This Mexican vegetable soup or Sopa de Milpa, is filled with authentic Mexican flavors and vegetables: poblano peppers, zucchini (calabacitas), mushrooms, zucchini blossoms, and corn. It’s served with tortilla chips and avocado slices; it’s basically a dream.
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.” This means that it is a soup made from vegetables cultivated in the field.
Ingredients for this Mexican vegetables soup
- Poblano peppers.
- Mexican squash, or calabacitas in Spanish, has a similar taste to zucchini, so feel free to substitute it with yellow or summer squash. (Check out my Mexican calabacitas recipe—it is so good!)
- 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.
- If you find zucchini blossoms 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. You will also need vegetable broth or water and Mexican oregano or spearmint.
For serving
- Tortilla chips. You can use homemade tortilla chips, baked or fried, but if you are in a hurry, you can always use store-bought.
- 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, and simmer for 15 minutes.
- Taste for seasoning and adjust if necessary. Serve and finish with baked tortilla chips and sliced avocado.
Mexican vegetable soup
This soup is one of my favorite Mexican dishes. I love everything about it. The smell, the combination of textures and how natural and healthy it is. I grew up eating this soup; this recipe has been in my family forever; it was given to my mom by my grandmother and from my mom to me.
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
Calories: 79kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1178mgPotassium: 338mgFiber: 2gSugar: 6gVitamin A: 744IUVitamin C: 31mgCalcium: 22mgIron: 1mg
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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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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