Spanish tomato and spinach “sopas”

Spinach and tomato sopas

This is a good recipe for those days when you have some left over rustic bread that is going a little dry. Rather than throwing it away, it can be used as part of a scrummy vegetarian meal. It also makes a nice change from pasta!

Spinach ranks as one of the world’s healthiest vegetables,as not only is it rich in iron and other vitamins and minerals but also has a high concentration of bone-strengthening vitamin K. Tomatoes are equally beneficial to health as they contain lycopene, a chemical  which  helps the body fight against cancer-causing free radicals.

Spanish tomato and spinach “sopas”

Prep to Plate: Prep: 15 mins (less if using frozen spinach and tinned tomatoes)
Cooking time: 20 mins.

Difficulty : Difficulty level 1


  • 4 slices of rustic bread (pain de campagne style)
  • 500g fresh spinach or use frozen spinach.
  • 2 cloves garlic
  • 2 leeks, thinly sliced
  • 1 large tin of chopped tomatoes or 500g fresh tomatoes (skinned and chopped-click here for easy technique.
  • 1 tbsp marjoram, parsley or mixed herbs
  • 1/2 litre stock
  • salt and pepper


  1. Cut 4 thin slices of bread and pop on a baking tray before baking in a low oven (about 100C/200F/Gas Mark 1/2). Remove after around 10 mins or before bread turns brown.
  2. Wash spinach leaves and chop roughly.
  3. Chop off the  green ends of leeks and make a cross in the base. Hold under running water to wash away any soil.Then cut leeks into half and slice finely. Click here for easy technique.
  4. Peel and chop garlic
  5. Heat oil in deep-frying pan
  6. Add leeks and garlic and fry gently until tender. (You want them to turn a soft yellow. Watch carefully as they burn easily.  Stir around pan to prevent burning.
  7. Add tomatoes and herbs.
  8. Cook gently for around 5 minutes or until sauce thickens.
  9. Add spinach, salt and pepper. Then add stock to pan.
  10. Simmer until spinach is tender (around 10-12 minutes)

To serve:  Use soup or pasta bowls. Pop a slice of bread at the bottom of each bowl and cover with a generous helping of stew. Allow to stand for 30 seconds to allow the bread to soak up the juices. Then tuck in!

Chef’s glossary: * The  name “sopas” does not mean soup but is the name given to a typical bread made in the island of Mallorca and which is traditionally used in this recipe. Sopas Mallorquinas is a popular dish which is attributed to the Balearic Islands to the North of Spain.

© (Suzette McDaniel Don’t Burn The Onions) Unauthorized use and/or duplication of this material without express written consent from this blog’s author and/or owner is strictly prohibited.

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