Andalusian "Sopa Perota" Recipe: Traditional soup with fresh ingredients and authentic flavors
This week, I want to share a special vegan soup you've likely never heard of or tasted. This recipe is quick, easy, and inexpensive; you only need a selection of garden vegetables and hard bread from the day before as the original recipe.
I tried it for the first time during my recent visit to the Guadalhorce Valley and the Caminito del Rey, and though it's pretty simple, it's delicious!
Perota soup is a well-known dish in Malaga, so much so that the first weekend of October is celebrated as its day in Alora, where it originated.
This delight was a meal that field workers used to prepare during their breaks, using vegetables from their gardens to create a nutrient-rich soup. The workers made a base of hard bread on the plate and then served the soup over a base before eating. It was an excellent lunch to regain strength and continue their tasks in the field.
This Andalusian recipe is one of those dishes that perfectly reflects the basic vegetables of the Spanish garden.
I hope you will enjoy this delicious recipe as much as I did!
"Sopa Perota" recipe
- Preparation time 10 min
- Cooking time 30 min
- Tiempo total 40 min
Ingredients 4 Serves
- 400 g / 0,8 lb / 14 oz, a loaf of bread, "Pan Cateto"
- 400 g / 0,8 lb / 14 oz, tomatoes
- 100 g / 0,2 lb / 3,5 oz, green peppers
- 150 g / 0,3 lb / 5,3 oz, onions
- 400 g / 0,8 lb / 14 oz, sliced potatoes
- 100 g / 0,2 lb / 3,5 oz, green asparagus
- 4 cloves of garlic
- 1 l of water
- 150 ml / 1/2 cup, extra virgin olive oil
- Salt to taste
- Sprig of Mint
- Pepper to taste
- Pour the extra virgin olive oil into a pot or casserole and place it over medium heat.
- Fry the sliced potatoes until they are gold and soft in the middle. Keep them on a plate with kitchen paper to use later.
- In the same pot with the same olive oil, add chopped garlic and cook it until it gets colour, then add the onion, green pepper and asparagus chopped in small dice. Add a pinch of salt and cook for 10 to 15 minutes until it takes on colour.
- Add the chopped tomatoes, mix them well and cook for another 10 minutes approximately, until the liquids evaporate and it has this appearance.
- Have salted water boiling separately, ready to moisten the sofrito when it is the moment.
- Once added the water, correct the salt and add white pepper.
- Boil for another 2 minutes approximately to settle the flavours.
- Now we would be prepared to assemble the dish, which is one of the keys to making it authentic.
- On a clay plate, crumble the bread forming a base that will absorb most of the liquid.
- Once the bread is placed, serve a spoonful of soup on top with enough liquid to soak the bread.
- The Perota soup should be moist and dry simultaneously, and you should let it settle for a few minutes before eating it.
- Then add the fried sliced potatoes and a sprig of mint to decorate.
- This dish depends on the year's season; it can be served with different garnishes.
- In winter, it is served with slices of orange and olives, and in summer with slices of cucumber.
After eating this dish with so much history and peculiarity, I can tell you it is delicious. I hope you like it, and if you can visit this beautiful area of Malaga Andalucia, remember to try a good Sopa Perota among the different delicacies of the place.
Have a tasty day!