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  Added: Nov 15, 2006  •  Visited (624)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Vegetable Soup With Garlic
(Sopa Juliana)
What You Need:
  • ¼ pound white cabbage, cored and finely shredded
  • 2 large carrots, scraped and cut into julienne strips 1½ inches long and 1/8 inch wide
  • 1 medium-sized white turnip, peeled and cut into julienne strips 1½ inches long and 1/8 inch wide
  • 1 medium-sized onion, peeled and cut into 1/8-inch-thick slices
  • 1 small bay leaf
  • 1 tablespoon salt
  • 2 quarts water

  • 6 tablespoons olive oil
  • 1 cup finely chopped onions
  • 1 teaspoon finely chopped garlic
  • 2 medium-sized tomatoes, peeled, seeded and finely chopped (see Huevos a la Flamenca), or substitute 2/3 cup chopped, drained, and canned Italian tomatoes
  • 1 tablespoon finely chopped parsley

  • 1 medium-sized potato, peeled and cut into julienne strips 1½ inches long and 1/8 inch wide
  • ½ cup fresh green peas (½ pound) or ½ cup frozen peas, thoroughly defrosted

  • How To Cook:
    1. In a heavy 4- to 5-quart casserole, combine the cabbage, carrots, turnip, sliced onion, bay leaf, salt and water.

    2. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for 30 minutes.

    1. Heat the olive oil over moderate heat in a heavy 8-to 10-inch skillet.

    2. When a light haze forms above it, add the chopped onions and garlic to the oil and, stirring frequently, cook for 5 minutes, or until the onions are soft and transparent but not brown.

    3. Stir in the tomatoes and the parsley, bring to a boil and cook briskly, uncovered, until almost all of the liquid in the pan has evaporated.

    1. Stir the sofrito into the simmering soup, add the julienned potato and continue cooking for 20 minutes, then add the peas and cook for 5 to 10 minutes more or until the vegetables are tender.

    2. Taste for seasoning and serve at once from a heated tureen or in individual soup plates.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Vegetables » Cabbage
    Main Ingredient » Vegetables » Carrot
    Main Ingredient » Vegetables » Turnip
    Dish » Soup


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