A Hearty Vegetable Stew to Warm Your Soul | Delicious Recipe from Spain
This Potaje de Verduras is Spain´s version of a Hearty Vegetable Stew. It´s packed with a ton of flavors, super nutritious and all done in just 40 minutes. Serve this stew next a bottle of Spanish wine for a heartwarming and delicious meal.
To make this stew, you can use whatever vegetables you like or whatever you have on hand. I used the vegetables that are typically added in Spain. Which are: Onions, garlic, bell peppers, carrots, mushrooms, tomatoes and potatoes.
What really takes this stew to the next level is the thickener. Made with just garlic, slices of baguette, saffron and parsley. It not only helps to thicken the stew, but it also gives it a beautiful lift of flavors.
TIPS & TRICKS to Make this Recipe: This stew will hold for up to 5 days in the fridge and up to 3 months in the freezer. Just add in some water when you reheat it, as the thickener will absorb most of the liquid.
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Watch the Video Below on How to Make this Hearty Vegetable Stew
Hearty Vegetable Stew | Potaje de Verduras
- 6 tbsp extra virgin olive oil 90 ml
- 1 onion
- 6 cloves garlic
- 1 green bell pepper
- 1 red bell pepper
- 1 carrot
- 8 white mushrooms
- 4 small potatoes
- 2 tomatoes
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1 tsp dried thyme 1 gram
- 1 tbsp sherry vinegar 15 ml
- 2 slices baguette
- 1/4 tsp saffron threads .17 grams
- 2 tbsp chopped parsley 8 grams
- 2 bay leaves
- pinch sea salt
- dash black pepper
Roughly chop the onion, thinly slice 4 cloves of garlic, cut the bell peppers into small bite-sized pieces, thinly slice the carrot (peeled) and slice the mushrooms (cleaned) into 1/4 inch (.635 cm) thick slices
Heat a stock pot with a medium-high heat and add in 1/4 cup (60 ml) extra virgin olive oil
After 1 minute add in all the chopped vegetables, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the paprika, thyme and sherry vinegar, quickly mix together, then add in the 2 tomatoes finely grated, mix together and simmer
Meanwhile, cut the potatoes (peeled) into small 1/2 inch (1.25 cm) thick pieces
Once the grated tomatoes have thickened, about 4 minutes, add in the potatoes and season generously with sea salt & black pepper, mix together, then add in enough cold water to cover the ingredients by 1/2 inch (1.25 cm) and add in the bay leaves
Once the water comes to a boil, place a lid on the stock pot and lower to a low-medium heat
Meanwhile, heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, cut the slices of baguette into small squares and remove the skins from 2 cloves of garlic, add the garlic and baguette pieces into the hot pan, mix continuously and go for 3 minutes or until the ingredients are golden fried
Add the fried garlic and baguette pieces into a mortar, along with the saffron, chopped parsley and a kiss of sea salt, using a pestle pound down on the ingredients until you form a paste like texture
After simmering the stew for about 20 minutes and the potatoes are cooked through, add the garlic and bread paste, give it one final mix, then remove from the heat
Transfer into shallow bowls and garnish with fresh parsley, serve at once, enjoy!
Get the Spanish Paprika I used to make this Recipe
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