Green Vegetable Soup: Mexican Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1 head broccoli, chopped
• 1 zucchini, chopped
• 1 poblano pepper, chopped
• 1 jalapeño pepper, chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 lime, juiced
• Salt and pepper, to taste
• Cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 3 minutes.
2. Add the broccoli, zucchini, poblano pepper, jalapeño pepper (optional), cumin, and oregano to the pot. Stir to combine with the onion and garlic.
3. Add the broth to the pot and bring to a boil. Reduce the heat and simmer uncovered for about 20 minutes, or until the vegetables are tender.
4. Remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer the soup to a blender and puree until smooth.)
5. Return the soup to the pot and stir in the lime juice, salt, and pepper, to taste.
6. Serve hot, garnished with chopped cilantro.

Verdict:

This Green Vegetable Soup is a perfect comfort food on a chilly day. The combination of broccoli, zucchini, and poblano pepper creates a depth of flavor that is balanced by the fresh lime juice. The soup is light and healthy and can be served as a starter or a main dish. The spicy jalapeño pepper gives an additional kick, but it is optional for those who prefer a milder taste.

Serving Suggestions:

The soup can be served on its own with a slice of crusty bread or paired with a salad for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave before serving.