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

This Spanish garlic cabbage soup, known as sopa de repollo or sopa de col, is what healthy comfort food is all about. It’s filled with flavors, easy to make, and done in a little over 40 minutes using just one pot. Serve it next to a crunchy baguette and a bottle of Spanish wine for a heartwarming meal.

To make this recipe, I used a head of green cabbage. You can also use red cabbage or a combination of both. Either way, I only used half of the head for this recipe. As for the other half, just add it into an airtight container and place it in the fridge. It will hold for up to 5 to 7 days.

For the vegetables, I used a combination of onions, garlic, celery, and carrots. You can mix it up and use other vegetables or whatever you have on hand. As for the liquid, I used homemade vegetable broth. You can also use chicken broth or even water. Just season accordingly if using water.

TIPS & TRICKS to Make this Recipe: I simmered the cabbage for about 15 minutes to get it just tender. It might take you less or more. Just keep an eye on it. If you overboil it, it will end up with a mushy texture. This soup will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Spanish Garlic Cabbage Soup

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Spanish Garlic Cabbage Soup | Sopa de Repollo (Sopa de Col)

Course Main Course, Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 257 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 15 ml
• 1 medium yellow onion (roughly chopped)
• 8 cloves garlic (roughly chopped)
• 2 celery sticks (thinly sliced)
• 2 small carrots (finely chopped)
• 1 tbsp white wine vinegar 15 ml
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/4 tsp ground cumin 0.75 grams
• 1/4 tsp crushed red pepper 0.65 grams
• 1 jar cooked white beans (same as canned) 295 grams / 11 ounces
• 5 cups vegetable broth 1200 ml
• 1/2 head green cabbage 1 lbs / 450 grams
• sea salt & black pepper
• chopped chives for garnish

Instructions

1. Heat a stockpot with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion, garlic, celery, and carrots, mix together and sauté for 4 to 5 minutes, then add in the white wine vinegar, paprika, cumin, crushed red pepper, and season with salt & pepper, mix together, then add in the jarred white beans (drained) and vegetable broth, raise to a high heat, and give it a mix

3. In the meantime, remove 2 to 3 of the outer leaves from a head of cabbage, then cut it into 4 evenly sized pieces (I only used half of the head for this recipe; the size of the head I used was 1 kg / 2.20 lbs.), cut off the root, and then cut the cabbage into slices that are 1 cm thick (a little over 1/4 inch), then add the sliced cabbage into a colander and rinse under water

4. Once the broth comes to a boil, gently add in the sliced cabbage, mix together until well mixed, then place a lid on the stockpot and lower to a low heat, and simmer for 15 minutes or until the cabbage is just tender

5. Transfer into shallow bowls and garnish with chopped chives, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

Spanish Garlic Cabbage Soup | Sopa de Repollo (Sopa de Col)

Amount Per Serving

Calories 257 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 548mg24%

Potassium 708mg20%

Carbohydrates 34g11%

Fiber 8g33%

Sugar 9g10%

Protein 8g16%

Vitamin A 5085IU102%

Vitamin C 47mg57%

Calcium 131mg13%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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