Sopa De Verduras - Easy & Healthy -

Sopa De Verduras - Easy & Healthy

Sopa De Verduras is one of my favorites because it’s so healthy and delicious! Use whatever vegetables you have at hand but I do recommend you incorporate most of them. I know you’re going to love this vegetable soup! This soup serves 8 people but you can also make this much as a meal prep for the week!

Course Main Dish, Side Dish, Soups

Cuisine Mexican

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 110kcal

Author Ana Frias

Equipment

7 quart pot or larger

Ingredients

2 Tbsp Vegetable or avocado oil
½ medium onion chopped into small chunks
3 large carrots chopped into small chunks
2 celery sticks chopped into small chunks
2 whole garlic cloves peeled
6 cups vegetable stock use homemade or from a box
1 8 oz can tomato sauce
2 whole corn on the cob or 2 cups of frozen corn kernels if using fresh, remove the kernels off the cob
3 cups potatoes. About 3 large white potatoes or 2 medium russet potatoes. cut into 1 inch squares (peeled or wash well if using the skin)
1 chayote
2 cups fresh green beans (a large bunch)
½ tsp bouillon (your preferred brand) optional
1 tsp black pepper
1 ½ Tbsp Kosher salt
2 large zucchinis (light green Mexican squash or the dark green kind wil work)
4 cups broccoli
½ small cabbage chopped into 1 inch squares
1/2 cup cilantro chopped

Instructions

Heat two tablespoons of the vegetable or avocado oil in a large stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery.
Cook, stirring often until the vegetables have softened and the onions are translucent; about 5 minutes.
Add the broth, tomato sauce, corn, potato, chayote, green beans and bouillon. Add the salt & pepper too and mix well.
Cover and bring to a boil. Once boiling, lower heat to Medium-low and cook for 10 minutes.
Add the zucchini, broccoli, cabbage & cilantro and mix to integrate all vegetables into the broth. Cover and cook for 10 more minutes.
Remove from heat and rest for 10 minutes before serving. Remove the garlic and taste for salt & pepper add more if needed according to taste.
Serve with hot sauce and drizzle some fresh lime juice.

Notes

Store: This Sopa will last up to one week in the refrigerator covered with a tight lid.
Reheat: You can reheat in microwave or in a small saucepan on low heat. You don't want to over cook the vegetables so just enough to make the vegetables hot.

Nutrition