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MADRID (AP) — A high-speed train in southern Spain derailed Sunday evening, colliding with another high-speed train, killing at least 40 people and injuring more than 150, Spanish authorities reported. Rescue efforts were still ongoing Monday and officials said the death toll is likely to rise. The accident was the deadliest in Spain since a 2013 crash that killed 80 people when a commuter train hurtled off the rails as it came around a bend. In this aerial view grab taken from video provided by Guardia Civil, a view of the Iryo train with rescue workers at the scene after a high-speed train collision, near Adamuz, Spain, Monday, Jan. 19, 2026. (Guardia Civil via AP) Emergency crews work alongside one of the trains involved in a train collision, in Adamuz, Spain, Monday, Jan. 19, 2026. (AP Photo/Manu Fernandez) Part of a wrecked train is photographed at the site of a train collision in Adamuz, southern Spain, Monday, Jan. 19, 2026. (AP Photo/Manu Fernandez) Pieces of a crashed train are photographed at the site of a train collision in Adamuz, southern Spain, Monday, Jan. 19, 2026. (AP Photo/Manu Fernandez) Broken windows of a crashed train are photographed at the site of a train collision in Adamuz, southern Spain, Monday, Jan. 19, 2026. (AP Photo/Manu Fernandez) Emergency crews work at the site of a train collision in Adamuz, southern Spain, Monday, Jan. 19, 2026. (AP Photo/Manu Fernandez) Show Caption1 of 6In this aerial view grab taken from video provided by Guardia Civil, a view of the Iryo train with rescue workers at the scene after a high-speed train collision, near Adamuz, Spain, Monday, Jan. 19, 2026. (Guardia Civil via AP) Expand Here’s what to know about the crash: The derailment and collision The derailment happened Sunday at 7:45 p.m. when the tail end of a train carrying 289 passengers on the route from Malaga to the capital, Madrid, went off the rails. It slammed into an incoming train traveling from Madrid to Huelva, another southern city, according to rail operator Adif. The head of the second train took the brunt of the impact, Transport Minister Óscar Puente said. That collision knocked its first two carriages off the track and sent them plummeting down a 4-meter (13-foot) slope. The collision took place near Adamuz, a town in the province of Cordoba, about 370 kilometers (about 230 miles) south of Madrid. On Monday morning, Andalusia’s regional President Juan Manuel Moreno said authorities were searching the area near the accident for possible bodies. “The impact was so incredibly violent that we have found bodies hundreds of meters away,” Moreno said. Officials call accident ‘strange,’ with investigation underway Explanations about what caused the crash were scant, with an official investigation underway. Transport Minister Puente called the crash “truly strange” since it happened on a flat stretch of track that had been renovated in May. He said the train that jumped the track was less than 4 years old. That train belonged to the private company Iryo, while the second train, which took the brunt of the impact, belonged to Spain’s public train company, Renfe. Related Articles Analysts warn that Iran crisis carries potential nuclear risks Chile fights wildfires that killed 19 and left 1,500 homeless Fashion designer Valentino dies at home in Rome, aged 93 Prince Harry says Daily Mail scoops made him ‘paranoid beyond belief’ Inequality and unease are rising as elite Davos event opens with pro-business Trump set to attend Iryo said in a statement Monday that its train was manufactured in 2022 and passed its latest safety check on Jan. 15. The Spanish Union of Railway Drivers told the AP that in in August, it sent a letter asking Spain’s national railway operator to investigate flaws on train lines across the country and to reduce speeds at certain points until the tracks were fully repaired. Those recommendations were made for high-speed train lines, including the one where Sunday’s accident took place, the…

By KATIE WORKMAN, Associated Press You have to become a little crafty at this time of year about getting vegetables onto the table in ways that still feel interesting. In many places, the cold has settled in, farmers’ market offerings have thinned out, and we’re left with the hardiest of fruits and vegetables. Root vegetables are the stars now, but they do benefit from a bit of inspiration when figuring out how to use them. Enter soup. Even the most stoic vegetables can be coaxed into something soft, sweet and yielding. In this Creamy Rutabaga, Parsnip and Cheddar Soup, they’re simmered until ready to be puréed into a smooth potage that warms the soul and happily anchors a meal. A recipe for a creamy rutabaga, parsnip and cheddar soup is displayed in New York on Aug. 31, 2018. (Cheyenne M. Cohen via AP) This is the kind of soup you can’t stop spooning up, full of earthy flavor from rutabagas and parsnips — the kind of vegetables that linger in the produce drawer, quietly daring us to figure out their fate. But if you ignore them long enough… well, then the rutabaga wins. Not this time. And yes, I see you too, parsnips. The color of the cheddar cheese — white, yellow or deep orange — will affect the hue of the soup. There’s no right or wrong, just something to keep in mind. The parsley is optional, and the sour cream adds a lovely creaminess, but it shouldn’t be a deal breaker. This soup is forgiving, flexible and very much on your side. If you have an immersion blender you can puree the soup right in the pot, which saves time, skips having to pull out the blender or food processor, and eliminates the need to transfer hot contents back and forth. This could certainly be a first course, but it’s substantial and comforting enough to be the main event, especially when paired with a crisp green salad. Rutabagas 101 First, some tips on choosing, storing and cooking the rutabagas: Pick rutabagas that feel heavy for their size with firm, smooth skin. Medium-size rutabagas tend to be sweeter and less woody. A food-grade waxy coating is normal, often added to rutabagas to extend their shelf life. Just peel it off before cooking. Store unpeeled, unwashed rutabagas in the refrigerator crisper. They’ll keep well for several weeks. If greens are attached, remove them before storing. And prepping rutabagas: Trim the ends, then peel with a sharp knife or sturdy vegetable peeler. Cut into evenly sized pieces so they cook at the same rate. Rutabagas take a bit longer than potatoes to cook, but they soften beautifully. Creamy Rutabaga, Parsnip and Cheddar Soup Serves 6 A recipe for a creamy rutabaga, parsnip and cheddar soup is displayed in New York on Aug. 31, 2018. (Cheyenne M. Cohen via AP) Ingredients 3 tablespoons unsalted butter 1 cup chopped onion 2 stalks celery, sliced 2 large rutabagas, peeled and diced 2 parsnips, peeled and sliced 5 cups less-sodium chicken or vegetable broth 1 tablespoon pureed chipotles in adobo 1 ½ cups shredded sharp cheddar cheese 1 cup sour cream To serve (optional): Chopped parsley Sour cream or crème fraiche Directions 1. In a large pot, melt the butter over medium heat. Add the shallots and the celery and sauté for about 4 minutes, until tender. Add the rutabagas and parsnips and stir, then pour in the broth, raise the heat to high and bring to a simmer. Lower the heat to medium and simmer, partially covered, for about 30 minutes until the vegetables are tender. 2. Use an immersion blender to puree the vegetables right in the pot, or carefully transfer the vegetables and some of the liquid in batches to a food processor or blender and puree until smooth. Return the soup to the pot, if needed, and over low heat stir in the chipotles in adobo and sprinkle in the cheese slowly, stirring as you do, until the cheese is melted. Add the sour cream and heat until heated through. Serve hot, with chopped parsley and a bloop of sour cream or crème fraiche if desired. Katie Workman writes regularly about food for The…