Spanish Garlic and Vegetable Soup
This soup uses a mix of cabbage, carrots, and cauliflower. It comes from a restaurant in a Spanish town.
It has a rich taste from garlic and tomato. You will likely enjoy it from the first bite.
By Nadia Kovalenko
Posted October 12, 2026Share
Time
Calories
Servings
Difficulty
Description
This soup uses a mix of cabbage, carrots, and cauliflower. It comes from a restaurant in a Spanish town.
It has a rich taste from garlic and tomato. You will likely enjoy it from the first bite.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 12
1 tablespoon olive oil
3 large carrots, peeled and diced
1 medium head cabbage, chopped
0.5 head cauliflower, chopped
2 leeks, sliced
6 cloves garlic, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
4 teaspoons tomato paste
1 quart water
0.25 cup milk or light cream
1 tablespoon butter
salt and pepper to taste
Instructions
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1
Heat oil in a large pot over medium heat. Add the carrots, cabbage, cauliflower, and leeks. Stir for a few minutes until the cabbage softens. Mix in the garlic and tomato paste. Stir for two more minutes. Pour in 2 cups of water, cover the pot, and simmer for 10 minutes.
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2
Stir in the diced tomatoes and the last 2 cups of water. Bring the soup to a boil. Lower the heat and simmer with the lid on for 20 minutes.
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3
Take out 2 cups of the liquid and set it aside. Blend the rest of the soup. Put the blended soup back into the saved liquid. Stir in the milk and butter. Boil for 1 minute. Add salt and pepper before serving.
Nutrition Facts
Servings 6
Amount Per Serving
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Calories 146 kcal
% Daily Value *
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Total Fat 5g
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Saturated Fat 2g
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Cholesterol 6mg
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Sodium 232mg
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Total Carbohydrate 23g
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Dietary Fiber 7g
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Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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