Porrusalda Vegana

Porrusalda Vegana is a warm and comforting Spanish soup that highlights leeks and potatoes, enriched with vibrant vegetables and aromatic herbs. This hearty dish is perfect for a cozy evening, bringing the essence of traditional Spanish flavors to your vegan table.

Ingredients

• Leeks - 2 large, chopped
• Potatoes - 300 grams, diced
• Carrots - 100 grams, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 600 milliliters
• Bay leaves - 1
• Thyme - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped leeks and sauté for about 5 minutes until they begin to soften.
3. Stir in the minced garlic, diced potatoes, carrots, and celery, cooking for another 5 minutes.
4. Pour in the vegetable broth and add the bay leaf and thyme.
5. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
6. Season with salt and black pepper to taste.
7. Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 34 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 640 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.6 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories while providing a satisfying and filling meal.

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