Sopa de Ajo

Sopa de Ajo is a hearty and aromatic garlic soup that showcases the rich flavors of traditional Mexican cuisine. This vegan version is made with roasted garlic, spices, and vegetable broth, making it a comforting dish perfect for any occasion.

Ingredients

• Garlic - 10 cloves
• Olive oil - 2 tablespoons
• Onion - 1 small, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Vegetable broth - 750 ml
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Crusty bread - for serving

Steps

1. Preheat your oven to 200°C (400°F).
2. Wrap the garlic cloves in aluminum foil with a drizzle of olive oil and roast in the oven for about 20 minutes until soft and fragrant.
3. In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
4. Add the cumin and smoked paprika to the pot, stirring for another minute until aromatic.
5. Unwrap the roasted garlic and squeeze the cloves into the pot, discarding the skins. Stir to combine.
6. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
7. Remove the bay leaf and season with salt, black pepper, and lemon juice to taste.
8. Serve hot, garnished with fresh parsley and accompanied by crusty bread.

Nutrition

• Calories: 200
• Protein: 4 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants due to garlic, which may boost immunity.
• Contains dietary fiber from vegetables, promoting digestive health.

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