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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