Spanish Healthy Vegetable Soup
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.96 out of 5 stars
(61)
Ingredients
4 servings
- 2 tsp olive oil
- 1 onion (, finely chopped)
- 2 garlic cloves (, minced)
- 1 tbsp dried oregano
- 2 tsp fennel seeds (optional)
- 2 medium carrots (, finely chopped)
- 1 large celery stalk/rib (, finely chopped)
- 2 red capsicums / bell peppers (, cut into 2 cm / 4/5” pieces)
- 5 cups cabbage (, cut into 3 cm / 1.2” pieces (about 400g/14oz)
- 800g / 28 oz crushed tomato
- 3 cups (750 ml) vegetable or chicken broth (low fat!)
- 1 tbsp smoked paprika (or any paprika)
- 1 tsp cayenne pepper (adjust spiciness to taste)
- Salt and pepper to taste
- 1 lemon – zest + juice to taste
- Finely chopped parsley
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Preparation
Step 1
Heat oil in a large pot over medium heat. Add garlic and onion, cook for 30 seconds or so.
Step 2
Add oregano and fennel seeds, cook for 2 minutes (lets flavour “bloom”).
Step 3
Turn heat down to medium low. Add carrots and celery, cook, stirring regularly, for 8 minutes until onion is sweet (not browned). This step is key to the flavour base of this soup.
Step 4
Add capsicum, turn heat up to high and cook for 2 minutes, stirring constantly.
Step 5
Add remaining Soup ingredients, bring to simmer then place lid on. Turn heat down to medium low, simmer for 25 minutes.
Step 6
Remove lid, adjust salt and pepper to taste.
Step 7
Ladle soup into bowls. Grate over lemon zest, squeeze of lemon juice and sprinkle with parsley. Serve!
Step 8
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