This soup is based on the classic ‘puchero’ soup of Andalucia, southern Spain. The regular version is a broth made with chickpeas, vegetables and lots of cheaper cuts of meat and bone. Traditionally Puchero is consumed as a first dish, with the meats being served as the second dish, also known as the ‘Pringá‘. The leftovers are then made into croquettes, or another dish called ‘Ropa Vieja‘. Being a peasant dish meant that nothing went to waste.
However this version of puchero is 100% meat free and vegan! The rich savoury flavours are recreated with yeast extract (Marmite) and some miso paste. A little goes a long way and gives it real depth of flavour! This is an all-in-one meal, filling, comforting and very tasty.
I like to use large dried chickpeas, known is Spanish as ‘garbanzas‘ as they have a lovely plump texture and flavour, somewhat sweeter than the smaller chickpeas.
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Pin recipe Description
Easy meat-free version of the classic puchero Spanish dish, packed with flavour and healthy option.
Ingredients
- 250g chickpeas, dry
- 2 tbsp olive oil
- 100 g kohlrabi (approx 1 medium)
- 350 g carrot (approx 3 medium)
- 200 g celery (approx 2 large stalks)
- 1 large onion
- 1 large potato
- 1.5 litres of water
- 1 tsp yeast extract (Marmite)
- 1 tsp miso paste (optional)
- salt to taste
- 9 oz dried chickpeas
- 2 tbsp olive oil
- 3½ oz kohlrabi (about 1 medium)
- 12½ oz carrot (about 3 medium)
- 7 oz celery (about 2 large stalks)
- 1 large onion
- 1 large potato
- 6 cups of water
- 1 tsp yeast extract (Marmite)
- 1 tsp miso paste (optional)
- salt to taste
Instructions
- Soak the chickpeas for at least 8 hours beforehand.
- When ready drain the chickpeas and add to a pressure cooker with the water and the olive oil. Put on a medium heat but do not cover or seal just yet, as the rest of the ingredients need to be added.
- Finely dice the carrots and celery and add to the pan.
- Peel the onion, kohlrabi and potato and add whole.
- Seal the pressure cooker and cook on a medium heat for about 30 minutes. If you are not using a pressure cooker then it needs about twice as long to cook, until the chickpeas are soft.
- Remove from the heat and wait for the pressure cooker to be safe to open.
- Get the onion, the kohlrabi and part of the potato together with some of the liquid and add to a blender. Add the yeast extract and miso paste to the blender and blend until smooth.
- Add this back to the soup and mix well.
- Add salt to taste. It is best to add the salt at the very end because otherwise the chickpeas will not soften properly.
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4.75 from 4 reviews
