Sopa de Verduras (Mexican Vegetable Soup)

Three white bowls filled with vibrant Mexican sopa de verduras are arranged on a light gray surface. The soup includes diced carrots, potatoes, green beans, and peas in a rich, red broth. A pair of silver spoons with wooden handles and a gold spoon rest on a folded gray cloth beside the bowls.

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Sopa de Verduras (Mexican Vegetable Soup)

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.

servings

Calories: 99kcal

Ingredients

1 medium onion
2 cloves 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

Course: Soup

Cuisine: Mexican

Diet: Vegan

Keyword: healthy mexican soup, mexican soups

Author: Alejandra Graf