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
Scale
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.
