Lunche for 4

Spanish Vegetable Soup

Name: Spanish Vegetable Soup
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tsp olive oil; 1 onion; 2 cloves garlic; 1 tbsp dried oregano; 2 tsp fennel seeds (optional); 2 carrots; 1 large celery stalk/rib; 2 red capsicums / bell peppers; 5 cups cabbage; 800 g / 28 oz crushed tomato; 3 cups vegetable or chicken broth; 1 tbsp smoked paprika; 1 tsp cayenne pepper (optional); salt and pepper to taste (optional); 1 lemon - zest + juice to taste (optional); finely chopped parsley

This vegetable soup simmers cabbage, peppers, carrots, tomatoes, and herbs in broth for a smoky, warming meal.

$2.17per serving $$

45 minstart to table

4servings

Spanish Dairy-free Low-carb Budget Lunches Cold-weather comfort Winter

Ingredients

2 tsp olive oil
1 onion
2 cloves garlic
1 tbsp dried oregano
2 tsp fennel seeds (optional)
2 carrots
1 large celery stalk/rib
2 red capsicums / bell peppers
5 cups cabbage
800 g / 28 oz crushed tomato
3 cups vegetable or chicken broth
1 tbsp smoked paprika
1 tsp cayenne pepper (optional)
salt and pepper to taste (optional)
1 lemon - zest + juice to taste (optional)
finely chopped parsley

Steps

Heat the olive oil in a 5-quart pot over medium heat, then cook the onion, garlic, oregano, and optional fennel seeds for 5 minutes.
Add the carrots, celery, bell peppers, and cabbage, then cook for 8 minutes.
Stir in the crushed tomatoes, broth, smoked paprika, optional cayenne, salt, and pepper, then simmer uncovered for 25 minutes.
Stir in the lemon zest, lemon juice, and parsley, then simmer for 2 minutes.