Spanish Vegetable Soups

A perfect remedy for a hot summer day called gazpacho is a cold soup consisting of crushed tomatoes, finely chopped cucumbers, onions, peppers, croutons, vinegar, and olive oil. With the same level of familiarity as paella to the consumer... READ MORE

Warm and comforting, porrusalda is a traditional Basque soup made with vegetables such as carrots, potatoes, leeks, and onions. The soup is flavored with garlic and salt, while dried salt-cod is sometimes added to porrusalda in order to enhance it... READ MORE

Menestra de verduras is a Spanish dish that cannot be easily classified – on the other hand, some might say that it's very versatile – it can be served as a side dish, a soup, or a stew, depending on the method of preparation. The dish... READ MORE

This traditional Galician dish is hearty, inexpensive, and nourishing. Although the ingredients vary from one household to the next, this flavorful broth is most often prepared with collard greens, cabbage, turnips, potatoes, white beans, lard, an... READ MORE

Sopa de ajo is a traditional garlic soup. It's prepared by sautéeing garlic in olive oil and Spanish smoked paprika. Stale bread and whisked or poached eggs are then added to the soup for the final touch. As for the liquids, chicken broth, ... READ MORE

Caldo de papas is a hearty soup hailing from the Canary Islands. It is made with a combination of onions, potatoes, tomatoes, bell peppers, cilantro, saffron, and eggs. The soup is slowly simmered until the potatoes are fully cooked, and it is the... READ MORE

This puréed soup hails from the farmlands of Andalusia and gets its name from huertas, the local commercial vegetable gardens which are something like truck farms. In fact, there is a whole family of Spanish dishes called horta... READ MORE

Gazpacho de trigueros is a traditional vegetable soup originating from Extremadura. It’s usually made with a combination of trigueros (slim wild asparagus), garlic, stale bread pieces, olive oil, hard-boiled eggs, red wine vinegar, water, an... READ MORE

Sopeao is a variation on gazpacho that's prepared in Andalusia, particulary in the area of Sevilla. This cold soup is made with tomatoes, onions, garlic, bell peppers, stale bread, olive oil, salt, and vinegar. Hard-boiled eggs and tuna are often ... READ MORE

Potaje de berros is a traditional soup originating from the Canary Islands. The soup is usually made with a combination of onions, garlic, tomatoes, watercress, carrots, pumpkin, potatoes, corn, white beans, chicken stock, olive oil, and salt. The... READ MORE

Oliaigua is a traditional Balearic dish originating from Menorca. This simple soup is prepared by frying onions and garlic in a pan until transparent, then adding green peppers, tomatoes, and water. The soup is slowly simmered, but it mustn't come... READ MORE