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If you love cozy, nourishing bowls that warm the soul and brighten the spirit, then you absolutely need to try this Healing Garlic Green Soup: Sopa de Ajo Recipe. It’s a vibrant, garlicky green soup brimming with tender leeks, fresh spinach or chard, and a touch of rice for comforting heartiness. Every spoonful delivers layers of flavor, the subtle sweetness of slow-cooked garlic mingling with fresh greens and a hint of lemony brightness, making it perfect for any time you crave something both healing and delicious.
Ingredients You’ll Need
This Healing Garlic Green Soup: Sopa de Ajo Recipe calls for simple, wholesome ingredients that come together beautifully. Each element plays a key role, from the mellow sweetness of leeks and the freshness of leafy greens to the gentle bite of garlic and the body that rice adds to this soul-soothing soup.
- 3 medium leeks (about 1 1/2 pounds): The foundation of the soup, providing sweetness and depth; remember to wash thoroughly to remove all grit.
- 12 ounces fresh spinach, baby spinach, or white-stemmed chard: Adds vibrant color and a tender green bite that’s full of nutrients.
- 3 heads (about 25 cloves) garlic, peeled and thinly sliced: The star of the show, offering robust, aromatic flavor and incredible healing properties.
- 5 tablespoons olive oil, divided: Used both to sauté and add richness, helping meld the flavors together.
- 12 cups chicken or vegetable broth: The savory base that brings everything together; homemade or store-bought both work well.
- 3 bay leaves: For subtle herbal undertones that lift the soup’s depth.
- 1/2 cup uncooked white or brown rice, par-cooked al dente: Adds texture and makes the soup heartier without overwhelming it.
- Wedges of fresh lemon: For squeezing on top, brightening the flavors just before serving.
How to Make Healing Garlic Green Soup: Sopa de Ajo Recipe
Step 1: Prepare the Leeks and Greens
Begin by trimming the root ends and tough outer layers of the leeks while saving the darkest green tops for stock or other uses. Slice the cleaned leeks into delicate rings, making sure to rinse them thoroughly to get rid of any hidden dirt. Meanwhile, roughly chop the spinach or chard, or use baby spinach whole—the greens add that gorgeous healing green color and fresh bite.
Step 2: Sauté Leeks and Garlic
Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Reserve a cup of sliced leeks for later frying, and add the rest to the pot to gently sauté over medium-low heat. This slow cooking softens the leeks without browning, coaxing out their natural sweetness. When the leeks are tender, stir in the thinly sliced garlic and cook just until fragrant—this step releases the garlic’s magic without letting it burn.
Step 3: Add Broth, Bay Leaves, and Rice
Pour in your chosen broth along with the bay leaves, then bring the pot to a boil over medium-high heat. Stir in the par-cooked rice, let the soup return to a boil, then reduce to a simmer, covering the pot. This resting period allows the rice to finish cooking while the flavors marry beautifully over about 20 to 25 minutes.
Step 4: Fry the Reserved Leeks
While the soup simmers, heat the remaining 3 tablespoons of olive oil in a separate pan. Fry the reserved leeks until they turn crispy and golden. They will deepen in color slightly after removing from heat, so take them off the heat just before they’re fully done to avoid burning. These crispy leeks add a wonderful crunchy counterpoint when served.
Step 5: Finish the Soup with Greens and Seasoning
Remove the bay leaves from the soup, then stir in the chopped spinach or chard. Bring back to a gentle simmer until the greens are tender but still vibrant—about 10 minutes for spinach and a bit longer for chard. Taste and adjust the seasoning with salt and pepper as needed to balance the flavors perfectly.
How to Serve Healing Garlic Green Soup: Sopa de Ajo Recipe
Garnishes
To make your presentation stunning and boost flavor, garnish each bowl with the golden crispy leeks you fried earlier, a drizzle of the fragrant leek-infused olive oil from the pan, and a fresh wedge of lemon. Squeezing lemon just before eating adds a fresh, zesty brightness that makes every spoonful pop.
Side Dishes
This Healing Garlic Green Soup: Sopa de Ajo Recipe is exceptionally satisfying on its own, but if you want to round out your meal, consider serving it with crusty artisan bread, garlic-toasted crostini, or a simple mixed green salad. The bread is especially wonderful for dipping and soaking up all the silky goodness.
Creative Ways to Present
For a fun twist, try serving the soup in rustic bread bowls to wow your guests. You can also swirl in a dollop of creamy yogurt or sour cream for extra creaminess or add a sprinkle of freshly chopped herbs like parsley or chives for a fresh herbal note. The vibrant green color makes this soup an eye-catching addition to any table.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container refrigerated for up to 3 days. The flavors will continue to develop, making it taste even better the next day, though the crispy leeks garnish is best added fresh when reheating.
Freezing
This Healing Garlic Green Soup: Sopa de Ajo Recipe freezes well. Pour it into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Note that frozen greens may slightly change texture, but the soup remains delicious and comforting once reheated.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. Add a splash of water or broth if the soup thickens too much. To revive the crispy garnish, re-fry some fresh leeks or reheat the reserved ones lightly in a pan before serving.
FAQs
Can I use other greens besides spinach or chard?
Absolutely! Kale, collard greens, or even beet greens can work beautifully, though cooking times may vary slightly to soften tougher leaves.
Is it necessary to par-cook the rice?
Par-cooking rice ensures it finishes cooking right with the soup without becoming mushy. If you prefer, you can use pre-cooked rice and add it towards the end of cooking.
Can I make this soup vegan?
Yes! Simply use vegetable broth instead of chicken broth, and the soup will remain a delicious, plant-based meal full of nourishing garlic and greens.
How can I reduce the garlic intensity if I’m not a big fan?
The garlic in this recipe is cooked gently to mellow its sharpness. You can reduce cloves slightly if sensitive, but don’t skip altogether since garlic defines the soup’s character.
What’s the best way to clean leeks?
Leeks often have dirt trapped between layers. Slice and then soak them in cold water, separating the rings with your hands and swishing to loosen grit. Lift out without stirring up the sediment and rinse again if needed.
Final Thoughts
There is something truly special about the Healing Garlic Green Soup: Sopa de Ajo Recipe that makes it a go-to comfort food with a nourishing twist. It’s simple enough for a weeknight dinner yet elegant enough to serve guests, balancing garlic’s boldness with fresh greens and smooth broth. I can’t wait for you to try it and enjoy the warmth and wellness it brings to your table!
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PrintHealing Garlic Green Soup: Sopa de Ajo Recipe
Healing Garlic Green Soup, or Sopa de Ajo, is a comforting and nutritious Spanish-inspired recipe featuring tender leeks, fresh spinach or chard, and a bold garlic flavor simmered with rice in a savory broth. Crispy leek garnishes and a squeeze of fresh lemon add delightful texture and brightness to this wholesome soup perfect for wellness and digestion support.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
- Diet: Low Fat
Ingredients
Vegetables
- 3 medium leeks (about 1 1/2 pounds)
- 12 ounces (about 6 cups loosely packed) fresh spinach OR baby spinach OR white-stemmed chard
- 3 heads (about 25 cloves) garlic, peeled and sliced thinly lengthwise
Liquids & Oils
- 5 tablespoons olive oil, divided
- 12 cups chicken or vegetable broth, homemade or store-bought
Other
- 3 bay leaves
- 1/2 cup uncooked, unrinsed white rice OR 1/2 cup brown rice, par-cooked al dente
- Wedges of fresh lemon (for garnish)
Instructions
- Prepare the Leeks: Trim off root ends and remove 1-2 tough outer layers from each leek. Cut off darkest green tops, remove lighter green inner parts, and slice into 1/4-inch rings. Thoroughly wash the leek rings under cold water, using your hands to separate and stir to remove dirt. For very dirty leeks, soak briefly in water, then rinse again and drain.
- Prepare the Greens: Remove thick stems from spinach or chard and dice small; roughly chop larger leaves. Baby spinach requires no prep.
- Sauté Leeks: Heat 2 tablespoons olive oil in a large heavy-bottomed soup pot over medium heat. Set aside 1 cup of sliced leeks for garnish. Add remaining leeks to pot, reduce heat to medium-low, and cook gently stirring occasionally for 12-15 minutes until softened but not browned.
- Add Garlic: Stir sliced garlic into leeks and cook 3-4 minutes until fragrant and softened, stirring frequently to avoid browning.
- Add Broth and Bay Leaves: Pour in broth and add bay leaves. Increase heat to medium-high and bring to a boil.
- Cook Rice: Stir in rice once broth boils, return to boil, then reduce to simmer and cover. Cook 20-25 minutes, stirring occasionally, until rice is tender and flavors meld.
- Crisp Reserved Leeks: While soup simmers, heat remaining 3 tablespoons olive oil in a sauté pan over medium heat. Add reserved leeks and cook 10-12 minutes until crispy and golden, removing just before fully cooked to prevent over-darkening. Set aside.
- Finish Soup: Remove bay leaves from soup. Stir in chopped spinach or chard and simmer until greens are soft — about 10 minutes for spinach, 15-20 minutes for chard.
- Season and Serve: Taste and season soup with salt and pepper as desired. Serve garnished with crispy leeks, a drizzle of leek oil from the pan, and a wedge of fresh lemon to squeeze over each serving.
Notes
- Leeks must be thoroughly washed to remove dirt trapped in layers.
- Par-cooked brown rice can be used but adjust simmering time as needed.
- The crispy leek garnish adds contrasting texture—do not skip.
- Fresh lemon juice brightens the soup’s flavor just before serving.
- This soup can be made vegetarian by using vegetable broth.
- Keep heat moderate during sauté to avoid discoloring garlic and leeks.
