Julienne vegetable soup (sopa juliana)
Soup of finely julienned vegetables – carrot, leek, turnip, celery, cabbage and potato – simmered in stock until tender: the classic Spanish vegetable soup, light and comforting for supper. Some make it with chicken stock or add green beans or a handful of noodles.
- 47 minTime
- 25 minHands-on
- 4Portions
- ≈ €0.95per portion
- 410kcal per portion
Ingredients for 4 portions
- 2Carrots
- 1Leek
- 1Turnip
- 1Celery, stick
- 200 gWhite cabbage
- 300 gPotato
- 3 tbspOlive oil
- 1.5 lVegetable stock, hot
- to tasteSalt
On the side
- 8 slicesBread
Method
- Peel the carrots, turnip and potatoes and clean the leek and celery. Cut everything, cabbage included, into thin strips about 4 cm long (julienne).
- Heat the oil in a large pan over a low heat and cook the leek, carrots, turnip and celery for 5 minutes, stirring, without letting them colour.
- Add the cabbage and potatoes and stir for 1–2 minutes.
- Pour in the hot stock, bring to the boil and simmer gently for 20 minutes, until the vegetables are tender. Season to taste.
- Serve the soup hot, with bread.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
