Mexican
Sopa de Verduras (Mexican Vegetable Soup)
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Sopa de Verduras (Mexican Vegetable Soup) is Mexican home cooking, eaten at lunch. On the plate it is the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Dice the chayote, carrot, zucchini, and potato into even, bite-sized pieces.
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Blend the tomato and onion into a smooth puree.
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Bring the water to a boil, stir in the puree and salt, and simmer 5 minutes.
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Add the chayote, carrot, and potato first and cook 10 minutes.
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Add the zucchini, corn, and green beans, and simmer 10 minutes more until every vegetable is tender.
Watch how to cook Sopa de Verduras (Mexican Vegetable Soup)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Mexican lunch is a plate rather than a single dish. These are the courses that normally sit beside Sopa de Verduras (Mexican Vegetable Soup), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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The cooked vegetable
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The protein alongside
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Sopa de Verduras (Mexican Vegetable Soup) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 80 kcal
- Protein
- 2 g
- Carbs
- 18 g
- Fat
- 0 g
- Fiber
- 4 g
- Sugar
- 2 g
- Sodium
- 380 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Sopa de Verduras (Mexican Vegetable Soup) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.