Sopa de Verduras
Garden Vegetable Soup
A market-basket vegetable soup built in stages — root vegetables first, then quick-cooking zucchini and broccoli — so nothing turns to mush by the time it's ready.
Sopa de Verduras
✦ Antes de Empezar
Before you cook
Why are the vegetables added in batches instead of all at once?
The recipe stages them by cook time: carrots, chayote, and potatoes go in first since they take longest, green beans and peas next, and quick-cooking zucchini and broccoli last. Adding everything in order of firmness keeps each vegetable tender instead of letting the delicate ones turn mushy.
Ingredientes· 11View
The Vegetables
- 2 mediumCarrotsdiced
- 1Chayotepeeled, pit removed, diced
- 2 mediumZucchini (Calabacita)diced
- 1 cupGreen Beans (Ejotes)trimmed, cut into 1-inch pieces
- 1/2 cupSweet Corn Kernels
The Tomato Broth
- 3 mediumRoma Tomatoesblended
- 1/2 onion + 2 cloves garlicWhite Onion & Garlicchopped
- 6 cupsChicken Broth (or Vegetable)
- 4 sprigs eachFresh Cilantro & Parsleytied in a bundle
- 1 tbspVegetable Oil
- to tasteSalt & Pepper
Instrucciones
6 pasosLicúa y fríe
Blend and fry
Blend the tomatoes, onion, and garlic, then fry the purée in oil for 7 minutes.
Agrega el caldo
Add the broth
Add the broth and salt and bring to a simmer.
Agrega las raíces
Add the root vegetables
Add the carrots, chayote, and potatoes. Cook for 10 minutes.
Agrega ejotes y chícharos
Add beans and peas
Add the green beans and peas and cook for 5 minutes.
Agrega calabacita y brócoli
Add zucchini and broccoli
Add the zucchini and broccoli and cook for 5 to 7 minutes, until just tender.
Sirve
Serve
Finish with cilantro or epazote — adding the vegetables in order of firmness keeps them from turning mushy.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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