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Sopa de Verduras (Mexican Vegetable Soup)

Sopa de Verduras (Mexican Vegetable Soup)

by Gemma Aguayo-Murphy
Sopa de Verduras (Mexican Vegetable Soup) is a simple, nourishing soup made with fresh vegetables simmered in a light tomato broth, flavorful, comforting, and naturally gluten-free and dairy-free. This traditional Mexican soup is perfect as a starter, a light lunch, or a healthy weeknight meal that the whole family can enjoy.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 105 kcal

Equipment

  • cutting board
  • Knife
  • Dutch oven or large pot
  • Blender

Ingredients
  

  • 2 ripe Roma tomatoes
  • ½ onion
  • 1 garlic clove
  • 1 diced celery stalk
  • 1 teaspoon oil
  • 2 cups water
  • 2 cups low sodium vegetable broth (or chicken broth)
  • 4 oz tomato sauce
  • 1 teaspoon kosher salt (plus more to taste)
  • ½ tsp ground black pepper (plus more to taste)
  • ¼ teaspoon safflower petals optional, but adds great flavor
  • 4 peeled and diced carrots
  • 2 small russet potatoes, diced
  • 2 diced regular zucchini or Mexican grey zucchini
  • ¼ cup chopped cilantro
  • 1 cup chopped cauliflower
  • 1 cup chopped broccoli (see notes)

Instructions
 

  • 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, cauliflower, 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 when you add the zucchini. You can add an additional cup of water and broth to make sure your soup doesn’t come out too thick.

Nutrition

Serving: 430gCalories: 105kcalCarbohydrates: 20gProtein: 3gFat: 2.5gSaturated Fat: 0.4gSodium: 470mgPotassium: 620mgFiber: 5gSugar: 6gVitamin A: 4900IUVitamin C: 33mgCalcium: 65mgIron: 1.4mg
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