Garlic and Vegetable Soup

    45 min

    This is a delicious vegetarian pureed soup. Garlic, cauliflower, cabbage, leeks and carrots are simmered together in a tomato soup base. Enjoy with crusty fresh bread, if desired.

    29 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 3 large carrots, peeled and diced
    • 1 medium head cabbage, chopped
    • 1/2 head cauliflower, chopped
    • 2 leeks, sliced
    • 6 cloves garlic, finely chopped
    • 1 (400g) tin chopped tomatoes with juice
    • 4 teaspoons tomato puree
    • 1 litre water
    • 4 tablespoons milk or single cream
    • 15g butter
    • salt and pepper to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat oil in a large pot over medium heat. Add carrots, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato puree and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 500ml of water, then cover and simmer for 10 minutes.
    2. Pour in the chopped tomatoes and the remaining 500ml of water and return to the boil. Reduce heat to low, cover and simmer for 20 minutes.
    3. Reserve 500ml of the liquid and puree the remaining soup in a liquidiser or food processor. Return the blended mixture to the reserved liquid and stir in milk and butter. Return to the boil and cook for 1 minute. Season to taste with salt and pepper and serve.

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    Reviews in English (22)


    I made this following the recipe almost exactly. I did use veggie broth instead of the water. This is a delicious, soothing soup! It's mild tasting but still has lots of flavor, and my husband liked it, even though he claims to hate cauliflower and cabbage. It was very good with grilled cheese sandwiches for lunch. I know I will be making this one again.  -  21 Apr 2009  (Review from Allrecipes US | Canada)


    I gave this recipe only three stars because there is a problem with the amount of water--....if I try it again I'll use a lot less water...  -  02 Dec 2003  (Review from Allrecipes US | Canada)


    This soup is really good! In fact, my very picky husband actually said it is "unbelievably good"! I tweaked the recipe a bit: I used half as much cabbage as called for in the recipe. I also used almost a whole small can of tomato paste and increased the amount of milk to 3/4 cup. The can of diced tomatoes I used had Italian seasonings (basil, oregano and something else I can't think of off the top of my head). I also added some Italian seasoning.  -  25 Feb 2008  (Review from Allrecipes US | Canada)