Sopa de Verduras (Mexican Vegetable Soup)
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Sopa de Verduras (Mexican Vegetable Soup)
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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
- 2 Roma tomatoes ripe
- ½ onion
- 1 garlic clove
- 1 celery diced stalk
- 1 teaspoon neutral cooking oil generic cooking 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 carrot peeled and diced
- 2 russet potato small, diced
- 2 zucchini diced, or Mexican grey zucchini
- ¼ cup cilantro chopped
- 1 cup broccoli chopped (see notes
- 1 cup cauliflower chopped (see notes
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.
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