Porrusalda
Sopas • España
Acerca de Porrusalda
Basque leek and potato soup — peasant simplicity, sometimes with salt cod or carrot.
How to Make Porrusalda (Traditional & Healthy Version)
Porrusalda is a classic Basque soup from northern Spain, cherished for its simplicity, comforting flavors, and nourishing ingredients. This vegetable-based dish centers around leeks (porru in Basque), potatoes, and carrots, simmered together to create a light yet deeply flavorful broth. Traditionally enjoyed in Euskadi (the Basque Country), Porrusalda is a testament to the region’s love for seasonal produce and rustic, home-cooked meals. The name Porrusalda literally means 'leek broth,' reflecting the dish’s starring ingredient. Its gentle sweetness and delicate aroma make it especially popular during the colder months, when locals seek warmth and nutrition in every spoonful. Today, it remains a staple in Spanish households and is gaining popularity internationally as a vegan, low-calorie soup that suits modern, health-conscious lifestyles. Porrusalda is an excellent choice for those looking to explore authentic Spanish cuisine while keeping their meals light and full of flavor.
Ingredientes(para 1 medium soup bowl)
- 2 large Leeks (cleaned and sliced (porru))
- 2 medium Potatoes (peeled and cut into chunks)
- 2 medium Carrots (peeled and sliced)
- 1 small Onion (finely chopped)
- 1 Garlic clove (minced)
- 1 tablespoon Olive oil (extra virgin)
- 4 cups Vegetable broth (preferably homemade or low-sodium)
- 1 Bay leaf
- to taste Salt
- to taste Black pepper (freshly ground)
- 1 tablespoon Parsley (chopped, for garnish) - opcional
Instrucciones
- 1
Prepare all vegetables: clean the leeks thoroughly, peel and chop potatoes and carrots, and finely chop the onion and garlic.
5 minutes
Soak sliced leeks in water to remove all grit.
- 2
Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until translucent and fragrant.
3 minutes
Stir constantly to avoid browning the garlic.
- 3
Add the sliced leeks and carrots to the pot. Sauté gently for 3-4 minutes, allowing the leeks to soften.
4 minutes
Sweating the leeks brings out their natural sweetness.
- 4
Add the potato chunks, bay leaf, and vegetable broth. Stir well and bring to a gentle boil.
3 minutes
Use a high-quality broth for the best flavor.
Por qué este platillo es saludable
This Porrusalda recipe delivers maximum nutrition with minimal calories and fat. It is entirely vegan, free from cholesterol, and does not contain processed ingredients. The focus on fresh vegetables ensures a high intake of micronutrients while keeping the dish light and suitable for weight management, diabetes, and heart-healthy eating plans. If you’re seeking a wholesome, filling soup that aligns with healthy lifestyle goals, Porrusalda is an outstanding choice.
Porrusalda is an excellent source of vitamins and minerals, including vitamin A from carrots, vitamin C and potassium from potatoes, and antioxidants from leeks. With only 38 calories per serving, it is an ideal low-calorie meal that fits perfectly into calorie-controlled diets. The soup is naturally low in fat, provides complex carbohydrates for sustained energy, and contains dietary fiber that supports digestion. Its plant-based ingredients also contribute to cardiovascular health and immune function.
Consejos
- 💡Tip 1: Use only the white and light green parts of the leeks for the sweetest flavor.
- 💡Tip 2: For a smoother soup, mash a few potato pieces into the broth before serving.
- 💡Tip 3: Add a squeeze of lemon just before serving to brighten the flavors.
Conservación y servicio
Allow Porrusalda to cool before transferring to an airtight container. Refrigerate for up to 3 days. Gently reheat on the stovetop, adding a splash of water or broth if needed.
Mejor momento para servir: Breakfast or Lunch
Información nutricional
| Nutriente | Por 100 g |
|---|---|
| Energía | 38.0 kcal |
| Proteínas | 1.0 g |
| Carbohidratos | 8.0 g |
| Grasas totales | 0.0 g |
| Fibra | 1.0 g |
