Spanish Garlic Cabbage Soup | Sopa de Repollo (Sopa de Col)
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
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Heat a stockpot with a medium heat and add in the olive oil
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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
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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
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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
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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)