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Friday, 4 August 2017

Spanish Garlic and Vegetable Soup

Spanish Garlic and Vegetable Soup

1 tablespoon olive oil
3 large carrots, peeled and diced
1 medium heads cabbage, chopped
1 red pepper, chopped
2 leeks, sliced
9 cloves garlic, finely chopped
2 cups tomatoes, diced 
 1 tablespoon tomato paste
6 cups vegetable broth
1/3 cup milk
1 tablespoons butter
1 tablespoon of hot paprika
salt and pepper to taste
cilantro for garnish, optional
1. Heat oil in a large pot over medium heat. 
2. Add carrot, cabbage, pepper and leeks.
3. Cook, stirring constantly, for a few minutes until cabbage wilts.
4. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning.
5. Stir in 3 cups of broth, then cover and simmer for 10 minutes.
6. Add the diced tomatoes and the remaining 3 cups of broth, and return to a boil.
7. Reduce heat to low, cover and simmer for 20 minutes.
8. Reserve 3 cups of the liquid, and puree the remaining soup in a food processor.
9. Return the blended mixture to the reserved liquid, and stir in milk and butter.
10. Return to a boil, and cook for 1 minute. 
11. Season to taste with salt, pepper, and cilantro; serve. 

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