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 minutesmins
Cook Time 40 minutesmins
Course Soup
Cuisine Paraguayan
Servings 4
Calories 532kcal
Ingredients
3tablespoonsolive oil
2medium onionsdiced
3sticks celerydiced
2medium carrotsdiced
1medium leekcut in half then thinly sliced
1green bell pepperdiced
1red bell pepperdiced
2red chillifinely diced
300mlwhite wineoptional
2tablespoonstomato purée
2teaspoonsdried oregano
2teaspoonspaprika
2bay leaves
4medium tomatoesdiced
400mlvegetable stock
1tin coconut milk
1tablespoonvegan fish sauceoptional
1teaspoonfreshly cracked black pepper
1tin hearts of palm
100gvegan feta
2tablespoonschopped 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.