Sopa de Espinazo

Sopa de Espinazo is a vibrant and hearty vegetarian soup that showcases the rich flavors of Mexican cuisine with a delightful array of vegetables and spices. This comforting dish is perfect for a cozy meal, providing warmth and nourishment in every bowl.

Ingredients

• Olive oil - 2 tablespoons
• Onion, diced - 1 medium (about 150g)
• Garlic, minced - 3 cloves
• Carrots, diced - 1 medium (about 100g)
• Celery, diced - 1 stalk (about 100g)
• Zucchini, diced - 1 medium (about 150g)
• Bell pepper, diced - 1 medium (about 150g)
• Spinach, fresh - 150g
• Vegetable broth - 4 cups (1 liter)
• Canned diced tomatoes - 1 can (400g)
• Corn, frozen - 1 cup (150g)
• Cumin powder - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lime, juiced - 1 lime
• Fresh cilantro, chopped - 2 tablespoons (for garnish)

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for about 3-4 minutes until softened.
3. Stir in the minced garlic, diced carrots, and celery, cooking for an additional 5 minutes.
4. Add the diced zucchini and bell pepper, cooking for another 5 minutes until all vegetables are slightly tender.
5. Pour in the vegetable broth and canned diced tomatoes, stirring to combine.
6. Add the corn, cumin powder, chili powder, salt, and black pepper, and bring the soup to a simmer.
7. Reduce the heat to low and let it simmer for about 10 minutes.
8. Stir in the fresh spinach and lime juice, cooking for an additional 2-3 minutes until the spinach is wilted.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with chopped cilantro.

Nutrition

• Calories: 150
• Protein: 6 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

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

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