MALLORCAN SOUP

In a clay pot with a little oil, sauté the crushed unpeeled garlic cloves, the onion cut into fine julienne strips, the leeks cut into thin slices, the peeled and chopped tomatoes, the cabbage cut into strips, the paprika and half of the chopped parsley. Season and sauté for about 10 minutes.

In another saucepan, put the broth and when it comes to a boil, add the cut chard and the cauliflower with the separated florets and cook for 10 minutes. Add the whole to the saucepan and cook for 10 more minutes. Season.

Strain all the vegetables. Place the saucepan with the remaining broth over low heat and soak the sliced ​​bread until soaked. Transfer to a strainer and squeeze to remove excess broth.

Place the bread in the bottom of a clay pot, without any broth, drizzle with oil and cover with the sauce and vegetables. Drizzle with a little more oil and let sit for 10 minutes. Serve in the same casserole.