Name: Spanish Garlic and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: spanish
Ingredients: 1 tablespoon olive oil; 3 large carrots, peeled and diced; 1 medium head cabbage, chopped; 0.5 head cauliflower, chopped; 2 leeks, sliced; 6 cloves garlic, finely chopped; 1 (14.5 ounce) can diced tomatoes with juice; 4 teaspoons tomato paste; 1 quart water; 0.25 cup milk or light cream; 1 tablespoon butter; salt and pepper to taste

Spanish Garlic and Vegetable Soup

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Savor the flavors of autumn with a divine garlic-infused vegetable soup from a Spanish chef - pure bliss in every bite!

Ingredients:

3 large carrots, peeled and diced
1 medium head cabbage, chopped
0.5 head cauliflower, chopped
2 leeks, sliced
6 cloves garlic, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
4 teaspoons tomato paste
1 quart water
0.25 cup milk or light cream

Instructions:

In a large pot over medium heat, heat oil and sauté carrot, cabbage, cauliflower, and leeks until cabbage wilts. Add garlic and tomato paste, cook for another minute, then pour in 2 cups of water. Cover and simmer for 10 minutes.
Add the diced tomatoes and the remaining 2 cups of water to the pot, and bring it back to a boil. Lower the heat, cover, and let it simmer for 20 minutes.
Set aside 2 cups of the liquid. Blend the rest of the soup until smooth. Combine the pureed mixture with the reserved liquid. Stir in milk and butter. Bring to a boil, cook for 1 minute. Season with salt and pepper to taste, then serve.

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