When the temperature drops, there’s nothing like a steaming bowl of soup to warm you up. And if you’re looking for a healthy, easy, and delicious way to do that, look no further than the traditional Mexican “Sopa de Verduras” (vegetable soup). This soup is a comfort food and an excellent way to use those leftover vegetables in your fridge.
About Mexican Vegetable Soup
Mexican vegetable soup, or “Sopa de Verduras,” as it’s called in Mexico, is a vibrant and nutritious dish. It’s packed with various vegetables, each with a unique flavor and texture. The beauty of this soup lies in its versatility; you can use whatever vegetables you have on hand, fresh or frozen. Typically, it includes carrots, potatoes, zucchini, and corn, but feel free to get creative!
The soup base is usually a simple blend of garlic, onion, and tomatoes, sautéed in a bit of oil to bring out their natural sweetness. In some families, the name for this delicious soup is Caldo de Verduras.
Ingredients
- For the broth (cald0 in Spanish): Onion, garlic and tomatoes. I prefer Roma tomatoes, but as I said before, this soup is perfect for using everything you have in the fridge.
- For the soup: carrots, zucchini, corn, peas, celery, russet potatoes (not pictured), green beans.
- Water or vegetable broth. I prefer using plain water instead of vegetable broth. I love how simple water becomes a tasty broth with all the vegetables simmering.
Vegetable Substitutions
One of the best things about “Sopa de Verduras” is its adaptability. No zucchini? No problem! You can substitute it with chayote, summer squash, or calabacitas. Not a fan of corn? Do not add it; if you only have frozen vegetables, add them.
One of the significant advantages of making soup is using up all the vegetables you have in your fridge while cleaning it. This flexibility makes it an ideal recipe for cleaning your vegetable drawer without compromising taste or nutrition.
I would probably add all the vegetables in my fridge but broccoli and cauliflower, just because they will get mushy and overcooked, and I don’t like them.
How To Make Sopa De Verduras Step-by-Step Recipe
- Prep all your veggies, peel and cut the carrots, dice the potatoes and zucchini.
- Blend the tomatoes, onion, and garlic with one or two cups of water. Let the blender run for a little bit longer, and when it is completely smooth, add it to a soup pot with olive or vegetable oil. Let it cook for 5 minutes or until it changes color over medium heat.
- Add the vegetables and a good pinch of salt. Add the rest of the liquid and simmer for 15 to 20 minutes. The perfect queue is one when the potatoes are fully cooked.
How to serve Mexican sopa de verduras
I like to serve it with a big squeeze of lime juice, diced avocado, and a rolled corn tortilla on the side. It also tastes fantastic with fresh chopped red onion and fresh cilantro.
If you like spicy food, finish with a big spoonful of freshly made Mexican salsa or a sliced serrano or jalapeño chile.
Storing Tips
Proper storage is crucial. The soup can be kept in the refrigerator or freezer, but choosing the proper containers is critical to preserving its flavor and freshness.
Reheating Instructions
The method of reheating is just as important as the cooking process. Whether on the stovetop or in the microwave, there are ways to ensure the soup retains its original charm.
Other Mexican Soups you will love
- Lentil Soup
- Tortilla soup
- Caldo de pollo, Vegan Mexican Chicken Soup
- Pozole
- Black Bean Pozole
- Vegetable and pasta soup
- Calabacitas soup
- Sopa de Milpa, Mexican Garden Vegetable soup
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Sopa de Verduras (Mexican Vegetable soup
Equipment
- 7 quart pot or larger
Ingredients
- 1 medium onion
- 2 cloves of garlic
- 4-6 Roma tomatoes
- 2 tablespoons vegetable or olive oil
- 2 carrots peeled and diced
- 2 zucchini or calabacitas diced
- 2 medium potatoes diced
- 2 celery sticks diced
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 1 cup halved or sliced green beans
- 2 teaspoons Kosher salt 1 teaspoon if using sea salt
- 6 cups water or vegetable broth
- Diced avocado
- Chopped fresh cilantro optional
- Lemon juice optional
Instructions
- Before you start cooking, make sure to prepare your vegetables. Peel and cut the carrots, dice the potatoes and zucchini.
- Next, blend the tomatoes, onion, and garlic with one or two cups of water until you get a smooth consistency. Pour the mixture into a soup pot with olive or vegetable oil and cook over medium heat for about 5 minutes or until the color changes.
- Add the prepared vegetables, plus the frozen ones and a good pinch of salt. Pour in the remaining liquid and let the soup simmer for 15 to 20 minutes. You’ll know it’s ready when the potatoes are fully cooked.
- SErve as you wish but it tastes best with lime juice and diced avocado.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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