Ho ho hoo …
I hope you all had a wonderful Christmas and started the New Year with your right foot (as we say in Spain).

After the Christmas season I think we all gained few extra pounds, unfortunately not in our wallet so to help detox our body, I decided to make a nice vegetables soup this month.

Hope you all enjoy.

Mayka xxx

Extra virgin olive oil,
2 tablespoons
Leeks x 2
White onion x 1
Red Pepper x 1
Yellow pepper x 1
Green pepper x 1
Tomato x 1
Chicken Broth x 1 liter
Water, 500 ml
Fresh parsley
Fresh basil
Cauliflower, 200 g
Carrots x 2
Cabbage, 200 g
Mushrooms, 150 g
Eggs, optional

Let’s Start

  1. In a large saucepan we heat the extra virgin olive oil and sauté the leek and onion over high heat. We are interested in roasting vegetables a little, but don’t worry because unlike Garlic, leek and onion do not turn bitter if they are roasted, on the contrary, they release all their aroma.
  2. While the onion is fried, we peel and chop tomatoes and peppers and add them to the pot. We also add a tad of salt, lower the heat a little (and let them poach for 8 or 10 minutes). While waiting we peel and chop the rest of vegetables.
  3. Add the broth, water, herbs and spices.
  4. Add the cauliflower, carrots, cabbage and mushrooms. Raise the heat until soup boils, cover the pot then lower the heat and let simmer for about 25-35 minutes.

We can serve the soup accompanied by a boiled egg and some strips of raw or grated carrot. We can also add a little bit of fresh pepper if we like a little bit of crunch and of course crusty bread xxx
Lots of love
Mayka xxx