Sopas mallorquinas (mallorcan soups) recipe
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.
Contenidos / Contents
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.
For the sauce:
Vegetables:
Base:
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.
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.
Yes, they are even tastier the next day, once the bread has completely absorbed the flavor of the stew.
Mallorcan brown bread, made with whole wheat flour and no salt. Its firm texture prevents it from falling apart easily.
They would lose their essence, but you could make a “vegetable stew” version without adding the bread at the end.
An extra virgin olive oil from Arbequina olives, due to its smoothness and vegetal notes, harmonizes perfectly with the vegetables.
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