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Veggie Soup

Prep Time:

30 Minutes

Cook Time:

25 Minutes

Serves:

4-6 Servings

Level:

Beginner

About the Recipe

Whenever you have the opportunity to visit Mexico, you must spend at least a few hours in a mercado. Once you are there, after enjoying a delicious breakfast—whether it's a scrumptious flor de calabaza quesadilla, a huarache, or a sope with rajas and potatoes (my three favorites!)—please take a leisurely stroll. Wander over to a fruit and vegetable stand where you'll find little bags filled with seasonal combinations of delightful surprises for your veggie soups.

Typically, these bags contain a variety of ingredients such as green beans, spinach, quelites, watercress, carrots, zucchini, potatoes, corn, leeks, herbs, a few chickpeas, and other sprouted delights. A real treasure! My mama would make this delectable soup at least once a week.

I adore sipping on the vitamins, minerals, and warm, crunchy veggies in this soupy delight. I usually add plenty of avocados, lime or lemon, finely cut serrano peppers, and sea salt.

A couple of times a week, I offer my kids a generous cup of this veggie juice together with their usual cup of tulsi, chamomile, or mint tea that typically accompanies their meals—and they love it!

Ingredients


  • ORGANIC INGREDIENTS:

What did you find in the farmers market this week? What do you have in the fridge? What's ready to pick in your garden? What’s in season?

6-8 cups fresh water

2-3 celery stalks

1-2 leeks (in chunks or finely chopped)

1 tomato (optional)

4 small potatoes

2 carrots

2 zucchini (add them at the very end and quickly turn the fire off)

1 ear white corn (cut in half)

1 small onion (optional)

2 cloves garlic (optional)

1 piece fresh ginger

Greens: kale, chard, spinach, bok choy

Herbs: dill, parsley, epazote, cilantro, bay leaf, basil, oregano, thyme

1⁄2 tsp cumin

1⁄2 tsp turmeric

1/2 tsp coriander

cayenne (optional)

sea salt

1 tsp of coconut (summer) oil or ghee (winter) (optional)


  • JARDIN INGREDIENTS:

    2 large ripe organic avocados cut into cubes 

    raw tomato (optional)

    lime and/or lemon

    finely chopped kale, basil, cilantro, dill and parsley

    arugula

    chili flakes, or sautéd or raw serrano (coconut oil for summer, ghee for winter, optional) 

    organic extra-virgin olive oil or ghee




Preparation

  • DIRECTIONS:

  1. Add all of the ingredients to your favorite stainless-steel or cast-iron soup pot.

  2. Cover and cook over medium-low heat, allowing it to simmer, covered, until savory. Cook for a maximum of about 30 minutes. Avoid overcooking. Play around with the flavors and enjoy.

  3. Your soup is now ready to serve.


For a full-meal soup: Enjoy the chunky, juicy vegetable pieces with your broth, or transfer the broth and vegetables to a blender and blend until smooth.

For vegetarian soup stock or a cleansing vegetarian broth: Remove any remaining vegetables to use in other recipes.

For a Raw/room temperature: Blend the ingredients and warm them up for a few minutes without boiling them. 


  • THE FINAL TOUCH:

Add sea salt and the fresh finely chopped raw garden ingredients on top.


*** Serve with ghee, olive oil or avocado oil or sesame chili oil, and accompany it with organic corn tortillas, toasted seaweed, rice, barley, quinoa, millet or gluten-free pasta -- and, of course, a serving of yummy roasted veggies and tea.***


MERCADO MEMORIES






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