Sopa De Verduras
Warm, hearty, and colorful, sopa de verduras is a delightful vegetable soup that brings comfort to the table. This recipe showcases a variety of fresh vegetables simmered to perfection, creating a flavorful broth that nourishes both body and soul. Perfect for any time of year, this soup is a great way to incorporate more veggies into your diet while enjoying a satisfying dish.
Ingredients
– 2 carrots, diced
– 1 zucchini, sliced
– 1 potato, cubed
– 1 bell pepper, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 150 calories, 3g protein, 30g carbohydrates, 2g fiber, and 1g fat. This is for one person and provides a healthy dose of vitamins and minerals.
Step-by-Step Cooking Process
- In a large pot, heat a tablespoon of oil over medium heat.
- Add the diced onion and minced garlic, sautéing until translucent.
- Add the carrots and cook for about 5 minutes.
- Stir in the zucchini and bell pepper, cooking for another 5 minutes.
- Add the cubed potato and pour in the vegetable broth.
- Include the canned tomatoes, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer for about 20 minutes until all vegetables are tender.
- Adjust seasoning to taste and remove from heat.
- Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute any vegetables based on your preference or seasonal availability. For instance, spinach or kale can replace zucchini, and sweet potatoes can be used instead of regular potatoes for a sweeter flavor.
Serving and Pairings
Sopa de verduras pairs beautifully with crusty bread, a fresh salad, or even a light sandwich. For a heartier meal, serve it alongside grilled chicken or fish.
Storage and Reheating
Store leftover sopa de verduras in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through. The soup can also be frozen for up to 3 months; just ensure to leave some space in the container for expansion.
Cooking Mistakes
- Using overly soft vegetables that disintegrate in the soup.
- Not seasoning the broth properly, which can lead to bland soup.
- Cooking the vegetables for too long, making them mushy.
- Forgetting to sauté the onions and garlic first for added flavor.
- Using low-quality broth, which impacts the overall taste.
Helpful Tips
- Use seasonal vegetables for the best flavor.
- Blend a portion of the soup for a creamier texture.
- Experiment with different herbs and spices for added depth.
- Make a larger batch and freeze portions for quick meals.
FAQs
Can I make sopa de verduras vegan?
Absolutely! This recipe is already vegan as it uses vegetable broth and no animal products.
How can I make it spicier?
You can add chopped jalapeños or red pepper flakes for a spicy kick.
What if I don’t have vegetable broth?
You can use water with additional herbs for flavor, or make your own broth by simmering vegetable scraps.
Can I add protein to this soup?
Yes, adding beans or lentils is a great way to incorporate protein into the dish.
How long does it take to cook?
The total cooking time is approximately 30-40 minutes, making it a quick meal option.
Conclusion
Sopa de verduras is a versatile and nutritious dish that can easily become a staple in your home. With its vibrant colors and rich flavors, it’s not just a meal but a celebration of vegetables. Enjoy this comforting soup, knowing you’re nourishing your body with every delicious spoonful.
Sopa De Verduras
Ingredients
- 2 carrots diced
- 1 zucchini sliced
- 1 potato cubed
- 1 bell pepper chopped
- 1 onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a tablespoon of oil over medium heat.
- Add the diced onion and minced garlic, sautéing until translucent.
- Add the carrots and cook for about 5 minutes.
- Stir in the zucchini and bell pepper, cooking for another 5 minutes.
- Add the cubed potato and pour in the vegetable broth.
- Include the canned tomatoes, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer for about 20 minutes until all vegetables are tender.
- Adjust seasoning to taste and remove from heat.
- Serve hot, garnished with fresh parsley.
