Name: Mexican Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Cuisine: Mexican
Ingredients: 8 1/2 cups water; 1 tbsp better than bouillon; 4 garlic cloves, minced; 1 tablespoon olive oil; 1/2 medium onion; 3 medium tomatoes; 2 large carrots; 3 medium potatoes; 1/2 a small cabbage; 1 small chayote; 1 zucchini; 2 ears of corn; 3-4 cups of canned chickpeas or a choice of protein (see above); Salt to taste; Cilantro; Fresh limes; Corn tortillas; Avocado

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Mexican vegetable soup or “caldo de verduras” is a cozy yet simple soup that is packed with flavor and nutrients. The soup base is a blend of tomatoes, onions, and garlic. It’s packed with vegetables like chayote, carrots, cabbage, potatoes, and zucchini making it like a delicious vegan caldo de pollo.

vegan caldo de pollo mexican vegetable soup in a bowl.

This Mexican vegetable soup is perfect for cold winter days or when you’re feeling a bit under the weather. It is very similar to caldo de Pollo (Mexican Chicken Soup) without the chicken. It could be perfect for those looking for a vegan caldo de Pollo recipe.

This soup brings me (and many other Mexicans) some of the best childhood memories! I remember playing outside on cold winter days and then coming inside to cozy up with some delicious Mexican vegetable soup.

This recipe was heavily inspired by my mom’s homemade caldo de pollo. The combination of vegetables and herbs, paired with creamy avocado and lime makes it one of the best most simplest meals ever. This recipe is authentic, nutritious, and super flavorful! For best results make sure to read my tips section.

Why You’ll Love This Recipe

Perfect for Meal Prep: This soup stores well and tastes even better the next day!
Deeply Comforting: A class Mexican soup with a savory charm that feels like a hug.
Wholesome and Nutritious: Packed with fiber, vitamins, and plant-based protein.
Customizable: Choose your favorite vegetables and protein, or mix and match for variety.

Ingredients and Substitutions

vegan caldo de pollo mexican vegetable soup ingredients.

Key Ingredients:

Vegetables: Carrots, zucchini, corn on the cob, cabbage, and potatoes bring classic caldo textures and earthy flavors. Feel free to add green beans, cabbage, and chayote.
Aromatics: Onion, garlic, and fresh cilantro are essential for building a flavorful base.
Broth: Use a high-quality vegetable broth, or create your own with bouillon and water for extra depth. I like using the Better than Bouillon vegetable base.
Protein: Make it a vegan caldo de Pollo soup by adding chickpeas (budget-friendly), Daring vegan chicken (realistic texture), jackfruit (shredded look), or rehydrated soya chunks work beautifully.
Mexican spices and herbs: I like to keep it simple with cilantro but feel free to add oregano to enhance the traditional flavors.
Lime: Adds brightness and a pop of acidity to the soup just before serving.

mexican vegetable soup protein ingredients.

How to Make Mexican Vegetable Soup

Step 1: Chop the Vegetables

Mexican vegetable soup is traditionally made with larger chunks of vegetables like the photo you see below. Roughly chop vegetables before starting the base.

Step 2: Build the Broth

Blend tomatoes, onion, and bouillon with 1 cup water.
Add garlic to a pot with oil and saute for 1 minute before adding the tomato puree.

Step 3: Add Water and Vegetables

Add chopped carrots, chayote, and corn on the cob pieces. Cover and simmer for 10 minutes, until the vegetables start to soften.

Step 4: Add the rest of the Vegetables and Protein

Add chopped potatoes, zucchini, and cabbage. Stir in your chickpeas, jackfruit, or Daring vegan chicken. If using jackfruit, shred it beforehand for a pulled-chicken-like texture.
Simmer for another 10 minutes.

Step 6: Serve and Garnish

Ladle the caldo into bowls, ensuring each serving has a bit of everything. Garnish with fresh cilantro and serve with lime wedges on the side. Warm corn tortillas make the perfect accompaniment!

Nutrition Highlights

This Mexican vegetable soup isn’t just comforting—it’s a bowl of nutrient-packed goodness!

Vitamins and Minerals: The mix of vegetables provides a wide range of nutrients. Carrots and zucchini are rich in vitamin A, while potatoes add potassium. Corn on the cob is a good source of fiber and antioxidants.
Hydration & Digestion: The broth keeps you hydrated and aids digestion with the inclusion of herbs like cilantro and oregano.
Healthy fats: Top it off with avocado and use olive oil or avocado oil to cook the garlic in to keep it heart-healthy!
Plant-Based Protein: Chickpeas, soya, or vegan chicken add protein to help with muscle repair and keep you feeling full.

Tips for the Perfect Mexican Vegetable Soup

Customization Tips:

Taste as you go, and add salt/bouillon in steps if needed. Everyone has unique tastebuds and different preferences for saltiness.
Spice it up by blending a jalapeño or serrano pepper into the broth along with the tomatoes and onion.

Pairing Suggestions:

Serve with a side of Mexican rice or warm homemade corn tortillas.
Top with diced avocado, cilantro, and lime juice estilo vegan caldo de pollo.

Storage and Reheating

Storage: Let the soup cool completely before storing it in an airtight container in the fridge. It will stay fresh for up to 5 days.
Reheating: Heat on the stovetop over medium heat or in the microwave. Add a splash of water or broth if needed.
Freezing: Freeze in and airtight container for up to 4 months.

This Mexican vegetable soup captures the essence of a beloved Mexican classic while being fully plant-based. It’s wholesome, satisfying, and a recipe I’m proud to share as a tribute to my roots. Whether you’re nursing a cold or craving something cozy, this caldo is sure to become a staple in your kitchen!