Description
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.
Ingredients
Units
Scale
- 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
To serve:
- Cilantro
- Fresh limes
- Corn tortillas
- Avocado
Instructions
- Roughly chop all vegetables and make two piles. One pile of chopped carrots, corn, and chayote. The other pile with chopped potatoes, zucchini, and cabbage.
- To a blender add 1 cup water, onion, tomatoes, bouillon and blend.
- Place a large pot on medium heat and add olive oil. Add garlic and sauté for 1 minute. Next add the tomato puree into pot and simmer for 3-5 minutes.
- Add 8 cups of water and bring to a simmer.
- Once it starts simmering, add carrots, corn, and chayote. Simmer for 10 minutes before adding the rest of the vegetables, salt and chickpeas or choice of protein.
- Simmer for an additional 10 minutes.
- Serve in a bowl with fresh cilantro, lime juice, avocado, and corn tortillas.
Notes
*refrigerate for up to 5 days
- Prep Time: 10
- Cook Time: 20
- Category: Soups
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
