Sopita - Mexican Vegetable Soup
The last couple years of my grandma‘s life she wasn’t cooking very much like she used to, but the one thing she was making every single week was sopita, which essentially is a vegetable soup. At the time I was working at the farmers market every week I would bring her over veggies from the market for her sopita. She would look at me and say the same thing every time; “ay mi niña gracias para mi sopita!”.
I miss her so much and I really wish I could share this bowl of soup with her. ♥️
PREP TIME
10min
COOK TIME
20min
TOTAL TIME
30min
INGREDIENTS
- 1 Small White or Yellow Onion, diced
- 4 Cloves of Garlic, minced
- 3 Roma Tomatoes
- 1 Tbsp Dried Oregano
- 10 Cups Vegetable Broth (I used 2 tbsp vegetarian chicken bouillon is +10 cups filtered water to make my own broth)
- 1 Lb. Gold Potatoes, roughly chopped
- 3 Ears of Corn, cut into 2-inch pieces
- 3-4 Large Carrots, peeled and roughly chopped
- 2 Zucchinis, roughly chopped
- 1/2 Large Cabbage or 1 Small Cabbage, chopped into large chunks
- 4-6 Limes for topping
- Fresh chopped cilantro for garnish (optional)
- Avocado for topping (optional)
- Salsa macha for topping (optional)
EQUIPMENT
- 1 Large Pot
Instructions
vIDEO INSTRUCTIONS
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- Prep: chop all of your vegetables. In a pot over medium heat add 2 tbsp olive oil, then add in finely diced onion. Saute the onion for 2 minutes then add in garlic and tomato and lower heat to low. Cook for 6 minutes then add in cut corn, carrots, potatoes, and dried oregano. Mix to combine.
- Then add in 8 cups of vegatable broth. Bring the heat to medium-high and boil for 15-20 minutes. Finally, add in the additional 2 cups of broth, cabbage, zucchini and cook for another 18-22 minutes on high (or until all the veggies are cooked).
- Add in 1 tsp of salt, mix then taste and add in more salt in needed.
- Serve hot with a squeeze of lime, sprinkle of chopped cilantro and a drizzle of salsa macha for heat!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
