Sopa de Nopales

Sopa de Nopales is a vibrant and nutritious Mexican soup featuring tender cactus paddles, infused with aromatic herbs and spices. This vegan delight is a perfect blend of flavors and textures, making it a wholesome meal for any time of the year.

Ingredients

• Nopales (cactus paddles) - 200 grams, chopped
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Tomato - 1 medium, diced
• Green chili (jalapeño or serrano) - 1, chopped
• Cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and chopped green chili, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the diced tomato and cook for another 3-4 minutes until it softens.
4. Add the chopped nopales to the pot, stirring well to combine with the other ingredients.
5. Pour in the vegetable broth, bring to a gentle simmer, and cook for about 10-15 minutes, until the nopales are tender.
6. Season with salt and black pepper to taste, and stir in the chopped cilantro and lime juice just before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 24 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants that may help reduce inflammation.

Tags