Mallorcan soups are a humble dish deeply rooted in the land. Although their name might suggest a broth, they are actually a vegetable stew with thinly sliced Mallorcan brown bread that absorbs the liquid. Served hot in winter or warm in summer, they can be made in countless variations depending on the season.
Why this recipe is healthy and sustainable
This recipe is plant-based, high in fiber, and rich in micronutrients. Brown bread, made with whole wheat flour, is rich in complex carbohydrates. Vegetables provide antioxidants and minerals, while extra virgin olive oil adds healthy fats and flavor. It contains no processed ingredients or animal fats.
Ingredients (serves 4)
For the sauce:
- 4 tablespoons of extra virgin olive oil
- 1 large onion
- 2 cloves of garlic
- 2 ripe tomatoes
- 1 teaspoon of sweet paprika
Vegetables:
- 1/2 white cabbage
- 2 chard leaves
- 1 carrot
- 1 zucchini
- 1 handful of green beans
- 1 red bell pepper
- 1 handful of peas (fresh or frozen)
- Salt and black pepper to taste
Base:
- 200 g of day-old Mallorcan brown bread, cut into very thin slices
Necessary tools
- Large saucepan
- Knife and cutting board
- Tomato grater (optional)
- Wooden spoon
Step-by-step instructions
Prepare the sofrito:
Chop the onion and garlic. Heat the extra virgin olive oil in a saucepan and sauté the onion until golden brown. Add the garlic and grated or chopped tomatoes and cook for another 5 minutes. Add the paprika, stir quickly and add a little water to prevent burning.
Add the vegetables:
Wash and cut all the vegetables into julienne strips or thin pieces. Add them to the sautéed mixture in this order: carrots, bell peppers, cabbage, green beans, zucchini, Swiss chard, and finally the peas. Cover with just enough water, add salt and pepper, and cook over medium heat for about 25 minutes.
Add the bread:
When the vegetables are tender, remove some of the broth if there is excess (set aside). Turn off the heat and add the slices of brown bread in layers, allowing them to soak. Cover and let stand for 10 minutes.
Serve:
Serve the Mallorcan soups hot or warm, drizzled with a little extra virgin olive oil on top.
Protip
If the bread is very dry, moisten it slightly before adding it. For a more intense flavor, you can use vegetable broth instead of water. A few leaves of fresh mint added at the end enhance the aroma.
Variations
- With meat: Add a piece of sobrasada or pancetta to the sauté for a richer version.
- Autumn: Replace some of the vegetables with local mushrooms and kale.
- Lenten: Omit the paprika and add spinach and a little fennel.
Nutritional values per serving (approximate)
- Calories: 390 kcal
- Fat: 14 g
- Carbohydrates: 50 g
- Protein: 9 g
- Fiber: 11 g
Frequently asked questions (FAQs)
Can I prepare the soups in advance?
Yes, they are even tastier the next day, once the bread has completely absorbed the flavor of the stew.
What type of bread is traditionally used?
Mallorcan brown bread, made with whole wheat flour and no salt. Its firm texture prevents it from falling apart easily.
Can they be made without bread?
They would lose their essence, but you could make a “vegetable stew” version without adding the bread at the end.
What is the best oil for this dish?
An extra virgin olive oil from Arbequina olives, due to its smoothness and vegetal notes, harmonizes perfectly with the vegetables.
