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When thinking about Spanish soups gazpacho is the first recipe which comes to mind, nevertheless this Spring soup is also a typical Spanish recipe. All the ingredients are commonly used every day, so why not try it!


300 g potato, peeled, cubed
5 tablespoons olive oil
60 g spring onions, thinly sliced
250 g green capsicum, sliced
200 g peas, canned
500 g fresh tomatoes
200 g fresh cabbage, cut into thin strips
1 tablespoon Vegeta Beef Stock Powder
1,2 l water
200 ml tomato juice
3 tablespoons parsley, chopped

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 6 Persons60 min

  • 1 Cook the potato separately in salted water.
  • 2 In a soup pot heat up 3 tablespoons of oil and briefly fry the spring onions. Add capsicum and keep stirring for 2-3 minutes.
  • 3 Add peas, cover with 200 ml water and cook on mild heat, for 15 minutes.
  • 4 Peel the tomatoes, remove the seeds and cut each one in 8 pieces. Add tomatoes into a pan, with cabbage, 1L water, Vegeta Beef Stock Powder and continue cooking for 10 minutes.
  • 5 Drain the potato and add into the soup.
  • 6 Add the tomato juice and left over olive oil. Continue cooking for another 5 minutes.


Part of the boiled potato can be mashed and stirred in the soup.


Sprinkle the soup with pepper, if needed add salt, sprinkle with parsley and serve.

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