Sopa de Verduras

At home I love treating my children making their favourite dishes and soups are my daughter’s favourite things to eat, her favourite soup is fideo soup, but today I decided to make something more “nutritious” as my mum would say.

This vegetable soup is delicious and easy to make, so it is perfect when you are in a hurry and you can’t find what to make for lunch or dinner. In Mexico we usually have a soup together with rolled up tortillas stuffed with slices of avocado, mayo and if you like spicy food, some spicy salsa. So at the end the soup becomes a very filling meal.

If you like this recipe, remember to let me know what you think on the comment section. Your feedback is very important to me.

Love,

Karla X

Sopa de Verduras

Servings 4 people

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Equipment

• Large cast iron casserole
• Blender

Ingredients

• 4 small tomatoes
• ½ white onion
• 2 small garlic cloves
• 350 g baby new potatoes washed and diced
• 350 g carrots washed, peeled and cut
• 250 g green beans washed and cut in small pieces
• ½ cup basmati rice
• 1 tsp double concentrate tomato purée
• 1 tbsp salt
• 5 tbsp vegetable oil
• 1 L unsalted vegetable stock

To serve

• 8 corn tortillas
• mayonnaise
• 2 limes
• 1 perfectly ripe avocado
• spicy salsa

Instructions

• Heat the oil in the cast iron casserole to medium heat, add the tomatoes, onion and garlic. Fry for 5 minutes and then place all these vegetables in a blender and blend very well. Transfer the sauce back to the casserole and continue frying for 10 minutes to low heat.
• Then add the vegetable stock and season with salt. Add the double concentrate tomato purée and cook for 15 minutes.
• Then start adding the vegetables. Add the potatoes, carrots and rice first and cook for 10 minutes. Then add the green beans and continue cooking for 5 more minutes.
• The soup is ready when the potatoes and carrots are soft. Serve in bowls and warm some corn tortillas, slice an avocado and make your favourite spicy salcita.
• Roll up some tortillas stuffed with avocado slices, mayo and spicy salcita, squeeze some lime juice onto the soup and enjoy.

Notes

*You can add chicken stock if you want to make it more substantial.

Course: Soup

Cuisine: Mexican

Keyword: mexican food, vegetables, soup, vegetarian

I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.

Listo!

Provecho!

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