Total time 40 min


  • Garlic clove
  • Coriander
  • Parsley
  • Nutmeg
  • Pepper
  • Salt
  • Cabbage
  • Turnip
  • Celery
  • Olive oil
  • Water
  • Sweet paprika
  • Medium tomato
  • Medium leek
  • Carrot
  • Medium onion


  1. Thoroughly wash all the vegetables that you are going to use for this soup: onion, carrots, turnip, leek, celery, white cabbage and tomato.
  2. Finely chop all the vegetables except the tomato. It’s important to chop them small so that they will cook more quickly.
  3. Put all the vegetables into a bowl and keep to one side.
  4. Wash and chop the parsley. Keep to one side.
  5. Peel and thinly slice the garlic.
  6. Wash and dice the tomatoes.
  7. Warm the olive oil in a large cooking pot and add the garlic. Sauté until it starts to brown.
  8. Take it off the heat and add the paprika, stirring all the time.
  9. Put the pan back on a very low heat and add the finely chopped vegetables, diced tomatoes and chopped parsley.
  10. Sauté for 2­3 minutes.
  11. Add the water and cook for another 20­-30 minutes with the pan partly covered.
  12. Add salt, black pepper and last of all a touch of nutmeg.
  13. Serve with a little chopped coriander and a drizzle of olive oil.