Sopa de Verduras (Mexican Vegetable Soup) (Edit recipe)

49 recipes
|
20 followers

A traditional soup that is delicious, nutritious, filled with a variety of fresh vegetables, and it’s Whole30 compatible.

save

View original recipe

PREP TIME

10 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 6

Ingredients

2 Roma Tomato, ripe
.5 Onion
1 Garlic, clove
1 Celery, stalk, diced
1 tsp Avocado Oil, or oil of choice
2 cups Water
2 cups Vegetable Broth, (or chicken broth)
4 oz Tomato Sauce
1 tsp Kosher Salt, (plus more to taste)
.5 tsp Black Pepper, (plus more to taste), ground
.25 tsp Safflower Petals
4 Carrots, peeled and, diced
2 Russet Potatoes, small, diced
2 Zucchini, (regular or Mexican grey), diced
.25 cup Cilantro, chopped
1 cup Broccoli, chopped (see notes)
1 cup Cauliflower, chopped (see notes)

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	118
Fat:	1 g
Carbohydrates:	23 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	549 mg
Fiber:	5 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.

Recommended for You

Ingredients include paid links.

Never Miss a Bite

Get recipes delivered to your inbox every week