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.