Spanish vegetable purée (puré de verduras)
The everyday Spanish supper purée: potato, carrot, leek, courgette and green beans simmered until soft and blended with a generous glug of olive oil. Use whatever vegetables you have; for children it is sometimes cooked with a piece of chicken.
- 50 minTime
- 25 minHands-on
- 4Portions
- ≈ €0.95per portion
- 310kcal per portion
Ingredients for 4 portions
- 600 gPotato, in chunks
- 3Carrots, in chunks
- 1Leek, sliced
- 1Courgette, in chunks
- 150 gGreen beans, trimmed
- 1Yellow onion, in chunks
- 2 tbspOlive oil, for frying
- ≈ 800 mlWater
- to tasteSalt
- 2 tbspOlive oil, to blend in
Method
- Peel the potatoes, carrots and onion and cut them into chunks. Wash the leek and courgette and cut them into pieces. Top and tail the green beans and halve them.
- Heat the oil in a large saucepan and gently fry the onion and leek over a medium heat for 5 minutes, until soft.
- Add the rest of the vegetables, pour in the water and season with salt. Bring to the boil.
- Cover and simmer for about 25 minutes, until all the vegetables are tender.
- Add the olive oil and blend until smooth with a stick blender. Thin with a little water if it is too thick, season with salt and serve hot.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
