Porrusalda (leek and potato stew) with pumpkin

40 min
Suitable for vegans
Type of dish: Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Leeks, 0.3 kg
Potatoes 1.25 kg
Onion 0.1 kg
Pumpkin 0.5 kg
Onion 0.3 kg
Carrots 0.15 kg
Green leek 0.45 ud
Parsley 0.003 g
Water 1.5 l
  • Make a white stock.
  • Chop the onion into thin brunoise and then sauté.
  • Clean the leek and then chop into 2 or 3 cm pieces depending on the thickness of the leeks. Add it to the half sautéed onion.
  • Peel, clean and roughly chop the potato. Chop the pumpkin into 2 cm cubes.
  • Add the potato and pumpkin to the vegetables and then sauté everything together.
  • Add the white stock and then let cook until the potatoes are done. It should be around 25 minutes.
  • Adjust to taste and the thickness.
Nutritional information (1 portion)
Fiber 14.01 g
Saturates 0.41 g
Monounsaturated fatty acids 0.03 g
Polyunsaturated fatty acids 0.78 g
Cholesterol 0.0 mg
Calcium 276.84 mg
Iron 5.28 mg
Zinc 1.5 mg
Vitamin A 592.85 ug
Vitamin C 113.48 g
Folic acid 262.81 ug
Salt (Sodium) 85.32 mg
Sugars 22.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.