Description
A simple and healthy Spanish garlic soup that is both flavorful and nutritious.
Ingredients
Scale
- 6 cups vegetable broth
- 10 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium tomatoes, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 2 minutes, being careful not to burn it.
- Add the diced tomatoes, smoked paprika, ground cumin, salt, and pepper. Cook for another 5 minutes, allowing the tomatoes to soften.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for 15 minutes.
- Remove from heat and stir in the lemon juice.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, add a splash of coconut milk before blending.
- To add protein, consider including cooked chickpeas or shredded chicken to the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 3g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg