Description
This Caldo de Verduras is a delightful Mexican vegetable soup that combines fresh ingredients for an irresistible flavor. Ideal for a quick dinner or a healthy meal, its simplicity makes it a staple in many households.
Ingredients
Scale
- 1 tablespoon olive oil
- ½ cup white onion chopped
- 4 large garlic cloves minced
- 1 large potato cut into 8 pieces
- 1 large carrot sliced
- 1 medium chayote roughly chopped
- 1 whole ear of corn sliced into 4 pieces
- 1 small calabacita mexican zucchini, roughly chopped
- 7 oz white cabbage chopped into medium-size pieces
- 1 teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper adjust to taste
- 1 large bay leaf
- 10 sprigs fresh cilantro
- 6 cups vegetable broth
- lime wedges
- warm corn tortillas
- homemade salsa or hot sauce of choice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and celery, cooking for a few minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Incorporate the potato, carrot, chayote, corn, calabacita, cabbage, salt, black pepper, bay leaf, and cilantro.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for about 45 minutes until vegetables are tender.
- Adjust the seasoning if needed, and serve hot with lime wedges, warm corn tortillas, and salsa.
Notes
Feel free to add any seasonal vegetables you have on hand.
This soup can be frozen for up to a month, perfect for meal prep.
Adjust the seasoning according to your preference, especially with salt and pepper.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 900mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg