Spanish garlic cabbage soup
Spain on a Fork · ♥ 3.9K likes · 52.9K views · 7 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a stock pot over medium heat with the olive oil.
- 1 whole onion
- 8 cloves garlic
- 2 whole celery sticks
- 2 whole carrots
Roughly chop the onion and the garlic, thinly slice the celery and finely chop the peeled carrots.
Add the chopped vegetables to the pot and mix to coat in the oil, stirring every minute or so.
- 295 g cooked white beans
Drain the jar of cooked white beans in a fine sieve and rinse under water.
- 15 ml white wine vinegar
- 1¼ g sweet smoked Spanish paprika
- ¼ tsp ground cumin
- ¼ tsp crushed red pepper
- sea salt
- freshly cracked black pepper
After about 4 minutes, when lightly sauteed, add the white wine vinegar, the paprika, the cumin and the crushed red pepper, season generously with sea salt and black pepper and mix quickly.
Vinegar, spices and broth
- 1200 ml vegetable broth
Add the rinsed white beans and the vegetable broth, raise to high heat and mix gently.
- ½ head green cabbage
Remove a couple of outer leaves from the head of green cabbage and cut the head into 4 evenly sized pieces.
Cut the root off each piece and slice the cabbage 1 centimetre thick, a little over a quarter of an inch.
When the broth comes to a boil, gently add the sliced cabbage and mix.
Cover, lower to low heat and simmer about 15 minutes until the cabbage and the vegetables are just tender, without overboiling them to mush.
- chopped chives
Remove from the heat, transfer to a shallow bowl and top with chopped chives.
Serving with chives