Sopa de Nopal

Sopa de Nopal is a vibrant and hearty Mexican soup that features the unique flavor of cactus paddles, combined with fresh vegetables and spices. This vegan dish is not only nutritious but also a delightful way to experience traditional Mexican cuisine.

Ingredients

• Nopal cactus paddles - 200 grams, cleaned and diced
• Vegetable broth - 500 ml
• Tomato - 1 medium, diced
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Zucchini - 1 small, diced
• Corn - 100 grams, fresh or frozen
• Chili powder - 1 teaspoon
• Cumin - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the olive oil in a medium pot over medium heat.
2. Add the diced onion and minced garlic; sauté until the onion is translucent, about 3-4 minutes.
3. Add the diced tomato and cook for another 2 minutes until softened.
4. Stir in the diced carrot and zucchini, cooking for about 5 minutes until they start to soften.
5. Add the diced nopal cactus and cook for an additional 5 minutes, stirring frequently.
6. Pour in the vegetable broth and bring the mixture to a boil.
7. Once boiling, reduce the heat to low and add the corn, chili powder, cumin, salt, and pepper.
8. Simmer for 10-15 minutes until all the vegetables are tender and the flavors are well combined.
9. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Contains antioxidants and vitamins from the vegetables.
• Low in calories, making it a great option for weight management.

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