Nourishing Immune-Boosting Vegan Cachupa Broth

Cachupa, also known as “hominy” in America, is one of the national dishes of Cape Verde and can be found everywhere, with each restaurant having their own recipe. Cachupa is traditionally made with meat, so this broth is inspired by the concept of the original soup.

This nourishing soup goes wonderfully with potato farls, which is an Irish quick bread you also can find the recipe for below.

Vegan Cabucha broth




Cachupa Broth:

  • 1/2 cup cachupa (hominy), soaked overnight
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 leek, thinly sliced
  • 1 carrot, peeled and diced
  • 1 can diced tomatoes
  • 5 cups vegetable stock
  • 1 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 cans black-eyed peas
  • 2 cups spinach, packed
  • 1/2 cup fresh parsley

Potato Farls:

  • 4 medium potatoes, peeled and quartered
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon olive oil


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To Make the Cachupa Broth:

Rinse off the soaked cachupa and place in a pan of boiling water. Boil until the cachupa is soft, approximately 30 minutes.

While the cachupa is cooking, heat the olive in a large stock pot over medium-low heat, add the onions and cook until soft, about five minutes. Add the garlic, leek and carrot and continue to cook for a further five minutes.

Pour in the can of tomatoes and vegetable stock, turn up the heat and bring to the boil. Reduce heat, cover and simmer for about 15 minutes.

Add the salt, pepper, black-eyed peas and the now soft drained cachupa and add to the broth, stir through and simmer for a few minutes to heat the beans.

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Stir through the spinach just before serving and sprinkle on the parsley.

To Make the Potato Farls:

Place the potatoes in a pan of salted boiling water and boil until soft, approximately 10 minutes. Strain and leave to steam until potatoes are dry

Mash potatoes with the olive oil and salt, then knead in the flour. Turn out onto a floured surface and pat dough into a large 12-inch round.

Heat a large skillet on a medium heat and lightly flour the surface.

Slice the round of dough into four or eight slices. Carefully lift and place in the skillet

Cook until browned and golden on the bottom, approximately 5-10 minutes, then flip and cook the other side on a medium heat

Once the bread is cooked and browned on either side and it has firmed up, serve up warm alongside soups and stews. I also love to eat this warm with just vegan butter and jam on top.

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