Sopa de Verduras (Mexican Vegetable Soup)

Name: Sopa de Verduras (Mexican Vegetable Soup)
Prep time: 10 min
Cook time: 35 min
Yield: 6 serving
Ingredients: 2 ripe roma tomatoes; ½ onion; 1 garlic clove; 1 diced celery stalk; 1 teaspoon oil; 2 cups water; 2 cups vegetable broth (or chicken broth); 4 oz tomato sauce; 1 teaspoon kosher salt (plus more to taste); ½ tsp ground black pepper (plus more to taste); ¼ teaspoon safflower petals; 4 peeled and diced carrots; 2 small russet potatoes, diced; 2 diced regular zucchini or Mexican grey zucchini; ¼ cup chopped cilantro; 1 cup chopped broccoli (see notes); 1 cup chopped cauliflower (see notes)

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Prep Time
10 mins
Cook Time
10 mins
Servings
6
Course
Soup
Cuisine
Mexican

Sopa de Verduras (Mexican Vegetable Soup)

Iris Warren

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A traditional soup that is delicious, nutritious, filled with a variety of fresh vegetables, and it’s Whole30 compatible.

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Ingredients

Servings

2 ripe roma tomatoes
½ onion
1 garlic clove
1 diced celery stalk
1 teaspoon oil
2 cups water
2 cups vegetable broth (or chicken broth)
4 oz tomato sauce
1 teaspoon kosher salt (plus more to taste)
½ tsp ground black pepper (plus more to taste)
¼ teaspoon safflower petals
4 peeled and diced carrots
2 small russet potatoes, diced
2 diced regular zucchini or Mexican grey zucchini
¼ cup chopped cilantro
1 cup chopped broccoli (see notes)
1 cup chopped cauliflower (see notes)

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Instructions

Blend the tomato, onion and garlic in a blender or food processor until smooth.
In a large Dutch oven, sauté the diced celery in a teaspoon of hot oil. Then, add in the blended tomato mix. Sauté for 2 minutes on medium low heat.
Add the water, broth, tomato sauce, salt, pepper and safflower petals.
Bring to a boil, then simmer for 5 minutes.
Add the diced carrots and potatoes. Simmer for another 5 minutes.
Add the diced zucchini, chopped cilantro, and season with additional salt and pepper to taste.
Continue simmering for another 5-10 minutes or until the carrots and potatoes are fork-tender but not falling apart.
Serve with a squeeze of lime juice, a dash of hot sauce or with tortillas and jalapeño salsa.
Store in an air-tight container in the refrigerator for up to 4 days.

Notes

For a variation, instead of sautéing the celery, blend it with the tomatoes, onion and garlic. This will give the broth a little bit of a different flavor.
If you like, add a cup of chopped broccoli, cauliflower or both when you add the zucchini. Add an additional cup of water and broth to make sure your soup doesn’t come out too thick.
See blog post for more notes and variations.