Sopa Juliana - Spanish Vegetable Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) green beans, cut into small pieces 1 cup (150g) green beans, cut into small pieces
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 26g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Add the sliced carrots, diced potatoes, diced zucchini, diced red bell pepper, and cut green beans to the pot. Stir well to combine.
4. 4.
   Pour in the vegetable broth and sprinkle the smoked paprika over the vegetables. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes or until the vegetables are tender.
6. 6.
   Once the soup is ready, remove it from the heat and garnish with fresh parsley.
7. 7.
   Serve the Sopa Juliana hot with a side of crusty bread.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Green beans — Cut the green beans into small pieces to ensure they cook quickly and evenly.

Tips & Tricks

• For a heartier version, you can add cooked chickpeas or white beans to the soup.
• Feel free to customize the vegetables based on what is in season or what you have on hand.
• To add a touch of acidity, you can squeeze some lemon juice over the soup before serving.
• If you prefer a smoother texture, you can blend a portion of the soup and then mix it back in.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day lunch.

Serving advice

Serve the Sopa Juliana hot in individual bowls. Accompany it with a side of crusty bread for dipping and soaking up the flavorful broth.

Presentation advice

Garnish each bowl of Sopa Juliana with a sprig of fresh parsley to add a pop of color. Serve the soup in rustic ceramic bowls to enhance the traditional Spanish feel.