Sopa de Cebolla

Sopa de Cebolla is a rich and flavorful Mexican onion soup, perfect for a cozy meal. This vegan version is hearty, aromatic, and topped with crispy tortilla strips for added texture.

Ingredients

• Yellow onions - 2 medium (approximately 300g)
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 500 ml
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - 1/2 teaspoon or to taste
• Black pepper - 1/4 teaspoon
• Fresh lime juice - 1 tablespoon
• Corn tortillas - 2, cut into strips
• Fresh cilantro - for garnish
• Avocado - 1/2, sliced (optional)

Steps

1. Slice the onions thinly and mince the garlic.
2. In a large pot, heat olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 10-15 minutes.
3. Add the minced garlic, cumin, oregano, salt, and black pepper to the pot. Cook for an additional 2 minutes until fragrant.
4. Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat and let it cook for another 10 minutes to allow the flavors to meld.
5. Meanwhile, in a separate skillet, heat a small amount of oil over medium heat. Add the tortilla strips and fry until crispy and golden brown, about 3-5 minutes. Remove and drain on paper towels.
6. Stir in the lime juice into the soup, then taste and adjust seasoning if necessary.
7. Serve the soup hot in bowls, garnished with crispy tortilla strips, fresh cilantro, and sliced avocado if desired.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 750 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from onions, which can help reduce inflammation.
• High in fiber, aiding in digestion and promoting a feeling of fullness.

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