Spring Soup

  • 29/08/2005
  • Moderate difficulty
  • 6
  • 60 min

When thinking about Spanish soups gazpacho is the first recipe which comes to mind, nevertheless this Spring soup is also a typical Spanish recipe. All the ingredients are commonly used every day, so why not try it!

Ingredients

  • 300 g potato, peeled, cubed
  • 5 tablespoons olive oil
  • 60 g spring onions, thinly sliced
  • 250 g green capsicum, sliced
  • 200 g peas, canned
  • 500 g fresh tomatoes
  • 200 g fresh cabbage, cut into thin strips
  • 1 tablespoon Vegeta Beef Stock Powder
  • 1,2 l water
  • 200 ml tomato juice
  • 3 tablespoons parsley, chopped
  • salt
  • pepper

Preparation

  1. 1.
    Cook the potato separately in salted water.
  2. 2.
    In a soup pot heat up 3 tablespoons of oil and briefly fry the spring onions. Add capsicum and keep stirring for 2-3 minutes.
  3. 3.
    Add peas, cover with 200 ml water and cook on mild heat, for 15 minutes.
  4. 4.
    Peel the tomatoes, remove the seeds and cut each one in 8 pieces. Add tomatoes into a pan, with cabbage, 1L water, Vegeta Beef Stock Powder and continue cooking for 10 minutes.
  5. 5.
    Drain the potato and add into the soup.
  6. 6.
    Add the tomato juice and left over olive oil. Continue cooking for another 5 minutes.

Serving

Sprinkle the soup with pepper, if needed add salt, sprinkle with parsley and serve.

Tip

Part of the boiled potato can be mashed and stirred in the soup.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 193 / 807 - -
Fat g 11,87 - -
Carbohydrates g 19,59 - -
Dietary fibre g 5,44 - -
Protein g 4,91 - -
Sodium g 2,93 0 0
Vitamin A μg 1.183,17 30 24
Vitamin E mg 3,21 15 15
Niacin mg 2,96 21 15
Pantothenic acid mg 0,47 7 7
Potassium mg 636,44 17 17
Calcium mg 57,75 6 6
Phosphorous mg 84,11 11 11

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)