Have all the vegetables well washed and prepared as indicated in the ingredients description.
Heat 2 tablespoons EVOO in a large saucepan over medium heat. Add the garlic and sauté for around 1 minute until golden. Add then the onion and a pinch of salt and cook for a couple of minutes until soft but not brown. Add the finely chopped tomatoes, the thinly chopped parsley and the smoked paprika on top and sauté for 2 minutes stirring constantly.
Add the water and bring to a boil. Then reduce the heat to medium, add the thinly sliced cabbage, the cauliflower and the spinach and cook all together for about 5 minutes. Add salt and freshly ground black pepper to taste.
Add 3-4 slices of the thinly sliced wholemeal bread into each plate, pour the vegetable soup over them and serve hot with a drizzle of EVOO.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/majorcan-soup/