Sopa de Verduras (Mexican Vegetable Soup)
A traditional soup that is delicious, nutritious, filled with a variety of fresh vegetables, and it’s Whole30 compatible.
PREP TIME
10 minutes
COOK TIME
35 minutes
INGREDIENTS
17
Serves: 6
Ingredients
- 222 Roma Tomato, ripe
- .5.5.5 Onion
- 111 Garlic, clove
- 111 Celery, stalk, diced
- 1 tsp1 tsp1 tsp Avocado Oil, or oil of choice
- 2 cups2 cups2 cups Water
- 2 cups2 cups2 cups Vegetable Broth, (or chicken broth)
- 4 oz4 oz4 oz Tomato Sauce
- 1 tsp1 tsp1 tsp Kosher Salt, (plus more to taste)
- .5 tsp.5 tsp.5 tsp Black Pepper, (plus more to taste), ground
- .25 tsp.25 tsp.25 tsp Safflower Petals
- 444 Carrots, peeled and, diced
- 222 Russet Potatoes, small, diced
- 222 Zucchini, (regular or Mexican grey), diced
- .25 cup.25 cup.25 cup Cilantro, chopped
- 1 cup1 cup1 cup Broccoli, chopped (see notes)
- 1 cup1 cup1 cup Cauliflower, chopped (see notes)
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Process
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.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Soups Sugar Alcohol Free Sugar Free Vegan Vegetarian Whole30| 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. | |
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