Nopal Soup │Nopales Navegantes

Nopal Soup

Nopales are a favorite ingredient during Lent season since they are so versatile that you can add them to almost any dish. Like in this soup, for example, which is called Nopal Soup which roughly translates to “sailing cactus soup”. Some people make a dry version of this dish and add Pasilla pepper to the sauce; both the soup and the dry version are quite appetizing. The addition of the eggs (whole or scrambled) creates a robust meal, as you have your veggies and your protein all in one bowl!

Nopales are an important (and delicious!) ingredient of the Mexican gastronomy. There is one called “Nopal Cambray”, a small type of Nopal, with a thin paddle and with a size ranging from 8-10 centimeters. People prefer them for their tenderness, and because they render less of that viscous liquid common in Nopales. Here in the States, you can find Nopales being sold at Latin stores, and some even sell them already cleaned or even chopped in small plastic bags, just the way they are sold in some places in Mexico.

Other recipes using Nopales are Nopalitos Salad,  Grilled Nopales with melted cheese, Nopales with ground beef in a piquin sauce,  Nopales and eggs,  Nopales a la Mexicana, and Nopales Smoothie, just to mention a few of the recipes here in the blog.

This is another traditional recipe for Lent season in Mexico, but one that you can enjoy the whole year. Enjoy!

How to make Nopal Soup

DIRECTIONS:

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• Fill a medium-size saucepan with water and place on high heat. Remove the tomatoes’ stems and cores and cut an X at the bottom of the tomatoes. (Please check the ingredients list below)
• Once the water is boiling, place the tomatoes in the boiling water for about 30 seconds. Remove immediately and refresh under cold running water.

The whole serrano pepper on the bottom pictures is something I like to do for myself.

• Once cooled, peel the skin off and remove the tomato seeds. Place into the blender with the garlic clove and the piece of onion. Process until you have a smooth sauce.
• Heat oil in a medium-size saucepan, then pour the sauce in and fry for about 7-8 minutes over medium heat.
• Add the chicken broth, and keep cooking for 6 more minutes. After that, add the Nopales and the cilantro, and keep cooking for 4-5 more minutes at low heat.
• This last step is a quick one, and occurs right before you serve the soup: Once the soup starts boiling, crack an egg in a small bowl, and then gently add it to the soup.

Serve the soup immediately and enjoy!

5 from 1 vote

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NOPAL SOUP (NOPALES NAVEGANTES)

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Nopales are a favorite ingredient during Lent season since they are so versatile that you can add them to almost any dish. Like in this soup, for example, which is called Nopal Soup which roughly translates to “sailing cactus soup”. 

Category dish type: Soups

Cuisine: Mexican

Servings: 4

Calories: 148 kcal

Author: Mely Martínez – Mexico in my Kitchen

Ingredients

• 4 Large plum tomatoes
• 1 Garlic clove large
• 1/3 of a medium size white onion
• 1 Serrano pepper chopped
• 2 Tablespoons vegetable oil
• 3 Cups of chicken broth*
• 3 Large Nopales cooked and diced (about 2-1/2 cups)
• 4 Eggs
• 1 Sprig of cilantro
• Salt & Pepper to taste

Instructions

1. Fill a medium-size saucepan with water and place on high heat. Remove the tomatoes’ stems and cores and cut an X at the bottom of the tomatoes.
2. Once the water is boiling, place the tomatoes in the boiling water for about 30 seconds. Remove immediately and refresh under cold running water, or place in a bowl full of water and ice cubes.
3. Once cooled, peel the skin off and remove the tomato seeds. Place into the blender with the garlic clove and the piece of onion. Process until you have a smooth sauce.
4. Heat oil in a medium-size saucepan, then pour the sauce in and fry for about 7-8 minutes over medium heat.
5. Add the chicken broth, and keep cooking for 6 more minutes. After that, add the Nopales and the cilantro, and keep cooking for 4-5 more minutes at low heat.
6. This last step is a quick one, and occurs right before you serve the soup: Once the soup starts boiling, crack an egg in a small bowl, and then gently add it to the soup. Repeat with the rest of the eggs adding them one by one, since you are only going to poach the eggs.

Serve the soup immediately and enjoy!

Recipe Notes

• If you don’t have chicken broth, mix 3 cups of water with chicken bullion.
• For this recipe, you are going to use the tomatoes without the skins (the process is described below), but some people use the whole tomato, seeds and skins included. This is up to personal preference.
• Instead of poaching them, some people like to beat the eggs in a bowl and gently pour them into the soup, forming some egg ribbons in the soup (again, that will be your personal choice).

Nutrition Facts

NOPAL SOUP (NOPALES NAVEGANTES)

Amount Per Serving (1 bowl)

Calories 148 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 7g 35%

Cholesterol 163mg 54%

Sodium 711mg 30%

Potassium 362mg 10%

Total Carbohydrates 4g 1%

Sugars 2g

Protein 7g 14%

Vitamin A 15.4%

Vitamin C 27.2%

Calcium 4.1%

Iron 7.2%

* Percent Daily Values are based on a 2000 calorie diet.

Buen Provecho!
Mely Martinez

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More recipes:
Nopales a la mexicana
Chayote Salad Recipe