Sopa espanhola de repolho com alho | Sopa de Repollo (Sopa de Col)

Ingredientes

• 3 tbsp extra virgin olive oil (15 ml)
• 1 medium yellow onion (roughly chopped)
• 8 cloves garlic (roughly chopped)
• 2 celery sticks (thinly sliced)
• 2 small carrots (finely chopped)
• 1 tbsp white wine vinegar (15 ml)
• 1/2 tsp sweet smoked Spanish paprika (1.25 grams)
• 1/4 tsp ground cumin (0.75 grams)
• 1/4 tsp crushed red pepper (0.65 grams)
• 1 jar cooked white beans (same as canned) (295 grams / 11 ounces)
• 5 cups vegetable broth (1200 ml)
• 1/2 head green cabbage (1 lbs / 450 grams)
• sea salt & black pepper
• chopped chives for garnish

Modo de preparo

1. 1

   Heat a stockpot with a medium heat and add in the olive oil

2. 2

   After a couple of minutes, add in the chopped onion, garlic, celery, and carrots, mix together and sauté for 4 to 5 minutes, then add in the white wine vinegar, paprika, cumin, crushed red pepper, and season with salt & pepper, mix together, then add in the jarred white beans (drained) and vegetable broth, raise to a high heat, and give it a mix

3. 3

   In the meantime, remove 2 to 3 of the outer leaves from a head of cabbage, then cut it into 4 evenly sized pieces (I only used half of the head for this recipe; the size of the head I used was 1 kg / 2.20 lbs.), cut off the root, and then cut the cabbage into slices that are 1 cm thick (a little over 1/4 inch), then add the sliced cabbage into a colander and rinse under water

4. 4

   Once the broth comes to a boil, gently add in the sliced cabbage, mix together until well mixed, then place a lid on the stockpot and lower to a low heat, and simmer for 15 minutes or until the cabbage is just tender

5. 5

   Transfer into shallow bowls and garnish with chopped chives, enjoy!