Sopa de Verduras

Hearthy, delicious, and nutritious. This Mexican vegetable soup is the perfect light meal for any day of the week.

📝 Ingredients

• 2 medium Mexican squash or zucchini (diced)
• 2 medium carrots (diced)
• 2 medium white potatoes (diced)
• 1 cup green beans (cut into bites)
• 3 cups cabbage (chopped)
• 2 celery sticks (diced)
• 1 bunch cilantro
• 2 medium tomatoes (cut into chunks)
• 1 small onion (cut into chunks)
• 1 garlic clove (peeled)
• 1 chipotle in adobo pepper (optional)
• 1/2 Tbsp vegetable bouillon
• 2 Tbsp olive oil
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Place tomato, onion, garlic, and chipotle pepper into a blender.
2. 2Pour in 2 cups of water and blend at high speed for 1-2 minutes or until you’ll have a smooth sauce (strain or use as it is).
3. 3Heat the olive oil in a large stockpot over medium heat.
4. 4Add the tomato sauce and let it cook for 2 minutes.
5. 5Pour in 6 cups of water, add cilantro, vegetable bouillon, salt, and pepper. Bring to a boil and cook for 5 minutes.
6. 6Add zucchini, carrots, potatoes, celery, green beans, and cabbage. Bring to a simmer and cover loosely the pot.
7. 7Cook for 15 minutes mixing one or two times in between.
8. 8Adjust salt to taste and serve in bowls or store for later (read notes).