Spanish Healthy Vegetable Soup Recipe

Introduction

This Spanish Healthy Vegetable Soup is a vibrant and nourishing dish packed with fresh vegetables and warming spices. Perfect for a light lunch or cozy dinner, it’s easy to prepare and full of bold flavors that comfort the soul.

Ingredients

• 2 tsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• 2 tsp fennel seeds (optional)
• 2 medium carrots, finely chopped
• 1 large celery stalk, finely chopped
• 2 red capsicums (bell peppers), cut into 2 cm pieces
• 5 cups cabbage, cut into 3 cm pieces (about 400g / 14 oz)
• 800g (28 oz) crushed tomato
• 3 cups (750 ml) vegetable or chicken broth (low fat)
• 1 tbsp smoked paprika (or any paprika)
• 1 tsp cayenne pepper (adjust spiciness to taste)
• Salt and pepper to taste
• 1 lemon – zest and juice to taste
• Finely chopped parsley

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add garlic and onion, cooking for about 30 seconds until fragrant.
2. Step 2: Add dried oregano and fennel seeds (if using), cooking for 2 minutes to bloom the flavors.
3. Step 3: Reduce heat to medium low. Add chopped carrots and celery, stirring regularly, and cook for 8 minutes until the onion becomes sweet but not browned. This step is essential for building flavor.
4. Step 4: Increase heat to high and add the chopped red capsicum. Cook for 2 minutes, stirring constantly.
5. Step 5: Add cabbage, crushed tomato, broth, smoked paprika, cayenne pepper, salt, and pepper. Bring the soup to a simmer, then cover with a lid. Lower the heat to medium low and simmer for 25 minutes.
6. Step 6: Remove the lid and taste. Adjust salt and pepper as needed.
7. Step 7: Serve the soup in bowls, grate lemon zest over the top, squeeze in lemon juice, and sprinkle with freshly chopped parsley.

Tips & Variations

• For added protein, stir in cooked beans or lentils before simmering.
• Swap smoked paprika for sweet paprika if you prefer a milder smoky flavor.
• Use fresh herbs like thyme or rosemary for a different aromatic twist.
• Adjust cayenne pepper according to your spice tolerance or omit for a milder soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of cabbage?

Yes, you can substitute cabbage with kale, spinach, or Swiss chard for a different texture and flavor. Just add leafy greens towards the end to avoid overcooking.

Is this soup suitable for vegans?

Absolutely. Use vegetable broth instead of chicken broth and ensure no animal-based ingredients are added to keep it vegan-friendly.

Spanish Healthy Vegetable Soup Recipe

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★★★★★

4.9 from 110 reviews

• Author: Ethan
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Spanish Healthy Vegetable Soup is a flavorful, nutrient-rich dish packed with aromatic herbs, fresh vegetables, and a zesty lemon finish. Perfect for a light, comforting meal, it features a savory blend of onions, garlic, paprika, and smoky notes, simmered to perfection for a wholesome and vibrant soup.

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Ingredients

Scale 1x2x3x

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 (4/5”) pieces
• 5 cups cabbage, cut into 3 cm (1.2”) pieces (about 400g / 14oz)
• 800g (28 oz) crushed tomato

Liquids

• 3 cups (750 ml) vegetable or chicken broth (low fat)

Finishing Ingredients

• 1 lemon – zest + juice to taste
• Finely chopped parsley

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Instructions

1. Heat Oil and Sauté Aromatics: Heat 2 teaspoons of olive oil in a large pot over medium heat. Add finely chopped onion and minced garlic, cooking for about 30 seconds to release their aroma without browning.
2. Add Herbs and Seeds: Stir in 1 tablespoon dried oregano and 2 teaspoons fennel seeds (optional). Cook for 2 minutes to allow the flavors to bloom fully, intensifying the soup’s aromatic profile.
3. Cook Carrots and Celery: Turn the heat down to medium-low and add finely chopped carrots and celery. Stir regularly and cook for 8 minutes until the onion softens and sweetens without browning, forming the essential flavor base of the soup.
4. Add Capsicum: Increase the heat to high and add 2 red capsicums cut into pieces. Cook for 2 minutes, stirring constantly, to start softening and releasing their sweetness.
5. Combine Remaining Ingredients and Simmer: Add 5 cups of chopped cabbage, 800g crushed tomatoes, and 3 cups of low-fat vegetable or chicken broth along with 1 tablespoon smoked paprika and 1 teaspoon cayenne pepper. Bring the mixture to a simmer, cover with a lid, reduce the heat to medium-low, and simmer gently for 25 minutes for all flavors to meld.
6. Adjust Seasoning: Remove the lid and taste the soup. Adjust salt and pepper as needed to balance the flavors perfectly.
7. Serve with Lemon and Parsley: Ladle the hot soup into bowls. Freshly grate lemon zest over each serving, squeeze lemon juice to taste, and sprinkle with finely chopped parsley for a bright, fresh finish. Serve immediately.

Notes

• Fennel seeds are optional but add an authentic aromatic depth to the soup.
• Adjust cayenne pepper according to your preferred spice level.
• Using low-fat broth keeps the soup light and healthy.
• Simmering with the lid on helps retain moisture and meld flavors effectively.
• Add lemon zest and juice just before serving to preserve their fresh brightness.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish

Keywords: Spanish vegetable soup, healthy soup recipe, low fat soup, stovetop soup, vegetable broth soup, smoked paprika soup