Sopa al Cuarto de Hora - Spanish Quick Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• 1 cup (200g) cooked white beans 1 cup (200g) cooked white beans
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 10g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until translucent.
3. 3.
   Add the diced carrot, celery, red bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the cooked chickpeas and white beans.
5. 5.
   Pour in the vegetable broth and bring the soup to a boil.
6. 6.
   Reduce the heat to low and simmer for 10 minutes.
7. 7.
   Season the soup with paprika, cumin, salt, and pepper.
8. 8.
   Remove the pot from heat and let it sit for a few minutes.
9. 9.
   Serve the Sopa al Cuarto de Hora hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the soup to remove excess sodium.
• White beans — If using dried white beans, soak them overnight and cook until tender before adding to the soup.

Tips & Tricks

• For a heartier version, add cooked pasta or rice to the soup.
• Customize the soup by adding your favorite vegetables or legumes.
• Drizzle some extra virgin olive oil over the soup before serving for added richness.
• Serve with crusty bread on the side for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Sopa al Cuarto de Hora in warm bowls, accompanied by a slice of crusty bread. Sprinkle some fresh parsley on top for a pop of color and freshness.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the soup and garnish with a sprig of fresh parsley. Serve the soup in colorful ceramic bowls to showcase its vibrant colors.