Spanish Healthy Vegetable Soup
A tomato-rich vegetable soup seasoned with smoked paprika, oregano, fennel and cayenne, then finished with lemon and parsley.
By Cookin' Kitchen
- Total: 45 minutes
- Servings: 4 servings
Recipe
Spanish Healthy Vegetable Soup
A tomato-rich vegetable soup seasoned with smoked paprika, oregano, fennel and cayenne, then finished with lemon and parsley.
Cookin' · https://cookin.club/recipes/spanish-healthy-vegetable-soup
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Servings
- 4
Ingredients
For 4 servings
Soup
Finishes
Equipment
- Large pot
- Lid
- Ladle
- Bowls
Instructions
Step 1: Heat the oil in a large pot over medium heat. Add the garlic and onion and cook for about 30 seconds.
Step 2: Add the oregano and fennel seeds and cook for 2 minutes to let the flavors bloom.
Step 3: Turn the heat down to medium-low. Add the carrots and celery and cook, stirring regularly, for 8 minutes, until the onion is sweet but not browned. This step builds the soup’s flavor base.
Step 4: Add the bell peppers, turn the heat up to high and cook for 2 minutes, stirring constantly.
Step 5: Add the remaining soup ingredients and bring to a simmer. Cover the pot, turn the heat down to medium-low and simmer for 25 minutes.
Step 6: Remove the lid and adjust the salt and pepper to taste.
Step 7: Ladle the soup into bowls. Grate lemon zest over each bowl, squeeze in lemon juice and sprinkle with parsley. Serve.
Notes
Variations and storage
For a variation, add zucchini, chopped green beans or asparagus; stir baby spinach through at the end. Avoid red cabbage, which turns the soup purple. The soup keeps for 3–4 days. Add the lemon zest and juice just before serving for the best flavor.
Nutrition per serving
- Calories
- 112 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Smoked paprika, oregano, fennel and cayenne give this cabbage-and-vegetable soup its Spanish-inspired seasoning. Sautéing the onion, carrot and celery first builds a savory base before the vegetables simmer with tomato and broth.
Serve the soup with lemon zest, a squeeze of lemon juice and chopped parsley.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment