Spanish Garlic and Vegetable Soup

Garlic, mingles with cabbage, carrots and cauliflower in this soup of autumn vegetables to make an unforgettable soup. 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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 146 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 medium head cabbage, chopped
• 2 leeks, sliced
• 1 quart water
• 1 (14.5 ounce) can diced tomatoes with juice
• 4 teaspoons tomato paste
• 3 large carrots, peeled and diced
• 6 cloves garlic, finely chopped
• ½ head cauliflower, chopped
• ¼ cup milk or light cream

Recipe Instructions

Step 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.

Step 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.

Step 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.