Empty My Fridge
Spanish Garlic Cabbage Soup | Packed with Goodness & EASY to Make
Ingredients
- Extra virgin olive oil3 tbsp
- Onion1
- Garlic8 cloves
- Celery2
- Carrot2
- White wine vinegar1 tbsp
- Paprika · smoked½ tsp
- Cumin · ground¼ tsp
- Chili flake · crushed¼ tsp
- White bean · cooked1 jar
- Vegetable broth5 cups
- Cabbage½ heads
- Salt
- Black pepper
- Chive · chopped
Instructions
- Heat the olive oil in a stockpot over medium heat.
- Add the onion, garlic, celery and carrots, and sauté for 4–5 minutes.
- Add the white wine vinegar, paprika, cumin, crushed red pepper, salt and pepper, and mix.
- Add the drained white beans and the vegetable broth, raise the heat to high and stir.
- Remove 2–3 outer leaves from the cabbage, cut it into 4 even pieces, cut off the root and slice each piece about 1 cm thick. Rinse the slices in a colander.
- When the broth boils, add the cabbage and stir well.
- Cover, lower the heat and simmer for 15 minutes, until the cabbage is just tender.
- Ladle into shallow bowls and garnish with chopped chives.
Summarized from Spain on a Fork's video. Watch it for the details.
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