Mexican Inspired Vegetable Soup
User Reviews
5
Mexican Inspired Vegetable Soup
Description
Starting with sautéed garlic and onions, this vegetable soup incorporates carrots, celery, broccoli, and canned hominy cooked in water with vegetable bouillon cubes. Lime juice adds brightness, while fresh cilantro added at the end enhances the freshness. Salt and pepper adjust seasoning to taste. Optional ingredients like cooked quinoa and diced tofu can be added just before serving for added texture and protein.
The soup offers a combination of tender cooked vegetables and hominy kernels, delivering varied textures. The use of lime and cilantro gives it a Mexican flair without heavy spices. It can be enjoyed as a light meal or starter and pairs well with fresh bread or light sides.
The recipe is compatible with pressure cookers, reducing overall cooking time significantly while maintaining the vegetable integrity and flavors. Oil can be substituted with water for sautéing to keep it light.
Ingredients
- 1 Tablespoon canola oil or vegetable oil; or ¼ cup water
- 3 small garlic cloves, minced
- 1 medium onion red, white, or yellow
- 2 carrot thinly sliced
- 2 ribs celery thinly sliced
- 2 cups broccoli frozen or fresh, chopped
- 15.5 ounces hominy canned, drained
- 1 Tablespoon lime juice about ½ a lime
- 4 cups of water
- 2 vegetable bouillon cubes
- 1/2 cup cilantro minced
- salt to taste
- black pepper to taste
- 2 cups quinoa cooked, optional
- 1 cup tofu extra firm, diced, optional
Instructions
- In a large pot over medium-high heat, heat the oil (or water).
- Add the garlic and onion and sautee until the onion becomes tender and translucent.
- Add the carrots, celery, broccoli, hominy, and lime juice.
- Pour in the water and bouillon cubes (or broth). Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Stir in the cilantro and add salt and pepper. If you’re using quinoa and/or tofu, you can stir that in before serving.
Notes
- The soup can be made in a pressure cooker by combining all ingredients except the oil and cooking on high pressure for 3 minutes before finishing.
- Use water instead of oil for sautéing to reduce fat content if desired.
- Adding cooked quinoa and tofu before serving boosts protein content and makes the soup more filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 831mg | 35% |
| Potassium | 622mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 5612IU | 112% |
| Vitamin C | 47mg | 52% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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