I found this recipe in an old recipe book with Spanish recipes. How authentic it really is, I cannot say, but I got a "this one is great" from the hubby which gave me the green light to make it again. There is a bit of preparation involved, a bit of chopping, but that's it really...easy, yummy and very low-fat/ healthy - at least my version, because I removed a gallon of olive oil from the original! - feel free to change that. 
Serves 4 or 5: 3 red capsicums thinly sliced, 2 brown onions thinly sliced, 3 garlic cloves crushed, 3 tomatoes diced, 1/4 cabbage shredded (cabbages are huge here so if you can find small ones use the whole thing), water, salt and pepper to taste, stale bread slices, 1 tbsp olive oil plus extra to drizzle and chopped parsley
1. Heat olive oil in a deep sauce pan;
2. Add garlic and onions and cook in medium heat until they are soft;
3. Add tomatoes, capsicum and cook fro another 5 minutes stirring occasionally;
4. Add shredded cabbage and enough water to just cover the vegetables. Add parsley. Bring to a simmer, cover and cook for about half an hour or until cabbage is soft;
5. Season with salt and pepper;
6. In individual bowls or little oven dishes like the ones above, start layering the soup.
7. Place one slice of bread on the bottom and top with vegetables only. Place another slice of bread and top with soup (veggies and stock).
Season with more pepper, chopped parsley and a drizzle of olive oil.
Serve.
Yummmm!
Serves 4 or 5: 3 red capsicums thinly sliced, 2 brown onions thinly sliced, 3 garlic cloves crushed, 3 tomatoes diced, 1/4 cabbage shredded (cabbages are huge here so if you can find small ones use the whole thing), water, salt and pepper to taste, stale bread slices, 1 tbsp olive oil plus extra to drizzle and chopped parsley
1. Heat olive oil in a deep sauce pan;
2. Add garlic and onions and cook in medium heat until they are soft;
3. Add tomatoes, capsicum and cook fro another 5 minutes stirring occasionally;
4. Add shredded cabbage and enough water to just cover the vegetables. Add parsley. Bring to a simmer, cover and cook for about half an hour or until cabbage is soft;
5. Season with salt and pepper;
6. In individual bowls or little oven dishes like the ones above, start layering the soup.
7. Place one slice of bread on the bottom and top with vegetables only. Place another slice of bread and top with soup (veggies and stock).
Season with more pepper, chopped parsley and a drizzle of olive oil.
Serve.
Yummmm!
No comments:
Post a Comment