Caldo Tlalpeño

Caldo Tlalpeño is a vibrant and hearty Mexican soup that traditionally features a rich broth, loaded with vegetables and spices, and served with avocado and lime. This vegan version maintains all the authentic flavors, making it a delightful comfort food.

Ingredients

• Olive oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Carrots - 1 medium, diced
• Celery - 1 stalk, diced
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Tomatoes - 2 medium, diced
• Vegetable broth - 1 liter
• Chipotle pepper in adobo - 1, minced
• Oregano - 1 teaspoon, dried
• Cumin - 1 teaspoon, ground
• Salt - to taste
• Pepper - to taste
• Fresh cilantro - for garnish
• Avocado - 1 small, sliced
• Lime - 1, cut into wedges

Steps

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté until the onion becomes translucent.
2. Add the diced carrots, celery, zucchini, and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally until the vegetables start to soften.
3. Stir in the diced tomatoes, vegetable broth, minced chipotle pepper, oregano, cumin, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat to low and let the soup simmer for 20 minutes, or until all the vegetables are tender.
5. Taste and adjust the seasoning if necessary.
6. Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges on the side.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 1 L

Health Benefits

• Rich in vitamins and minerals from various vegetables.
• High in fiber, promoting digestive health.

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