The seven best soups in Spain to combat the cold


I have always wondered what it is about soups that makes them so desired. They are the best food to tone the body on cold days and the first we think of when we are asked to think of a comforting snack. That is why, with the weather being as cold as it is, I have taken to looking for recipes for Spanish soups to combat the cold and put them together in this little compilation.

Although there are soups all over the world and many of them are very good and tasty, I wanted to make my homeland. Seven soups around Spain are the stars of the moment. To these we can add many more, since our traditional regional cuisine is rich and varied. Surely you can contribute some, right?

The seven best soups in Spain to combat the cold

Galician soup

With such a descriptive name, it is not necessary to clarify the origin of this delicious spoon dish. Without a doubt, one of the star recipes of the Galician regional gastronomy. Simple to make and with humble ingredients, the result of simmering the Galician broth is tremendously surprising. If you have never eaten it, you are already taking time.

  • Ingredients for four servings: 150 grams of small beans, 500 grams of potatoes, 1 bunch of turnip greens or 500 grams of vegetables, 1 large bone of pork backbone, a piece of ham, 2 tender sausages, 50 grams of oil or bacon of pork, 2 tablespoons of olive oil and half a teaspoon of sweet paprika.
  • Preparation: The night before, we soak the beans and also the ham (if it is salty). In a large pot, taller than wide, pour two liters of water with a little salt and cook the beans with the meat for an hour and a half, or until they look soft, but not undone. Peel the potatoes and chop them by clicking them, that is, breaking them with the help of the knife. We add them to the broth along with the chorizos and keep cooking. Meanwhile, we heat two tablespoons of olive oil in a frying pan and add the rub. When it has melted and blended with the oil, remove the pan and add the paprika. We stir and add it to the pot with the broth. We wash the vegetables, chop them finely and add them to the pot. When it is cooked, add salt to it and let it rest before serving.

Link | Galician broth recipe cooked over low heat

Madrilenian stew soup

We cannot talk about Madrid stew soup without explaining how the latter is made, without which the soup would not exist. The cooking of the chickpeas, with the vegetables, the meats and the bones give the broth a powerful and delicious flavor. A soup of cocido is a delicacy of gods, a dish of which every Madrilenian is very proud.

  • ** Ingredients for six servings: 250 gr of Castile chickpeas, 500 gr of meat (blood sausage), chicken shell (or chicken), 2 chicken breasts (or chicken), 2 black pudding (they like less at home), 6 sausages (which always like more), 1 piece of bacon (better bacon, less fat and more meat), 1 ham tip (or a salty pork foot), 1 cabbage, 1 onion, 3 carrots, 6 small potatoes, 1 clove of garlic, pasta or rice for the soup (40 gr per person). Also for the table, extra virgin olive oil, sherry vinegar and a dry sherry wine.
  • Preparation: We soak some good Castilian chickpeas on the eve of cooking. We will start by cooking, starting from cold water, the meat, the ham tip, the bacon, the chicken (shell and breasts). When the water starts to boil, add the chickpeas, previously drained and washed. When it starts to boil again, add onion and salt and cook for two to three hours. Thirty minutes before the end, we cook the cabbage in a separate pot and, in the pot of the stew, add the sausages, blood sausages and carrots (peeled and divided into large pieces). When there are about 15 minutes left, add the potatoes to the cooked pot. At the end, we strain the broth and make the soup by boiling rice or noodles in the broth.

Link | Madrilenian stew recipe

Mallorcan soups

This traditional recipe is one of the best-known dishes in the gastronomy of Mallorca. The version that we present, with pork loin and mushrooms, is typical of slaughter meals. You can prepare the soups without these ingredients, they will be equally delicious. For this recipe to be perfect, soups or slices of dry country bread cut very thin are essential.

  • Ingredients for four servings: 300 g of small chopped pork tenderloin or tenderloin, 1/2 k of spring onion, 1 head of garlic, 1 bunch of parsley, 3 tomatoes, 1 potato cut like for omelette, 1 cabbage, 1 small cauliflower , 1 green pepper, paprika, water, 250 grams of bread for Mallorcan soups (dry country bread cut very thin) and 200 g of mushrooms.
  • Preparation: We start by washing and cutting all the vegetables. In a casserole, better if it is made of clay, we turn the pork loin in olive oil. Next, add the spring onion, the peeled and coarsely cut garlic, the green pepper, the tomato (unpeeled and finely chopped), the mushrooms and stir everything. Add the potato and parsley and then the cabbage cut into small strips. When the cabbage has lost its water, we add a tablespoon full of paprika, salt and hot water (not too much, it is better to add so that the vegetables are made). After a few minutes we add the small chopped cauliflower. When the vegetables are cooked, we move them towards the edges of the casserole and add the bread soups ensuring that they remain at the bottom of the casserole. We return the vegetables to the top, cover and cook for a few minutes. We serve very hot.

Link | Traditional Mallorcan soup recipe

Seafood soup

The seafood soup is very typical of the coastal regions, especially in the Levante area. Each town or city has a different way of preparing it, so it is difficult to find two identical seafood soups. Our version of this tasty soup is perfect for celebrations and special occasions. It is entertaining, but very simple, so encourage us to try it.

  • Ingredients for 10-12 servings: 1 hake, 1 kg. clams (cooked and in their broth), 1 kg. of prawns, 1 kg. of mussels, monkfish tails, onion, garlic, white wine, paprika and chillies.
  • Preparation: Cook the hake and the monkfish tails in a pot with plenty of water for a few minutes. Strain the broth, crumble the fish and reserve both. In the same broth, we cook the prawns. Once ready, we remove them and peel them, keeping the bodies, on the one hand, the heads and the tails, on the other. We steam open the mussels, remove the shells and reserve them. Pour the broth from the fish cooking into a large pot and add the hake and monkfish. Let it cook over a very low heat, while we add the clams in their broth. Meanwhile, we crush the heads and the skin of the prawns with the mixer, adding a little water, strain and add to the casserole to give it color and flavor. This process should be repeated several times, also adding the monkfish tails. Let the broth cook over a very low heat. In a frying pan with oil we poach several finely chopped onions and garlic cloves. Add a splash of white wine, some water and paprika, let it reduce a little before adding the mussels and prawns to the casserole. We adjust the salt point and, if we like spicy, we add chilli to taste. We let rest before serving.

Link | Seafood soup. My grandmother's Christmas recipe

Pot of San Antonio or San Antón

San Antonio or San Antón Abad, protector of animals, is a very celebrated festival in Murcia. In the neighborhoods and towns where this saint has special relevance, all kinds of manajares are prepared, among which is the San Antonio pot. There are many versions of this popular stew, all just as delicious and comforting as this one.

  • Ingredients for four servings: 150 g of whole wheat, 200 g of dried chickpeas or 400 g of canned chickpeas, 175 g of pumpkin, 1 large potato, 2 turnips, 1 onion, 2 bay leaves, 1 Señora, 1 clove garlic, black pepper, salt and extra virgin olive oil.
  • Preparation: We wash the wheat and soak it in clean water the night before. We also put the chickpeas to hydrate, in case of using the dried legume. The next day, we rinse and drain well. We put a large pot of water to boil and cook the wheat until it is tender, about 1 hour or 1 hour and a half. We also cook the chickpeas, if they are used dry. We chop the Señora, removing the peduncle and the seeds, and put it to hydrate. Chop the onion and poach it in a pot with olive oil. Add the wheat, the chickpeas and the chopped potato. Cover with water and cook for 10 minutes. Add the chopped pumpkin and turnip with the bay leaf, lightly salt and cook for 15 more minutes. In a mortar or food processor, we chop the reserved pepper with a little salt, 1 clove of garlic and pepper to taste. We can also fry the Señora aside first. We add to the casserole and check the liquid level. Let it cook for another 15 minutes and correct the salt. We let it rest a bit before serving.

Link | Pot of San Antonio or San Antón. Traditional recipe

Purrusalda or porru-salda soup

A great classic of Basque cuisine is the purrusalda or porru-salda (original name). Comforting and satisfying, this soup is made from salted cod, potato and leek. To enjoy it to the fullest, serve it hot and, if you like, accompany it with some crusts or croutons in the broth. A delight.

  • Ingredients for four servings: 250 gr of cod, 6 leeks, 3 or 4 potatoes, 2 cloves of garlic, 3/4 liter of stock (fish broth) or water, pepper, bay leaf, olive oil and salt.
  • Preparation: In half a liter of broth we cook the cod, previously desalted, for a few minutes. We remove it and let it cool down before crumbling it and removing any thorns it may contain. In a saucepan with olive oil, fry the garlic, crushing them in the mortar once golden. In the same oil we sauté the leeks cut into pieces and then the potatoes also into pieces. Sauté and add the cod, stir for a couple of minutes before adding the stock in which we have cooked the cod. Finally, add the crushed garlic with a little paprika and a little broth, the bay leaf and add salt and pepper. Cook for 30 minutes over low heat and serve. If necessary, add a little more broth at the end of cooking.

Link | Purrusalda or porru-salda recipe

Castilian soup

Stale bread, broth, eggs and garlic are all we need to put before our guests a magnificent Castilian soup that will leave them speechless and wanting more. This is its most humble version, but there are other more sophisticated ones to which tacos of ham, chorizo, etc. are added. It is very versatile and can be adapted to everyone's taste.

  • Ingredients for four servings: 4 garlic, 300 g of stale bread, 3 eggs, 1 liter of broth, 1 tablespoon of paprika, olive oil and salt.
  • Preparation: In a casserole with a little oil, brown the whole garlic. We add the bread, chopped. We stir, add the paprika and, immediately afterwards, the broth. Let it cook for about 2 minutes and, off the heat, add the beaten eggs and stir so that threads form. We serve in clay pots and very hot.

Link | Castilian soup. Recipe

Images | Javier Lastras on Flickr
Directly to the Palate | Nine seasonal soups to boost your energy
Directly to the Palate | How to make a traditional onion soup

Share The seven best soups in Spain to combat the cold

  • Facebook
  • Twitter
  • Flipboard
  • E-mail
  • Direct to the palate
  • Broth
  • potage
  • cooking pot
  • Soups


  • Facebook
  • Twitter
  • Flipboard
  • E-mail
Tags:  Desserts Selection Recipes 

Interesting Articles