Spicy soup of Feijoca, Cabbage Galician and Sweet Potatoes

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  • Large onion: 1
  • Garlic: 2
  • Sweet potato average: 2
  • Spelt in the grain, if possible demolhada 8 hours: 95 g
  • Feijoca cooked: 180 g
  • Red pepper: 1/2
  • Chilli Red: 1
  • Cabbage Galician, small sauce: 1
  • Juice and Vegetable: 1.4 L
  • Curry powder: 2 tablespoons
  • Extra Virgin olive oil: taste.
  • Cayenne pepper: taste.
  • Black pepper: taste.
  • Sea salt: to taste


Roast the peppers in the oven for 30 minutes.

In the meantime, chop the onion, garlic and chillies.

Wash and scrub the sweet potatoes and cut into cubes leaving the bark.

In a large saucepan heat the olive oil over low heat. Add the onion and let cook for 5 minutes, stirring occasionally, until the onions begin to soften.

Add the garlic, chillies, and sweet potatoes and mix with onions. Add the curry powder and stir until the vegetables are completely covered. Add spelt drained and the vegetable broth.

Leave it comes to the boil, cover the pan and reduce the heat. Leave to cook for 20 minutes.

Add the feijocas, the red bell pepper roasted cut in strips, check the seasoning and add salt and pepper if necessary. Cover and let cook 15 minutes more.

Wash and cut the cabbage galician thick strips, add to the soup with a dash of cayenne pepper. Identify 5 minutes and serve with a drizzle of olive oil.

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