- Chop vegetables: Finely chop the onion and the garlic. Set aside. Clean and chop the leeks, pepper, carrots, and white cabbage. Set aside.1 medium onion + 3 garlic cloves + 1 leek + 1 large red bell pepper + 3 smallish carrots + ¼ white cabbage
- Saute: Heat the oil in a large soup pot. Add the onion and the garlic and cook gently for about 2 minutes, stirring, until very slightly colored.2 tablespoons olive oil
- Add paprika powder and stir for about 30 seconds.1 teaspoon sweet paprika powder + 1 teaspoon smoked paprika powder
- Add the chopped veggies and stir well to coat with the paprika. Turn the heat down and cook gently for 10 minutes, stirring from time to time.
- Simmer Spanish soup: Add the vegetable broth, cover, and simmer for 10-15 minutes or until the vegetables are done to your liking. Adjust the taste with salt and pepper. Sprinkle with chopped parsley.5 cups vegetable broth/ 1.2 liter + fine sea salt and black pepper + small bunch of parsley
Notes
Paprika: The smoked paprika powder I use is sweet. If using hot smoked paprika adjust the quantity to taste.
Nutrition
Serving: 1/4 of the soup | Calories: 296kcal | Carbohydrates: 45g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Sodium: 8782mg | Fiber: 4g | Sugar: 23g