Spanish cuisine · Soups & Stews

Sopa Mallorquina

Mallorcan vegetable pot of cabbage, leek and pepper, soaked almost dry over thin slices of bread.

Ingredients · for 4 servings

• 300 g white cabbage
• 2 leeks
• 1 red bell pepper
• 1 green bell pepper
• 3 ripe tomatoes
• 1 onion
• 4 garlic cloves
• 1 tsp sweet paprika
• 200 g rustic bread
• 800 ml vegetable stock
• 8 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the bread into very thin slices and dry in the oven at 150°C for 10 min so it won't turn to mush later.
2. Cut the white cabbage into fine strips, the leek into rings and both peppers into strips; finely dice the onion and garlic, and grate the tomatoes.
3. Heat 6 tbsp olive oil in a wide pan, sauté the onion, garlic and pepper for 8 min, fry in the paprika for 30 sec and reduce the grated tomatoes for 5 min.
4. Add the cabbage and leek, pour in the vegetable stock, season with salt and pepper and simmer uncovered for 20 min until the vegetables are tender and the broth tastes rich.
5. Lay half the bread slices in an earthenware or baking dish, spread the vegetables with some broth on top, cover with the remaining bread and pour over the rest of the broth.
6. Let rest for 10 min until the bread has soaked up almost all the liquid, drizzle with the remaining 2 tbsp olive oil and serve lukewarm.