Spanish Garlic Cabbage Soup | Packed with Goodness & EASY to Make

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is healthier while water is a cost-saving option.

croutons

🥗Healthier: toasted bread

💰Cheaper: bread

Toasted bread provides a similar texture at a lower cost.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes are a healthier option but not necessarily cheaper.

Heat a stock pot over medium heat and add 3 tablespoons of extra virgin olive oil.

Roughly chop 1 medium onion, thinly slice 8 cloves of garlic, finely chop 2 celery sticks, and finely chop 2 small peeled carrots.

Add the chopped vegetables into the stock pot and mix them around to coat in the olive oil, stirring every minute.

Drain 1 jar of cooked white beans (295 grams) and rinse them under water.

After sautéing the vegetables for about 4 minutes until lightly sautéed, add in 1 tablespoon of white wine vinegar.

Add 1/2 teaspoon of sweet smoked Spanish paprika, 1/4 teaspoon of ground cumin, and 1/4 teaspoon of crushed red pepper, then season with sea salt and black pepper.

Mix in the rinsed white beans and pour in 5 cups of vegetable broth (1200 ml).

Turn the heat to high and mix gently while the broth heats.

Remove a couple of outer leaves from a head of green cabbage (1 kg), cut it into four pieces, and slice half of the head into 1 centimeter thick slices.

Rinse the sliced cabbage under water in a colander.

Once the broth comes to a boil, gently add in the sliced cabbage and mix well.

Place the lid on the stock pot, lower the heat to low, and simmer for about 15 minutes until the cabbage and vegetables are just tender.

Remove the stock pot from the heat and transfer some of the soup into a shallow bowl.

Top the soup with chopped chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens