If you’re craving a dish that’s as nourishing as it is vibrant, this Spanish Healthy Vegetable Soup Recipe is an absolute must-try. Bursting with fresh vegetables, fragrant spices, and bright lemon notes, it’s the perfect bowl of comfort that feels indulgent without any guilt. Whether you want a cozy lunch or a hearty dinner, this soup brings together simplicity and bold flavors in a way that makes every spoonful feel like a warm hug from a dear friend.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is all it takes to create the magic of this soup. Each one plays a crucial role in shaping the brilliant colors, layered flavors, and satisfying textures that make this Spanish Healthy Vegetable Soup Recipe such a standout.
- Olive oil (2 tsp): The foundation for sautéing brings a subtle richness and depth to the soup’s base.
- Onion (1, finely chopped): Adds natural sweetness and a savory backbone to the broth.
- Garlic cloves (2, minced): Infuses the soup with its unmistakable aromatic warmth.
- Dried oregano (1 tbsp): Delivers classic Mediterranean herbal notes that tie the vegetables together.
- Fennel seeds (2 tsp, optional): Offers a gentle licorice touch that elevates complexity without overpowering.
- Carrots (2 medium, finely chopped): Bring vibrant color and a subtle sweetness to each bite.
- Celery stalk (1 large, finely chopped): Provides a mild crunch and earthy undertone essential for balance.
- Red capsicums/bell peppers (2, cut into 2 cm pieces): Add sweetness and a bright pop of color that livens the soup visually and in taste.
- Cabbage (5 cups, cut into 3 cm pieces): Offers a tender heartiness, making the soup truly filling and nutritious.
- Crushed tomato (800g / 28 oz): Introduces a rich, tangy base that complements the vegetables perfectly.
- Vegetable or chicken broth (3 cups / 750 ml, low fat): The liquid backbone that everything simmers in, tying flavors seamlessly.
- Smoked paprika (1 tbsp): Imparts a gentle smoky depth typical of Spanish cuisine.
- Cayenne pepper (1 tsp, adjustable): Adds a touch of heat to awaken the palate without overwhelming.
- Salt and pepper to taste: Essential seasonings to enhance all the natural flavors.
- Lemon (zest + juice): Injects a refreshing brightness that lifts the entire dish.
- Finely chopped parsley: A fresh, herbal finish to bring everything together beautifully.
How to Make Spanish Healthy Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the minced garlic and finely chopped onion, cooking them briefly for about 30 seconds. This quick step awakens their flavors, setting the stage for that comforting onion-garlic base you crave in a good soup.
Step 2: Bloom the Spices
Next, toss in the dried oregano and optionally the fennel seeds. Cook these with your aromatics for about 2 minutes. This “blooming” process allows the herbs and spices to release their essential oils, creating layers of flavor that will shimmer throughout your soup.
Step 3: Develop the Flavor Base
Turn your heat down to medium low before adding the finely chopped carrots and celery. Stir them regularly as they cook for about 8 minutes. This slow softening is crucial—it coax’s out the natural sweetness of the vegetables without letting the onion brown, giving your soup an irresistibly rich and mellow foundation.
Step 4: Add the Red Capsicum
Turn the heat back up to high and stir in the red capsicum pieces. Cook for 2 minutes, stirring constantly to preserve their vibrant color and fresh flavor. This step adds a juicy, slightly sweet crunch that will contrast beautifully with the softer veggies later.
Step 5: Combine and Simmer
Now it’s time to add the cabbage, crushed tomatoes, vegetable or chicken broth, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Bring the mixture to a gentle simmer, cover the pot, and reduce heat to medium low. Let the soup bubble away for 25 minutes, allowing all the ingredients to meld and the cabbage to soften perfectly.
Step 6: Final Seasoning
Remove the lid and give the soup a good stir. Taste carefully and adjust salt and pepper to your liking. This last moment of seasoning ensures your soup bursts with flavor in every spoonful.
Step 7: Serve with a Fresh Finish
Ladle the soup into warm bowls, grate fresh lemon zest over the top, squeeze in some lemon juice, and sprinkle with chopped parsley. These bright accents are the perfect finishing touch, adding freshness and a lively zing to balance the soup’s hearty richness.
How to Serve Spanish Healthy Vegetable Soup Recipe
Garnishes
While parsley and lemon zest are the classic finishing touches, feel free to experiment with fresh herbs like cilantro or basil for a slightly different herbal note. A drizzle of high-quality olive oil or a sprinkle of toasted nuts or seeds can also add texture and richness that elevate your serving.
Side Dishes
This soup pairs beautifully with crusty rustic bread or warm whole-grain rolls to soak up every drop. A simple side salad with crisp greens, cucumber, and a light vinaigrette makes for a balanced, colorful meal that’s still easy and light. For something heartier, try it alongside grilled chicken or fish.
Creative Ways to Present
Serve this soup in charming earthenware bowls for a rustic, inviting impression. For a festive touch, add a swirl of Spanish romesco sauce or a dollop of plain Greek yogurt on top. For lunches on the go, pack it in insulated jars to keep it warm and satisfying until you’re ready to enjoy.
Make Ahead and Storage
Storing Leftovers
This Spanish Healthy Vegetable Soup Recipe keeps very well in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and prevent any absorption of odors from other foods.
Freezing
For longer storage, this soup freezes beautifully for up to 3 months. Portion it into freezer-safe containers or bags, leaving enough headspace for expansion. When you’re ready, thaw it overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened in the fridge, add a splash of broth or water to bring it back to your desired consistency. Avoid boiling to preserve the fresh flavors and textures.
FAQs
Can I use other vegetables in this soup?
Absolutely! The recipe is versatile and open to your favorite seasonal vegetables. Zucchini, green beans, or even potatoes would work well without overpowering the signature flavors of this Spanish Healthy Vegetable Soup Recipe.
Is this soup suitable for vegans?
Yes, it is! Just make sure to use vegetable broth instead of chicken broth to keep it entirely plant-based and deliciously healthy.
How spicy is the soup with cayenne pepper?
The cayenne adds a gentle heat that can be adjusted to your preference. Start with less if you’re sensitive to spice and add more gradually to find your perfect balance.
Can I make this soup in a slow cooker?
Definitely! After sautéing the aromatics and blooming spices on the stove, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the lemon zest, juice, and parsley just before serving.
What’s the best way to reheat without losing flavor?
Low and slow is the key. Gently warming the soup on the stove preserves its fresh taste and texture better than microwaving or boiling, which can dull the flavors and cause vegetables to become mushy.
Final Thoughts
Making this Spanish Healthy Vegetable Soup Recipe is like inviting a little sunshine and warmth into your kitchen. It’s straightforward, flavorful, and feels nourishing in every bite. I genuinely believe once you try it, it will become one of your go-to meals, perfect for any day that calls for wholesome comfort with a Spanish twist. So grab those simple ingredients and let your taste buds enjoy this colorful, heartwarming soup very soon!
Print
Spanish Healthy Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
- Diet: Low Fat
Description
A vibrant and nutritious Spanish Healthy Vegetable Soup packed with fresh vegetables, smoky paprika, and a hint of cayenne for a warming and flavorful meal. Perfect for a light lunch or dinner, this soup is easy to make and full of wholesome ingredients.
Ingredients
Base Ingredients
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
Herbs and Spices
- 1 tbsp dried oregano
- 2 tsp fennel seeds (optional)
- 1 tbsp smoked paprika (or any paprika)
- 1 tsp cayenne pepper (adjust spiciness to taste)
- Salt and pepper to taste
Vegetables
- 2 medium carrots, finely chopped
- 1 large celery stalk/rib, finely chopped
- 2 red capsicums / bell peppers, cut into 2 cm / 0.8” pieces
- 5 cups cabbage, cut into 3 cm / 1.2” pieces (about 400g / 14 oz)
Liquids
- 800g / 28 oz crushed tomato
- 3 cups (750 ml) vegetable or chicken broth (low fat)
Finishing Touches
- 1 lemon – zest and juice to taste
- Finely chopped parsley
Instructions
- Heat the base: Heat olive oil in a large pot over medium heat. Add minced garlic and finely chopped onion, cooking for approximately 30 seconds until fragrant but not browned.
- Add spices: Stir in dried oregano and fennel seeds, cooking for 2 minutes to allow their flavors to bloom and infuse the oil.
- Sauté vegetables: Reduce heat to medium-low. Add finely chopped carrots and celery, cooking while stirring regularly for about 8 minutes, allowing the onion to become sweet without browning, creating the flavor foundation of the soup.
- Cook capsicums: Add the chopped red capsicum pieces, increase heat back to high, and cook for 2 minutes while stirring constantly to soften them slightly.
- Combine remaining ingredients and simmer: Add cabbage, crushed tomatoes, and low-fat vegetable or chicken broth. Stir in smoked paprika, cayenne pepper, salt, and pepper. Bring the mixture to a simmer, then cover with a lid and reduce heat to medium-low. Let it simmer gently for 25 minutes for flavors to meld and vegetables to soften.
- Season to taste: Remove the lid and taste the soup. Adjust salt and pepper as needed.
- Serve and garnish: Ladle the soup into bowls. Finish by grating fresh lemon zest over each serving, adding a squeeze of lemon juice for brightness, and sprinkling finely chopped parsley on top. Serve immediately.
Notes
- You can omit fennel seeds if you prefer a milder flavor.
- Adjust cayenne pepper according to your preferred spice level.
- Use either vegetable or low-fat chicken broth based on dietary preference.
- For a vegan version, ensure the chicken broth is replaced with vegetable broth.
- Serve with crusty bread for a heartier meal.
