Mole de Olla Vegano

Mole de Olla Vegano is a vibrant and hearty vegan take on a traditional Mexican soup, combining an array of fresh vegetables and rich spices. This dish is perfect as an appetizer, offering a warm, comforting experience with every spoonful.

Ingredients

• Corn on the cob - 1 ear, kernels removed
• Zucchini - 1 medium, diced
• Carrots - 2 medium, sliced
• Potatoes - 1 medium, diced
• Green beans - 100 grams, trimmed and cut into 2 cm pieces
• Tomatoes - 2 medium, diced
• Garlic - 3 cloves, minced
• Onion - 1 small, diced
• Vegetable broth - 500 ml
• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Chili powder - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, heat a splash of water or vegetable broth over medium heat and sauté the diced onion and minced garlic until translucent, about 5 minutes.
2. Add the diced tomatoes, corn kernels, zucchini, carrots, potatoes, and green beans to the pot and stir well.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Once boiling, reduce heat to a simmer and add chili powder, cumin, salt, and black pepper. Stir to combine.
5. Cover and let the soup simmer for 25 minutes, or until the vegetables are tender.
6. Stir in the chopped cilantro and lime juice before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 1.7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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