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.
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 (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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Adjust Seasoning: Remove the lid and taste the soup. Adjust salt and pepper as needed to balance the flavors perfectly.
- 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
