This Mexican vegetables soup or Sopa de milpa is filled with authentic Mexican flavors and vegetables. Poblano peppers, zucchini (calabacitas), mushrooms, zucchini blossoms, and corn, served with tortilla chips (affiliate link) and avocado slices; it’s basically a dream.
This is a perfect vegan (or vegetarian if you add cheese ) soup that comes together under 30 minutes.
Why will you love this recipe?
This soup is one of my favorite soups ever; I love everything about it. The smell, the taste, and the combination of textures. It is also super easy to make and very healthy.
It screams Mexico all over it, even just looking at it. All those tortilla chips on top, the Mexican squash (calabacitas), corn and poblano peppers, and zucchini blossoms.
This is the soup I grew up eating. It’s a recipe my grandmother passed down to my mom and me. There are no specific quantities or measures involved.
Why is it called sopa de milpa?
Milpa is a food-growing system used throughout Mexico. The word milpa comes from the Nahuatl word mil-pa, which translates into “cultivated field.”
It means that is a soup from the vegetables cultivated in the field.
Ingredients for this mexican vegetables soup
- Poblano peppers.
- Mexican squash, in Spanish, we call them calabacitas. Their taste is very similar to zucchini, so feel free to substitute it with yellow squash or summer squash.
- Cremini mushrooms, you could also use portobellos or white mushrooms.
- I use fresh or frozen corn, so feel free to use the one you like best.
- Zucchini blossoms, if you find them fresh, use them; they are the best. But you can always use canned or jarred zucchini blossoms. You can find them in the Latin foods section of your supermarket or online.
Other ingredients are vegetable oil, diced onions, and chopped garlic. Also, you will need vegetable broth (affiliate link) or water and Mexican oregano or spearmint.
For serving
- Tortilla chips (affiliate link). You can use homemade tortilla chips, baked or fried. But if you are in a hurry, you can always use storebought.
- Avocado, sliced or diced avocado.
How to make Mexican vegetable soup?
- Heat oil in a Dutch oven over medium high heat for 20 seconds. Add the onion, garlic, and poblano pepper. Cook until fragrant. Add the Mexican zucchini, mushrooms, corn, and zucchini blossoms.
- Sauté the vegetables for 5 minutes or until softened. Add the liquid, Mexican oregano, salt, and pepper; let it simmer for 15 minutes.
- Taste for seasoning and adjust if necessary. Serve and finish with baked tortilla chips and sliced avocado.
Other recipes that you may like:
I’m always so happy when I get home at dinner and have this Mexican vegetable soup waiting for us. This soup has the perfect combination of vegetables; the poblano pepper gives it a mild spiciness without overpowering the flavor of the zucchinis and the zucchini blossoms.
And the corn flavor and crunchiness of the tortilla chips round all the flavors in the soup. Have it as an entree and follow it with Vegan Mexican albondigas, brown rice and a good salad.
Here is the recipe for this Mexican vegetable soup and I hope you like it. If you do, please share it on Instagram or FB so I can see your creations. It would also be fantastic if you could share your ideas and comments in the comment section. And don’t forget to rate it with 5 stars.
Mexican vegetable soup
Ingredients
- 1 tablespoon avocado oil olive oil or water
- 1/2 onion chopped
- 2 garlic cloves minced
- 1 poblano pepper stemmed, seeded and chopped
- 2 Mexican zucchini cut into 1/2 in pieces
- 1 cup cremini mushrooms trimmed and sliced
- 1 cup fresh or thawed frozen corn
- 1/2 cup zucchini blossom, canned sliced
- 5 cups vegetable broth water or a combination of both
- 1 teaspoon salt
- pepper to taste
- 1/4 teaspoon dried Mexican oregano
To serve
- baked or fried tortilla chips
- sliced avocado optional
Instructions
INSTRUCTIONS
- Heat oil or water in a Dutch oven over medium heat for 20 seconds. Add the onion, garlic and poblano pepper. Cook until fragrant. Add the Mexican zucchini, mushrooms, corn and zucchini blossoms.
- Sauté the vegetables for 5 minutes or until softened. Add the liquid, Mexican oregano, salt, and pepper; let it simmer for 15 minutes.
- Taste for seasoning and adjust if necessary. Serve and finish with baked tortilla chips and sliced avocado.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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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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