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All Recipes, Soups & Salads / January 19, 2020

5 Spanish SOUPS to BEAT the WINTER BLUES

How to make 5 Spanish SOUPS to BEAT the WINTER BLUES. Folks, the title states it all. Winter is here and there is nothing better than a hot bowl of soup. All 5 of these Spanish soups are just that. They´re heart-warming, made with simple ingredients and each one done in 30 minutes or less.

The five soups we will be making are: Sopa Castellana, Sopa de Mariscos, Potaje de Garbanzos, Sopa de Verduras and Sopa de Alubias y Bacalao. All 5 of these soups pack an insane amount of Spanish flavor and guarantee to warm you up on a cold winter´s day.


The secret to these Spanish soups are the garlics and the onions. All five of these soups start by cooking the garlic and onion with some extra virgin olive oil. This is the base foundation of any Spanish dish and is what gives these soups that incredible depth of favors.


TIPS & TRICKS to make this recipe: To make all these soup recipes, I used a standard saucepan, a good quality extra virgin Spanish olive oil and some sweet smoked Spanish paprika. I also used some veggie broth and fish broth, make sure to use the best quality broths you can find. Makes all the difference in the world.


Key Ingredients & Cookware I used in this Recipe:
SAUCEPAN
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make 5 Spanish SOUPS to BEAT the WINTER BLUES

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5 Spanish SOUPS to BEAT the WINTER BLUES

Course Soup
Cuisine Spanish
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE SOPA CASTELLANA (SPANISH GARLIC SOUP)

  • 2 tbsp extra virgin olive oil
  • 5 cloves garlic
  • 4 slices baguette bread
  • 1/2 tsp sweet smoked paprika
  • 1 cup water
  • 1 cup vegetable broth
  • 2 organic eggs
  • sea salt
  • black pepper

FOR THE SOPA DE MARISCOS (SPANISH SEAFOOD SOUP)

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1/2 onion
  • 1/2 tsp sweet smoked paprika
  • 1/4 cup white wine
  • 2 cups fish broth
  • 7 oz cod
  • 8 raw shrimp peeled & deveined
  • 10 frozen clams
  • sea salt
  • black pepper

FOR THE POTAJE DE GARBANZOS (SPANISH CHICKPEA & SPINACH SOUP)

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1/2 onion
  • 1/2 tsp sweet smoked paprika
  • 1/2 tsp cumin powder
  • 1/2 cup canned tomato sauce
  • 1 15 oz can cooked chickpeas
  • 1 1/2 cups water
  • 2 cups fresh spinach
  • sea salt
  • black pepper

FOR THE SOPA DE VERDURAS (SPANISH VEGETABLE SOUP)

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1/2 onion
  • 2 carrots
  • 2 celery sticks
  • 3 cups vegetable broth
  • 1/2 cup thin pasta noodles
  • sea salt
  • black pepper

FOR THE SOPA DE ALUBIAS Y BACALAO (SPANISH WHITE BEAN & COD SOUP)

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1/2 onion
  • 1/2 tsp sweet smoked paprika
  • 1/2 cup canned diced tomatoes
  • 1 15 oz can cooked white beans
  • 1 1/2 cups water
  • 12 oz fillet of cod
  • sea salt
  • black pepper

Instructions

  1. To make the sopa castellana (Spanish garlic soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 5 cloves of garlic cut into large chunks and 1/2 onion finely diced, mix with the olive oil, after 4 minutes add in 4 slices of baguette bread cut into 1/2 inch squares and mix together, once all the olive oil has been absorbed by the bread, add in a generous 1/2 tsp of sweet smoked paprika and season with sea salt & black pepper, mix it all together, then add in 1 cup of vegetable broth and 1 cup of cold water, give it a gentle mix and bring to a boil, once it comes to a boil add in 2 organic eggs and place a lid on the pan, after 3 minutes the eggs should be perfectly poached, remove the pan from the heat and serve on shallow bowls

  2. To make the sopa de mariscos (Spanish seafood soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in a generous 1/2 tsp of sweet smoked paprika and mix together, then add in a generous 1/4 cup of white wine and cook for 2 minutes, then season with sea salt & black pepper and mix it all together, next add in 2 cups fish broth, give it a gentle mix and bring to a boil, once it comes to a boil add in 7 oz of cod cut into 1/2 inch squares (seasoned with salt & pepper), 8 raw peeled & deveined shrimp (seasoned with salt & pepper) and 10 frozen clams, give it a quick mix and place a lid on the pan, after 5 minutes remove the pan from the heat and serve on shallow bowls

  3. To make the potaje de garbanzos (Spanish chickpea & spinach soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in a generous 1/2 tsp of sweet smoked paprika and a 1/2 tsp of cumin powder, mix together, then add in 1/2 cup of canned tomato sauce, 1 15oz can of chickpeas (drained & rinsed) and season with sea salt & black pepper, mix it all together and cook for 1 minute, then add in 1 1/2 cups of cold water, give it a gentle mix and bring to a boil, once it comes to a boil add in 2 cups of fresh spinach and season again with sea salt, give it a quick mix and place a lid on the pan, after 2 minutes remove the pan from the heat and serve on shallow bowls

  4. To make the sopa de verdudas (Spanish vegetable soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in 2 sticks of carrot cut into 1/4 inch rounds and 2 stocks of celery also cut into 1/4 inch rounds, continue to mix and cook for another 3 to 4 minutes, then season with sea salt & black pepper and mix it all together, next add in 3 cups of vegetable broth, give it a gentle mix and bring to a boil, once it comes to a boil add in 1/2 cup of thin pasta noodles, give it a quick mix and place a lid on the pan, after 7 to 8 minutes remove the pan from the heat and serve on shallow bowls

  5. To make the sopa de alubias y bacalao (Spanish white bean & cod soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in a generous 1/2 tsp sweet smoked paprika and mix together, then add in a generous 1/2 cup of canned diced tomatoes, 1 15oz can of white beans (drained and rinsed) and season with sea salt & black pepper, mix it all together and cook for 1 minute, then add in 1 1/2 cups of cold water, give it a gentle mix and bring to a boil, once it comes to a boil add in a 12 oz fillet of cod cut into 1 inch pieces (seasoned with salt & pepper), give it a gentle mix and place a lid on the pan, after 5 to 6 minutes remove the pan from the heat and serve on shallow bowls

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5 Comments

  1. Jim Owens

    5 stars
    For the sopa de verduras, I highly recommend adding a big handful of spinach at the end. We’ve enjoyed this soup many times at our house, and we find that the added spinach really rounds it out.

    07 . Feb . 2021
    • Spain on a Fork

      Sounds great! much love 🙂

      07 . Feb . 2021
  2. 5 Spanish SOUPS to BEAT the WINTER BLUES – Vegan High Protein

    […] 5 Spanish SOUPS to BEAT the WINTER BLUES […]

    31 . Jan . 2020
  3. Monica Carten

    Alberto, Verdudas o Verduras?

    20 . Jan . 2020
    • Spain on a Fork

      lol….thanks for noticing Monica 🙂 un abarazo

      20 . Jan . 2020

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