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Sopa De Verduras

This hearty garden vegetable soup (sopa de verduras) is a healthy and delicious way to eat more vegetables. Enjoy the savory vegetable broth and top it with some queso fresco. It's the perfect lunch or way to start your dinner.
Course Soups
Cuisine Mexican
Keyword easy vegetable soup recipe, homemade vegetable soup recipe, vegetable garden soup
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 6
Calories 143kcal

Ingredients

  • 2 Poblano Peppers Roasted cleaned and cut into strips or cubes.
  • 2 ½ cups of cup kernels From 2 corn ears
  • 1 Tablespoon vegetable oil
  • 1-½ cup squash or zucchinni,diced.
  • 2 Epazote leaves
  • 2 cups of water
  • 2 Tablespoon butter
  • ½ cup white onion finely diced
  • 2 small garlic cloves finely chopped.
  • 2 ½ Cups of Squash or zucchini about 2 medium size squash
  • 6 cups Chicken broth
  • 12 Squash blossoms cleaned and stems removed*
  • Salt to taste
  • 1 ½ cup Panela Cheese or Queso Fresco.

Instructions

  • First, gather and prepare all your ingredients; this soup cooks quickly once you have everything ready.

Prep The Peppers and Other Vegetables

  • Roast the Poblano peppers over the flame, and let them sweat inside a plastic bag or in a kitchen towel. Rub the peppers with your finger to remove the charred skins, or use a kitchen towel to remove the skins. Make a slit lengthwise and discard the seeds. Pat dry and cut into strips or cubes.

Cook Corn and Squash

  • Place the corn, 2 cups of water, and epazote leaves in a medium-size saucepan. Cook on medium heat for about 10 minutes.
  • Heat the tablespoon of oil in a medium-sized pot. Once the oil is hot, add the squash or zucchini to the pot and cook for 5 minutes.
  • Stir in the onion and garlic in the pot with the squash, and saute for another 3 minutes. By this time, corn is almost ready in other pots.
  • Pour corn and its cooking liquid into the pot with the zucchini and onion mix.

Add All Ingredients To The Soup Broth

  • Add the Poblano, squash blossoms, and chicken broth to the pot, and cook for 5 more minutes of minutes.
  • When all vegetables are almost done, taste to season with black pepper and salt.

Serve hot garnish with cheese and along some warm corn tortillas.

    CHECK THE RECIPE VIDEO

      Video

      Notes

       
      • Some cooks do not remove the stem of the squash flowers, as they believe it enhances the flavors of the flower.
      • If you do not find all the ingredients listed above, substitute with vegetables in season in your area. Some great alternatives are carrots, chayote, and fresh green beans.
      • For cheese substitution, look for a firm and fresh cheese
      • On top of vegetables, fresh herbs are a great way to enhance the flavor of your soup. Try mint, thyme, basil, or even cilantro. 
       
       

      Nutrition

      Serving: 110 ounces bowl | Calories: 143kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 1069mg | Potassium: 518mg | Fiber: 3g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 61mg | Calcium: 39mg | Iron: 1mg