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.


Karla X

Sopa de Verduras

Servings 4 people
Prep Time 10 mins
Cook Time 40 mins


  • Large cast iron casserole
  • Blender


  • 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


  • 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.


*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.



Join the Conversation

  1. Fernanda Drury says:

    Hola Karla, que marca o tipo de tomate puro usas? Te refieres a puré de tomate o en pasta?

    1. Uso el puré de tomate concentrado.

  2. Hello,
    Thank you for the recipe. Do you not add any spices or seasoning?


    1. Hi Tina,
      No, I don’t, I think the combination of tomato, onion and garlic is amazing and is very flavoursome ☺️

  3. vicki patrice arviso says:

    hi.can you chicken stock? instead of vegetable

    1. Yes, you can. I sometimes do used chicken stock instead and I even add some shredded chicken to make it more substantial ☺️

  4. vicki arviso arviso says:


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