Plant-based Basque-style vegetable soup (Porrusalda-inspired) // A grandchild in my kitchen

Plant-based Basque-style vegetable soup (Porrusalda-inspired) // A grandchild in my kitchen

🌱πŸ₯¦πŸ²πŸ‡ͺπŸ‡Έ Grandma Sita learns with Gorka how to make delicious Basque-style vegetable soup made mainly from leeks, it also contains potatoes, onion, and carrots. This easy plant-based recipe is inspired by the popular Porrusalda which is commonly eaten in Basque Country, Northern Spain. 

πŸ˜‹ This dish is a very filling, healthy stew and, as such, should be served hot and on a soup plate, something that is particularly welcome during this season. 

πŸ§“πŸ»πŸ’š Grandma Sita’s tip: You can even make porrusalda with pumpkin (especially when it is in season), but don’t let that put anyone off, because the pumpkin can also be substituted by carrots. 

➑️ Porrusalda is a tasty dish that originates from the cuisine of the Basque Country, Navarre, and the Rioja. Its name comes from Basque and means β€œbroth with leeks” in honor of its main ingredient. As for the recipe, everyone makes it to their taste, with more or less broth and with different ingredients. 

πŸ€—πŸŒŽ Grandma Sita looks forward to the weekends because that’s the time she invites a grandchild into her kitchen to cook popular dishes from their countries and together get inspired to twist them into delicious new plant-based meals. Sustainability tastes great everywhere! 

Wash, peel, and cut the potatoes, carrots, and leeks, but separate the greenest parts which can be used in other recipes.
Ladle into individual bowls and serve hot. Bon appetite!

INGREDIENTS

2 – 3 large leeks
1 onion
300g potatoes
2 carrots
2 tablespoons olive veggie oil
Salt and pepper

METHOD

1. Peel the onion and chop it finely.
2. Put the oil in a saucepan and soften the onion with a little salt.
3. Wash, peel, and cut the potatoes and carrots. Do the same with the leeks, but separate the greenest parts which can be used in other recipes.
4. When the onion is soft, add the leeks and cook them for a few minutes.
5. Add the carrots and potatoes. Stir for 2 minutes on low heat.
6. Season to taste and add the stock.
7. Increase the heat to boiling point and then reduce it again. Simmer for approximately 25 minutes until the potatoes are cooked.
8. Ladle into individual bowls and serve hot. Bon appetite!


DID YOU KNOW?

The porrusalda with cod is one of the most traditional recipes, but there are many more variations, as this is a dish that has spread throughout Spain. Therefore, there are many variations, depending on the region where it is being cooked, that is, there is a multitude of ways to enjoy it!



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