Vegan Pira Caldo – Paraguayan Soup

Vegan Pira Caldo, a vegan take on a traditional Paraguayan fish soup. Made with hearts of palm and vegetables in an aromatic coconut milk broth. Finished off with vegan cheese and fresh coriander.

Vegan Pira Caldo Ingredients

Traditionally Pira Caldo is made with river fish, milk and soft white cheese. To veganize it we used hearts of palm. Its delicate texture and taste work great as a replacement for fish. The flavour of coconut milk works well with the other ingredients. The cheese is harder to replicate as plant-based cheese tends to dissolve into the soup too quickly. We found adding some vegan feta when serving gets the best results. 

Serving Vegan Pira Caldo

Serve Pira Caldo hot as a tasty lunch or lighter dinner. Perfect served with a warm fresh slice of Sopa Paraguaya. We have an easy to follow recipe for Vegan Sopa Paraguaya.

Vegan Sopa Paraguaya – Paraguayan Cornbread

A vegan take on the National dish of Paraguay. A colourful and tasty cheese and onion Cornbread. Delicious served with a soup or stew or on its own as a treat.

Check out this recipe

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Vegan Pira Caldo – Paraguayan Soup

Vegan Pira Caldo, a vegan take on a traditional Paraguayan fish soup. Made with hearts of palm and vegetables in an aromatic coconut milk broth. Finished off with vegan cheese and fresh coriander.

5 from 2 votes

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Soup

Cuisine Paraguayan

Servings 4

Calories 532 kcal

Ingredients

  

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• 3 tablespoons olive oil
• 2 medium onions diced
• 3 sticks celery diced
• 2 medium carrots diced
• 1 medium leek cut in half then thinly sliced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 2 red chilli finely diced
• 300 ml white wine optional
• 2 tablespoons tomato purée
• 2 teaspoons dried oregano
• 2 teaspoons paprika
• 2 bay leaves
• 4 medium tomatoes diced
• 400 ml vegetable stock
• 1 tin coconut milk
• 1 tablespoon vegan fish sauce optional
• 1 teaspoon freshly cracked black pepper
• 1 tin hearts of palm
• 100 g vegan feta
• 2 tablespoons chopped coriander

Instructions

 

• Heat the oil in a large stockpot over medium heat. Once hot add the diced onions, celery, carrots and the sliced leek. Add a good pinch of salt and sauté until the onion is soft and translucent, around 8 minutes.
• Add the diced green and red bell peppers and the red chilli. Continue to sauté for 4 minutes.
• Pour in the white wine, if using, and simmer until reduced by half, around 8 minutes.
• Now add the tomato purée, dried oregano, paprika, bay leaves and diced tomatoes. Continue to cook until the diced tomatoes start to break down, around 5 minutes.
• Add the vegetable stock, coconut milk, vegan fish sauce and freshly cracked black pepper. Bring to a boil and reduce the heat to a gentle simmer. Cover the pot and simmer for 10 minutes.
• Slice the hearts of palm into thin discs then add to the soup. Continue to simmer for 5 minutes.
• Taste and adjust the seasoning, the amount of salt needed will depend on salt levels in the stock and vegan fish sauce. We didn’t need to add any salt.
• Serve your Vegan Pira Caldo with a good sprinkling of vegan cheese and chopped fresh coriander.

Nutrition

Calories: 532kcalCarbohydrates: 37.1gProtein: 7.5gFat: 34.8g

Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!