SPANISH SOUP Recipe
This Spanish Soup is mouthwatering as well as good for your health. When you serve this soup to your family and friends, they will surely say, ‘Give me more’.
Ingredients
| Cabbage | 2 Cup (16 tbs), chopped | |
| Sweet pepper | 1 To taste | |
| Shallots and tops - 2 | ||
| Stock | 1 Quart (Salad oil - 1/4 cup) | |
| Salt – 1 ½ dessertspoons | ||
| Garlic | 6 Clove (5gm) (Salad oil - 1/4 cup) | |
| Onions | 2 (Salad oil - 1/4 cup) | |
| Large tomatoes - 2 | ||
| Bay leaf | 1 (Salad oil - 1/4 cup) | |
| Thyme – a dash | ||
| Whole wheat bread - thin slices | ||
| Salt and pepper – as desired | ||
| Salt and pepper – as desired | ||
Directions
GETTING READY
1. Chop the vegetables very finely.
2. Cut peppers into thin strips.
MAKING
3. In a pan, heat oil.
4. Add crushed garlic and cook for a minute.
5. Add onions, shallots and cook it gently over a low flame till it is limp but do not allow it to brown.
6. Add sliced pepper and tomatoes and cook for a further 15 minutes.
7. Add cabbage, thyme, bay leaf, salt, pepper and stock. Bring it to a boil and let it simmer for 1 ½ hours.
SERVING
8. Serve Spanish Soup hot topped with thin slices of bread.
1. Chop the vegetables very finely.
2. Cut peppers into thin strips.
MAKING
3. In a pan, heat oil.
4. Add crushed garlic and cook for a minute.
5. Add onions, shallots and cook it gently over a low flame till it is limp but do not allow it to brown.
6. Add sliced pepper and tomatoes and cook for a further 15 minutes.
7. Add cabbage, thyme, bay leaf, salt, pepper and stock. Bring it to a boil and let it simmer for 1 ½ hours.
SERVING
8. Serve Spanish Soup hot topped with thin slices of bread.
Chef
