Dish
Sopa de milpa
Vegetable soup with corn
The soup is made by cooking corn on the cob in a pot with water until it is tender. The corn is then removed from the pot and cut off the cob. Onions, garlic, and tomatoes are sautéed in a pot and then the corn is added along with other vegetables such as zucchini and chayote. Chicken or vegetable broth is added and the soup is simmered until the flavors meld together. The soup is typically served with a sprinkle of chopped cilantro and a squeeze of lime.
Origins and history
Sopa de milpa has its roots in the cuisine of central Mexico. It is a popular dish in the states of Michoacán and Guerrero.
Dietary considerations
This soup is vegetarian and gluten-free. It can be made vegan by using vegetable broth.
Variations
Variations of this soup can include the addition of other vegetables such as potatoes or carrots. Some recipes also call for the addition of chicken or pork.
Presentation and garnishing
The soup can be garnished with a sprinkle of chopped cilantro and a squeeze of lime.
Tips & Tricks
To add a smoky flavor to the soup, roast the tomatoes before adding them to the pot.
Side-dishes
This soup can be served with a side of warm tortillas.
Drink pairings
A light Mexican beer such as a Corona or a Modelo pairs well with this soup.
Delicious Sopa de milpa recipes
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