🛒 Ingredients
- 500g assorted mushrooms (portobello, shiitake, etc.)
- 2 medium onions
- 3 cloves garlic
- 1 large red bell pepper
- 2 large tomatoes
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- to taste salt and black pepper
- 2 liters vegetable broth
- 1/4 cup fresh chopped cilantro
👨🍳 Step-by-step instructions
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Step 1: Prepare the grill over medium‑high heat. Meanwhile, cut the mushrooms and vegetables into large pieces and season with salt, pepper and smoked paprika.
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Step 2: Place the mushrooms and vegetables on the grill and cook for 5–7 minutes per side, or until browned and tender.
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Step 3: In a large pot, heat a little olive oil over medium heat. Add the chopped onions and garlic and sauté until softened.
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Step 4: Add the ground cumin, vegetable broth, and the grilled mushrooms and vegetables to the pot. Bring to a boil and simmer for 10–15 minutes, or until the broth is hot and flavorful.
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Step 5: Serve the chupe hot, garnished with fresh chopped cilantro and a pinch of black pepper.
💡 Chef's tip
To give the dish an authentic touch, be sure to use a good homemade vegetable broth. You can also add a splash of dry white wine for a hint of acidity.
📝 Our take
Este chupe de mariscos vegano te lanza directo al corazón del puerto, con la textura de la papa y el perfume ahumado del pimentón. Cada cucharada combina la suavidad del coco con el crujido de los champiñones marinos, creando un contraste que engancha el paladar. Es una versión que respeta la raíz marinera sin sacrificar la ética vegana, y resulta tan reconfortante como un día de niebla en la costa. Si buscas un plato que cuente historia y sorprenda, aquí lo tienes.
🍷 Wine & food pairing
Sirve este chupe con un Albariño de la DO Rías Baixas; su acidez cítrica y notas salinas equilibran la cremosidad del coco y realzan el perfume de las algas.
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